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Seafood; Oysters, Clams, Tiger Prawns, and Artichokes

2nd cook. My mother in-law came home with a feast, so I fired up the XL.I did not put lobster in the title because she had them steamed (facepalm). 350 direct, BGE lump with a few chunks of mesquite. Added the clams first in a CI pot with garlic, onions, butter, and white wine, bout 15min w lid on. Atrichokes face down 10 min, then flipped. Added my prawns, back split on skewers, and oysters. Had a light buld and split my lobster and threw them on the last 5 minutes to give them some fire. Results : delicious, but my oysters were dry, didn't have enough fat or brine to keep them from drying out.
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Comments

  • JebpotJebpot Posts: 344
    Looks Da--- Good.

    XL and Small

    Chattanooga, TN

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  • TjcoleyTjcoley Posts: 3,422
    Great cook
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Richard FlRichard Fl Posts: 7,864

    Looks great.   The oysters need only a few minutes.  Sounds like the basis for a great paella.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1174114&catid=1

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  • td66snrftd66snrf Posts: 774
    If this is only your second cook... look out world.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • Richard FlRichard Fl Posts: 7,864

    Looks great.   The oysters need only a few minutes.  Sounds like the basis for a great paella.

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1174114&catid=1

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  • Richard FlRichard Fl Posts: 7,864
    Will not let me edit out the dupe??
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  • @ Richard FL yeah lesson learned.

    @Td66snrf, I spent about 4 years lurking and the wife surprised me for my 31st; best gift ever. I can truly say the amount of knowledge and insight I have gained from this forum made the transition from gasser to this smoother. Still a learning curve but I am 100% forum taught, never been to an Eggfest, local store demo's, or even had food from an Egg before my first cook.
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  • calikingcaliking Posts: 6,978
    Excellent cook! Seafood bonanza ya got there.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • warwomanwarwoman Posts: 215
    Great job. You've expanded my knowledge and desire to follow your lead. Keep cooking and sharing!
    From the NE Georgia Mountains! Me, SWMBO, and two spoiled ass Springers!
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  • Dag nab it! Images aren't loading for me. Sounds great.
    Pasquali Luciano
    Buon appetito to all the BGE family
    XLBGE, LBGE, MBGE and lots of toys

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  • td66snrftd66snrf Posts: 774
    @Dudder  I've been married 27 yrs and my mother in law never showed up with ingredients like that! It looks like you've got the grilling part down now try a low and slow.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • CPARKTXCPARKTX Posts: 1,047
    Looks great. I wish we had better seafood here, I kiss the great readily available seafood in Louisiana.
    LBGE & SBGE.  Central Texas.  
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  • It all looks great! We love the grilled artichokes here but don't always have good ones at the store.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • lousubcaplousubcap Posts: 6,500
    @Dudder-great cook and major points to the MIL for bringing such a grocery bag.  You have got this BGE well in-hand.  Enjoy!
    Louisville
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  • @td66snrf she is an awesome ML, what should I try for my first low and slow. Wanna do it on Thursday, my day off. Want it to be a huge piece of meat and I wanna get up early for some reason, hahah.

    @CPARKTX @TexanOfTheNorth Pretty lucky living in So-Cal for food; avocados, chokes, and fresh seafood all year round. We have our problems, primarily political, but food we have got it made.
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  • Did  some burgers last night, no need for a new thread, they were delicious but my times got away from me. The ML likes em well done and I like medium-rare, everybody loved em but I wanted mine more pink. Went direct bout 500, 3 minutes a side and went until mine hit 140ish, but I stepped away to grab a beer, at 135, and shot to 145. Doohh.
    Burgers 2lbs 80/20, 1 Tblsp Fish Sauce, 1 Tsp, 1 tblsp black pepper, 3 cloves garlic,1 egg, 3/4 C bread crumbs.
    Pics a little shaky
    image
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    Red Onions with butter, garlic, CI
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    Gotta take all the slimeyness outta the tomatoes
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    Hatch Chilies
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    Butter Toasted Buns
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    Final Product with Pepperjack
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  • td66snrftd66snrf Posts: 774

     Pretty lucky living in So-Cal for food; avocados, chokes, and fresh seafood all year round. We have our problems, primarily political, but food we have got it made.

    Where are you at in So Cal?

      
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • 40 minutes east of LA in a place called Rancho Cucamonga
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  • This little sucker loves the egg as much as me, warmth and meat smell

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  • td66snrftd66snrf Posts: 774
    Dudder said:
    40 minutes east of LA in a place called Rancho Cucamonga
    I'm at the 405 and 22. Bolsa Chica just south of the 405.
    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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  • Dyal_SCDyal_SC Posts: 2,434
    =P~ =P~ =P~
    2014 Co-Wing King
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  • DMWDMW Posts: 6,848
    edited November 2013
    For your first low and slow pork butt. Very forgiving if things go sideways at some point.
    My Facebook Place where I document my cooking
    Morgantown, PA
    XL BGE - S BGE - Blackstone Pizza Oven - 30" Steel Fire Pit w/Cooking Grid - Hasty Bake Legacy - KJ Jr - Gasser
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  • td66snrf said:
    Dudder said:
    40 minutes east of LA in a place called Rancho Cucamonga
    I'm at the 405 and 22. Bolsa Chica just south of the 405.
    Ever get the bike up that way, the lady and I will have to cruise by for some egg knowledge.
    @DMW That is whats gonna happen this Thursday

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