Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Whatcha Cooking?

What is everyone cooking this weekend? I'm thinking of bacon patty burgers and maybe a clam bake?

·
«1

Comments

  • bo31210bo31210 Posts: 409
    Stuffed Pork Tenderloin   Garlic, Onions, Basil  Raised Indirect   Sliced potatoes in the CI skillet with butter and pork droppings     
    In the middle of Georgia!    Geaux Tigers!!!!!
    ·
  • Little StevenLittle Steven Posts: 27,321
    edited March 2014
    Just about to put some canadian bacon in to smoke. Tri-tip tonight and a sausage party with pantsypants tomorrow. Cali, Henapple, Eggcelsior, Cazzy and anybody else can just jump all over that.

    Steve 

    Caledon, ON

     

    ·
  • Pork ribs for me! It's all about the pig here in AR!
    ·
  • SGHSGH Posts: 13,808
    I put a 15 pound pork shoulder at 5:00am. At 12:00pm going to put a 7 pound chuck roast in with it. I was feeling good today so I fired my reverse flow cabinet smoker.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    ·
  • BYS1981BYS1981 Posts: 1,983
    Baby backs, burgers, and fish if I have time.
    ·
  • chainsaw19chainsaw19 Posts: 257
    Tri tip with some garlic balsamic great beans that ill finish on the grill
    Large BGE Middletown, MD
    ·
  • I saw several tri-tips. How do you do yours?

    ·
  • HDumptyEsqHDumptyEsq Posts: 1,095

    bo31210 said:
    Stuffed Pork Tenderloin   Garlic, Onions, Basil  Raised Indirect   Sliced potatoes in the CI skillet with butter and pork droppings     
    Seriously?

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

    ·
  • chainsaw19chainsaw19 Posts: 257
    Ill sear my tri tip and then lower temp and finish it at lower temp pull off when internal temp is 135. I am using a pre marinated product from costco....have used before and they generally turn out well
    image.jpg 294.3K
    Large BGE Middletown, MD
    ·
  • TjcoleyTjcoley Posts: 3,422
    Chicago deep dish tonight, pork shoulder tomorrow while we get another foot or so of snow.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • EggatronEggatron Posts: 22
    Having some family over. We're making 2 pizzas. Mexican pizza and something closer to a supreme. Did some lamb kebobs last night. Face meltingly great.
    ·
  • Tjcoley said:
    Chicago deep dish tonight, pork shoulder tomorrow while we get another foot or so of snow.
    Oh man, I love some deep dish pizza!  Here is my recipe:


    image
    IMG_6839.JPG 349.5K

    ·
  • TjcoleyTjcoley Posts: 3,422
    Looks great Craig. My crust uses Semolina instead of corn meal, and Crisco instead of butter. And I use sliced mozzarella and sliced provolone cheese. Many ways to make a pie.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
  • jls9595jls9595 Posts: 1,320
    I found some boneless skinless chicken thighs in the freezer. I think I'll stuff them with whatever I can scrounge up and wrap 'em in bacon.  Maybe a salad to go with it.
    In Manchester, TN
    Vol For Life!
    ·
  • Little StevenLittle Steven Posts: 27,321

    jls9595 said:
    I found some boneless skinless chicken thighs in the freezer. I think I'll stuff them with whatever I can scrounge up and wrap 'em in bacon.  Maybe a salad to go with it.
    One time I pounded about twenty of them together and made a roulade. It was the best chicken I ever made. Just kept placing the thighs over the holes and ended up being able to roll it.

    Steve 

    Caledon, ON

     

    ·
  • tcampbelltcampbell Posts: 627
    Whole chicken on the medium and a small brisket on the small.
    ·
  • jls9595jls9595 Posts: 1,320
    Interesting, I may give that a try. So to clarify you had one large roulade after pounding the thighs together? How did you cook it/setup?
    In Manchester, TN
    Vol For Life!
    ·
  • grege345grege345 Posts: 3,392
    IKEA.
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

    ·
  • johnmitchelljohnmitchell Posts: 2,379
    Strip steaks Tonight trying reverse sear for the first time and then ribs tomorrow I tooled up today to use Car Wash Mikes recipe... Really looking forward to my first rib shot..
    Greensboro North Carolina
    When in doubt Excelerate....
    ·
  • Little StevenLittle Steven Posts: 27,321
    jls9595 said:
    Interesting, I may give that a try. So to clarify you had one large roulade after pounding the thighs together? How did you cook it/setup?
    I used a long strip of foodsaver bag with the side cut to pound the thighs out. I put them on parchment and arranged them best i could. Then kept pounding more out and laying them over the thin areas. When I was done I covered in plastic wrap and pounded it out again. Then I filled it, rolled it up with the parchment and tied it. I froze it a bit took off the parchment and re-tied. I don't have pics anymore but it was for a throwdown on the old forum. I'll see if I can find them  over there. I don't know why I never did it again cause it was crazy good. I remember goat cheese in the stuffing.

    Steve 

    Caledon, ON

     

    ·
  • tulocaytulocay Posts: 1,737
    2 rack of ribs right now, salmon tomorrow night.
    LBGE, Marietta, GA
    ·
  • jls9595jls9595 Posts: 1,320
    jls9595 said:
    Interesting, I may give that a try. So to clarify you had one large roulade after pounding the thighs together? How did you cook it/setup?
    I used a long strip of foodsaver bag with the side cut to pound the thighs out. I put them on parchment and arranged them best i could. Then kept pounding more out and laying them over the thin areas. When I was done I covered in plastic wrap and pounded it out again. Then I filled it, rolled it up with the parchment and tied it. I froze it a bit took off the parchment and re-tied. I don't have pics anymore but it was for a throwdown on the old forum. I'll see if I can find them  over there. I don't know why I never did it again cause it was crazy good. I remember goat cheese in the stuffing.
    awesome, I have goat cheese!  did you do raised direct for the cook?
    In Manchester, TN
    Vol For Life!
    ·
  • Just some New York cuts tonight 1 1/2", spuds, mushrooms.. Was planning on chilli, but I the steaks are already out. So chilli tomorrow.
    County of Parkland, Alberta, Canada
    ·
  • Little StevenLittle Steven Posts: 27,321
    edited March 2014
    I don't think I had a rig at the time.It's a bit embarrassing but here is the plate. I think I posted the method and will continue to look.

    (

    Steve 

    Caledon, ON

     

    ·
  • Little StevenLittle Steven Posts: 27,321

    image

    Steve 

    Caledon, ON

     

    ·
  • jls9595jls9595 Posts: 1,320
    wow, that looks great. did you win the throwdown?
    In Manchester, TN
    Vol For Life!
    ·
  • Little StevenLittle Steven Posts: 27,321
    Tied. Can't believe it with that plating.  It was chicken thighs and squash
    :\">

    Steve 

    Caledon, ON

     

    ·
  • ZmokinZmokin Posts: 1,660
    Brisket 4.5 lb

    Getting close to wrapping it in foil
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Location: somewhere West of the Mason-Dixon Line
    ·
  • TerrebanditTerrebandit Posts: 1,317
    Burgers tonight and St. Louis ribs tomorrow. Oh yeah, did pork chops yesterday.
    Dave - Austin, TX
    ·
  • ChuckRChuckR Posts: 53
    Pork Tenderloin tonight. Not sure tomorrow.

    ·
Sign In or Register to comment.