Que Calendar 2014

COVER

JANUARY

STIR FRY ON THE EGG: Even in the dead of Winter you can make stir fries on the Egg. All of these dishes were cooked in the Winter with the Big Green Egg running at 650 degrees with the air temperatures ranging from -3 to 20 degrees. The only thing that had trouble warming up was me.12

FEBRUARY

CHICAGO STYLE DEEP DISH PIZZA: The homemade pizza crust was partially cooked in the ceramic pizza pan & is ready to be filled beginnig with Cheese (Top Left). Next come Pepperoni & Ham (Top Right). The Sauce & more Cheese are added (Lower Left) and the pizza bakes for 25 minutes (Lower Right). 

MARCH

NOW THAT’S GRILLED ITALIAN!!: Grilled Chicken Cutlet Parmigiana (Top Left). Grilled Cheese Garlic Bread (Top Right), Grilled Meatballs with Smoked Tomato Sauce (Middle & Bottom Left & Bottom Center), Meatlover’s Calzone (Middle Center & Lower Left).

APRIL

NEW KITCHEN: April saw my Kitchen shut down for renovations. The renovation included al new finishes from floor to ceiling, new appliances & new cabinets with undercounter lighting. The redesigned Kitchen added 6’ of new counter space (Lower Left) and made better use of the existing (Bottom)

MAY

The publication of the Wicked Good Burgers cookbook resulted in a flurry of burgers coming off the grill in May & June, They featured freshly ground ground beef, homemade rolls & homemade condiments. The burgers were grilled using both the open grate & the flat top griddle grate.

JUNE

NEW EGGLANDFEST: This year marked my first trip to the New England regional Eggfest where I had a wide variety of amazing food & met some great people including Dr. BBQ, Ray Lampe (4 pictures Top Left Quadrant), Later that weekend I made my first kebabs on the Egg (Top Right & Bottom)

JULY

This is the rib recipe from the Wicked Good Barbecue cookbook that won the 2009 Jack Daniels National BBQ Championship together with some Boss Hawgs BBQ Beans. To say these ribs were Wicked Good is an understatement!!

AUGUST

GRILL GAZEBO: With the work on my indoor Kitchen completed, I turned my attention to my outdoor Kitchen. I added two lights to it in the Spring & added two base cabinets in the Summer. The two new cabinets were the base cabinet for my original Large BGE and the 3 drawer base cabinet.

SEPTEMBER

SMORGASBORD: As these pictures prove you can cook virtually anything on the Egg - from Breakfast to Desert: Stuffed Pork Loin in a cedar boat (Top), Buttermilk Pie (Middle Left), Buttermilk Biscuits (Middle Center), Wicked Good Pulled Pork (Bottom Left & Center), and BBQ Scotch Eggs (Bottom Right).

OCTOBER

EGGTOBERFEST XVI: The highlight of the year for me was when Debbie and I went down to Stone Mountain, GA outside of Atlanta for the EGGtoberfest. Several hundred people pay to cook on BGE’s and feed over 3,000 tasters. Debbie & I were tasters & I think she had even more fun than I did.

NOVEMBER

THANKSGIVING: Everything here but my Mom’s meat stuffing was grilled , smoked or baked on the Egg from the Apple Brined Turkey which was smoked roasted using a recipe called Herb Roasted Turkey, to the Cloverleaf Rolls and the Eggnog Bundt Cake & hermits for dessert.

DECEMBER

CHRISTMAS 2012: Smoked Prime Rib

Jim