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Props where they are due...
http://griffinsgrub.wordpress.com/
http://necessaryindulgences.com/
Tonight for dinner I used @Griffin 's recipe for a chicken pot pie. I didn't cook it in the egg, but it was fantastic none the less. I even scored some wow points of my own with SWMBO due the tip he gave about cutting out shapes with the extra pie crust.
NecessaryIndulg 's Roasted Cauliflower with Gruyère Sauce. It will accompany a rack of spare ribs, or maybe a whole turkey breast. I haven't decided yet. But either way, I can't wait to try it as well!
Thanks guys!!! People like you are part of the reason this forum is so great!
Comments
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Both of them learned most of what they know from me and my website, www.teachingkristi&griffin.comGreen egg, dead animal and alcohol. The "Boro".. TN
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That's a great looking pie!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob! That was a great tasting pie as well... SWMBO declared it would be a Winter-time staple at our house moving forward.
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
I learned everything @henapple could teach me (except for his appreciation for PBR). Then I went out and really learned some stuff. :P
Glad you and SWMBO'ed liked the pie. Mrs. G made a different one on Sunday. Was not nearly as good as that one. :(
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thank you, jtippers! ">
Love the pie! And nice job on scoring points!!
I can't wait to hear what you think of the Cauliflower & Gruyère... it goes very well with a bottle of red.I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
That cut me deep.Griffin said:I learned everything @henapple could tell each me (except for his appreciation for PBR). Then I went out and really learned some stuff. :P
Glad you and SWMBO'ed liked the pie. Mrs. G made a different one on Sunday. Was not nearly as good as that one. :(
Green egg, dead animal and alcohol. The "Boro".. TN -
@henapple: some people just don't appreciate PBR the way we do. More for us!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Aw come on @henapple , you know I'm kidding. Hopefully we can sit down at Salado this year and trade off some Lone Stars and some PBRs and get a deeper appreciation and understanding of each other and beers.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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They still sell PBR? I thought the EPA shutdown the Pabst brewery for the toxic waste that's produced by the brewery…and then shipped across the country in cans and bottles.
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NecessaryIndulg So Kristi, how do I make the Gruyère Sauce?LBGEGo Dawgs! - Marietta, GA
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The Roasted Cauliflower with Gruyère Sauce was great! Unfortunately, I can't say the same about the rest of the meal.
I tried to roll a rack of spare ribs like Dyal did earlier this week on his Mini... Except, I did mine on the Small. Cooked with the 3-2-1 method like I always do... But for whatever reason, they were way overcooked. Oh well, lesson learned. I cook my ribs flat from now on.
In short, Thanks Kristi for the highlight of our dinner!
SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia -
@jtippers - they were likely overcooked because of the time spent in foil (they get braised). Less time in foil might help.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Hmm... Thanks for the advice. I may try this again at some point just for educational purposes...SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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You foiled the ribs rolled?Green egg, dead animal and alcohol. The "Boro".. TN
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Yup...SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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All these props being thrown around and ain't nobody thanked or mentioned Travis yet!!
http://www.eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p1
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
I haven't tried Travis' brisket method yet... But it is on my list.SBGE December 2012 • XLBGE December 2013 • Yoder YS640 JulyLocation: Jasper, Georgia
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SmokinDAWG82 said:NecessaryIndulg So Kristi, how do I make the Gruyère Sauce?@jtippers -- looks scrumptious!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
@Neccessaryindulg Kristi that sounds wonderful I booked marked you recipe and going to make it tonight can't wait !!2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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@jtippers I agree with you, I've tried a few recipes too from these fine folks, and all of them were good. Be sure to try the 4-cheese mac&cheese from Kristi.Cherry Hill, NJ
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@necessaryindulg Kristi I made uour recipe2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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@necessaryindulg kristi that recipe was amazing as you said everybody was licking their plates thank you for sharing it was wonderful you Killed it2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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I'm so glad everyone loved it!I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
In addtion to Jason and Kristi's sites for great photos and recipes, you might also check out www.nibblemethis.com. This is another one I like to keep an eye on.
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Yes, definitely check out Chris's site NibbleMeThis. He posts here from time to time and is a stand up guy. He's helped me out a bunch, given me tips and even did a guest post for me a few years back when I was in Germany.
There are a ton of other great, even better, cooks here. Most people just don't run a blog to keep track of it. VI, Travis, Cen-Tex, Mickey, some short guy from Canada and too many more to name. I'm in awe of a bunch of people here.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks @Griffin... I've always enjoyed cooking and sharing it with others. BTW, I'm just short of 6'3" so please don't refer to me as the "short guy"---------------------------------------------------------------------------------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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The other short Canuck @TexanOfTheNorth.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I cook a mean 12 pack of PBR..Green egg, dead animal and alcohol. The "Boro".. TN
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"I cook a mean 12 pack of PBR.. "
That is @henapple speak for "I'll share my case with just about anyone."
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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