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Non BBQ tasting cooks

robnybbqrobnybbq Posts: 1,907
in EggHead Forum
Looking for some ideas for the fall of cooks done on the Egg that are not BBQ type (tasting) cooks like brisket or pork butts.  Looking for different flavors.  I already have cow lick chili on the plan.

Also looking for a rib recipe that is not the traditional BBQ type - might as well try them because I cant cook BBQ ribs at all - One cook I can not master.

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY

Comments

  • EggcelsiorEggcelsior Posts: 13,959
    Since the air will be cooler, soups and stews can easily be done as well as savory pies. Your egg can do everything your oven can do. Just let the charcoal stabilize for a while to get rid of VOC's that will give a smoke flavor.
  • robnybbqrobnybbq Posts: 1,907
    I hate the oven since getting the Egg - Do not know how to use it!!!!!!

    I have done lasagna, jumbalaya, cookies, but looking for new ideas as well.  Say I am having a party and want to WOW guests like I do with the pork butts/briskets.  What would be a great cook?


    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • HicHic Posts: 350
    try some apps, ABTs, moink balls, dips in a cast iron are easy, wings (especially smoked). We also do squash on there.

    Large, medium, small and a mini. Egg'n, golfing, beer drinking, camping and following football and baseball.
    Atlanta NOTP suburbia.

  • fishlessmanfishlessman Posts: 22,730
    lemon chicken

    image

    stromboli



    image

    steak with runny quale eggs

    image

    stuffed pork loin

    image

    with gravey

    image

    baked brie

    image

    fukahwee maine

  • robnybbqrobnybbq Posts: 1,907
    edited August 2013
    That Stromboli looks great - When I eat carbs again I am making it.

    Made a stuffed pork loin the other night and it did not look like that - Very nice.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • SMITTYtheSMOKERSMITTYtheSMOKER Posts: 2,619

    Planked Salmon is a great tasting cook.

     

    image

     

    -SMITTY     

    from SANTA CLARA, CA

  • fishlessmanfishlessman Posts: 22,730
    this should fit into your diet plan and its the right time of year to find fresh yellow squash and zucchinis. didnt come across a cooked pic but you can see how easy it is, layered squash onions and cheese, canned tomatoes, some herbs de province, and bake. its good reheated as well

    image 
    fukahwee maine

  • gdenbygdenby Posts: 5,833
    Fresh (uncured) ham makes a great pork roast. Stuffed pork loin, pick what you like for stuffing. De-boned, and stuffed and crusted leg of lamb. Goose (hard to find, may need mail order) and duck put chicken to shame.

    All sorts of meat pies, such as empanadas, pasties, and calzones. Being 2 sided, its easier to get the fillings cooked right because the pie can be flipped on a stone.

    I've done stuffed squash and pumpkins. Both vegetarian filling and ground meat filling. The ones I've done in the Egg get a slightly better browning on the outside than those done in the oven.  Slicing open a small pumpkin filled w. steaming fillings make a nice presentation.


  • GriffinGriffin Posts: 7,656

    Braised short ribs in a red wine sauce

     

    image

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • TonyATonyA Posts: 582
    If you haven't tried pizza or bread I can't recommend that enough.

    Cure your own ham - still brings the smoke element but isn't particularly bbq.

    Char Sui Ribs. I highly recommend Butcherblock Sauces Rib Sauce.

    I'd also say mojo criollo - goya makes a decent readymade .. but you can always make your own. excellent injected into pork butts, picnics and chicken.

  • CookinbobCookinbob Posts: 1,690
    Paella
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • Richard FlRichard Fl Posts: 8,239
    You might want to try your hands with paella or wok cooking.
  • TonyATonyA Posts: 582
    @cookinbob .. the first think you egged was a paella?? 
  • SmokeyPittSmokeyPitt Posts: 9,820
    For ribs I would like to try a Thai style rib.  I haven't done this yet, but there are lots of recipes out there.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • robnybbqrobnybbq Posts: 1,907
    I want to do a Paella.  Have to learn that lingo and what is really involved plus another pan (great more stuff around the house) :)

    I have the WOK that I need to try again one day when I am not scared of burning the house down and get a clue.  The wok is completely rusted now so I dont know if its salvageable or not.

    Great ideas here though.

    Griffin - That is just not right.  I want that now.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • CookinbobCookinbob Posts: 1,690
    TonyA said:

    @cookinbob .. the first think you egged was a paella?? 

    Yes it was. Always a winner. Need a recipe?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • TonyATonyA Posts: 582

    Cookinbob said:
    @cookinbob .. the first think you egged was a paella?? 
    Yes it was. Always a winner. Need a recipe?
    My Colombian Father in Law might look to govern on the ingredients .. but he loves the egg - I'd be happy to have a recipe!
  • JRWhiteeJRWhitee Posts: 4,393

    This chicken Chili is eggcellent. 

    INGREDIENTS:

    3 Cans Bush's Great Northern Beans

    3 Cans Chicken broth

    1 onion

    3 chicken breast Dizzy Pig Swamp Venom and grilled

    3 chicken thighs Dizzy Pig Swamp Venom and grilled

    2 jalapeno peppers, seeded and diced

    2 Chili peppers

    1 tsp Oregano

    1 tsp Cumin

    1 tsp Chipotle Chili powder

    1 tsp Cayenne pepper

    2 cloves garlic

    1/2 cup salsa

    1 Tbs Olive Oil

    Salt to taste


                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • The Naked WhizThe Naked Whiz Posts: 7,780
    robnybbq said:
    I want to do a Paella.  Have to learn that lingo and what is really involved plus another pan (great more stuff around the house) :)

    I have the WOK that I need to try again one day when I am not scared of burning the house down and get a clue.  The wok is completely rusted now so I dont know if its salvageable or not.

    Great ideas here though.

    Griffin - That is just not right.  I want that now.
    Here's some help for you on the Paella:  Paella on a Ceramic Cooker
    The Naked Whiz
  • CookinbobCookinbob Posts: 1,690
    TonyA said:

    Cookinbob said:
    @cookinbob .. the first think you egged was a paella?? 
    Yes it was. Always a winner. Need a recipe?
    My Colombian Father in Law might look to govern on the ingredients .. but he loves the egg - I'd be happy to have a recipe!
    My recipe is attached as a PDF (Does this work?).  This may not satisfy the purist, but it is the way I cook it, and it is always a big hit.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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