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Gabe's Big BBQ
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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Well this certainly looks promising! Hope it goes great.CheersB_BFinally back in the Badger State!
Middleton, WI -
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Nothing to crazy, 2 flattened chickens, abt's, stuffed zucs., pig shots. Sold out of almost everything I wanted to cook this weekend at work. Had my eye on a natural pork neck but it sold.Ottawa Valley, Ontario
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Holy crap, posted in the wrong topic, sorry.Ottawa Valley, Ontario
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Last night was the most fun i had with the eggs. Multiple cooks over 4 hours. It amazes me how this cooker stays on temp once settled in. Larges were fired getting to 400. Bacon on first for scallops. Mini had the night off and relaxed with a cold one! Here's pics of finished cooks I was able to take before the dishes were taken away as I had 2 helpers too many. Missed shots of the asparagus and veal chops. Too many hungry grrrrls.
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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Lobster looks amazing what temp do you pull the scallops or do you just cook till bacon is done.XL & waiting for my Mini Max Bloomington MN.
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@Justacookin Pre-cooked the bacon on the egg to about 1/2 done. Scallops on for four mins a side. Pulled at 145. Was worried about those as I had read many ways to do them but they were a hit this way
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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Thank you going to try them today.XL & waiting for my Mini Max Bloomington MN.
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Beu tee ful! Want to do lobster and scallops next. Very nice meal you made. Drool :-PLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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@NPHuskerFL Thanks. Totally forgot about this one. It sure was tasty.
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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Those lobster tails look fantastic!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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the city above Toronto - Noodleville wtih 2 Large 1 Mini
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@gabriegger how many oz./# were the lobsters. And did you split the tails down the middle before before grill? Is there an internal temp to shoot for or is visual and feelt the best way for doneness as lobster, shrimp, scallops etc are easy to overcook and get rubbery. I was planning on doing mine on cast iron grid flat side of grid, 350F, didn't know what i.t. was target. And for presentation didn't want to cut in half. I was going to use shears to open underside soft part of shell. Suggestions?LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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gabriegger said:
Steve
Caledon, ON
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@NPHuskerFl I think the tails were 5-6 oz. each and although I didn't split the tails down the middle I did cut out the hard membrane on the underside before marinating. As I read hundreds of different ways and lengths to cook both the tails and the scallops I was sweating about doneness and time as it isn't easy to tell 11 Italian women the meal isn't ready yet. So I went with what seemed a good average for both. Scallops were cooked for 2 min/side in one of those baskets thingies with the holes in it and lobster for 5 min/side. Hope that helps.
@LittleSteven Hell no. Had to get the seafood at that fish market on Weston Rd. in Noodleville opposite the Toronto Star plant. The Gaber just can't bring herself to buy seafood from the grocer no matter how inexpensive.
the city above Toronto - Noodleville wtih 2 Large 1 Mini
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Good Guy Gaber keeping it fresh.
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