Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Gabe's Big BBQ

Happy Saturday everyone. These past few Saturdays I've been flying solo while The Gaber has been running with the grrrrrls. Tonight they all land here for the annual labour day weekend get together. Egging for 11 Italian women will be interesting. Both large eggs are prepped and ready to go. Mini may walk out too. My side of the menu offers prosciutto wrapped asparagus, bacon wrapped scallops, lobster tails and veal chops. Pics of marinatiing in parsley, olive oil and white wine. Cooks later.....
imageimageimage

the city above Toronto - Noodleville wtih 2 Large 1 Mini

Comments

  • Black_BadgerBlack_Badger Posts: 1,090
    Well this certainly looks promising! Hope it goes great.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • CPARKTXCPARKTX Posts: 1,096
    Wow...now that's a cook!
    LBGE & SBGE.  Central Texas.  
  • henapplehenapple Posts: 14,663
    Wow...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DawnlDawnl Posts: 223
    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.
    Etobicoke, Ontario, Canada
  • DawnlDawnl Posts: 223
    Holy crap, posted in the wrong topic, sorry.
    Etobicoke, Ontario, Canada
  • 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.imageimageimageimageimage
    image.jpg 1.3M
    image.jpg 1.6M
    image.jpg 1.8M

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

  • 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.
  • @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

  • Thank you going to try them today.
    XL & waiting for my Mini Max Bloomington MN.
  • NPHuskerFLNPHuskerFL Posts: 11,444
    Beu tee ful!  Want to do lobster and scallops next. Very nice meal you made. Drool :-P
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
  • @NPHuskerFL  Thanks. Totally forgot about this one.  It sure was tasty.

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

  • calikingcaliking Posts: 7,124
    Those lobster tails look fantastic!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • @caliking Thanks. Easy cook @400 5min/side shell side 1st. Olive oil and vinegar. Pow!

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

  • NPHuskerFLNPHuskerFL Posts: 11,444
    @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 2012, Mini MAX 2014, SS Table and Stoker
    Die Hard HUSKER & BRONCO FAN
    Middleburg, FL
  • Little StevenLittle Steven Posts: 27,358
    @caliking Thanks. Easy cook @400 5min/side shell side 1st. Olive oil and vinegar. Pow!
    I hope you got those puppys at Zehrs for 2.99 ea.

    Steve 

    Caledon, ON

     

  • gabrieggergabriegger Posts: 469
    edited October 2013

    @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

  • Little StevenLittle Steven Posts: 27,358
    I love that market!

    Steve 

    Caledon, ON

     

  • EggcelsiorEggcelsior Posts: 11,533
    Good Guy Gaber keeping it fresh.
Sign In or Register to comment.