Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

Three down, one to go

Having previously posted about this weekend's cooks (starting with last Thursday). I thought I'd post some photographic evidence of my efforts. Didn't want to go overboard with the pics so, I've just included one from each cook.

Thursday's Cedar Plank Salmon done with hot maple mustard. We had this with some risotto and salad.


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Friday's spatchcock chicken. Served with grilled sweet potato slices and more salad. On Saturday, I used the bones to make a stock that will be used, along with the leftover chicken, for Monday night's chicken and dumplings.

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Saturday night I did some pork (side) ribs and threw in a couple of my homemade hot links. Served with mac & cheese and fried okra.


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Tonight's brisket rubbed and ready to go on the egg at around 1:00am this morning. I'll post more brisket pics when it's done.

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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.
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Aurora, Ontario, Canada

Comments

  • Impressive! Thanks for the visuals.
    Marietta, East Cobb, GA
  • jtippersjtippers Posts: 510
    Lookin good! Battin 1000 so far!
    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
  • MickeyMickey Posts: 16,474
    Saturday night table for two please.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Just pulled the brisket (12 hrs.) IT's where 200-205* throughout and no resistance, in or out, with a probe. I separated the point from the flat and the flat will FTC until we eat around 5:00. I cubed the point for burnt ends and those are back out on the egg for a couple more hours. Should be a good dinner. Mrs. TOTN and I just heading out for a quick 5K run to help offset all of the extra calories!

    Ready to pull after 12hrs.


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    Point cubed for burnt ends


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    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
  • Mmmm...burnt ends...
    Making the neighbors jealous in Pleasant Hill, Ia one cook at a time...
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