Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  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: 1,182
    Well this certainly looks promising! Hope it goes great.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • CPARKTXCPARKTX Posts: 1,479
    Wow...now that's a cook!
    LBGE & SBGE.  Central Texas.  
  • henapplehenapple Posts: 15,577
    Wow...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DawnlDawnl Posts: 244
    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
  • DawnlDawnl Posts: 244
    Holy crap, posted in the wrong topic, sorry.
    Ottawa Valley, Ontario
  • 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

    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: 14,707
    Beu tee ful!  Want to do lobster and scallops next. Very nice meal you made. Drool :-P
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • @NPHuskerFL  Thanks. Totally forgot about this one.  It sure was tasty.

    the city above Toronto - Noodleville wtih 2 Large 1 Mini

  • calikingcaliking Posts: 8,243
    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: 14,707
    @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 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Little StevenLittle Steven Posts: 28,123
    @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: 527
    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: 28,123
    I love that market!

    Steve 

    Caledon, ON

     

  • EggcelsiorEggcelsior Posts: 12,619
    Good Guy Gaber keeping it fresh.
Sign In or Register to comment.
Click here for Forum Use Guidelines.