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Bunch of Recent Cooks (Mini BGE Cooks Included)...pic intensive!
Sorry I haven't been very active on the forum in the last coupla weeks. Work and life have gotten in the way. Y'all know how it is. But I've still been cooking. Here are a few recent cooks.
24 MOINK Balls smoking up on the Mini BGE:
I prefer using thinly sliced bacon on MOINK Balls, but the regular sliced was on sale.
Some battered Sweet and Sour Chicken fried up on the Mini:
And some last minute Ribs that I grilled raised direct for about 1.5 hours (if I recall) at around a 350 deg f dome temp, with some Cherry Wood tossed in for smoke. I glazed them with my homemade Spicy Asian sauce. It's great on wings and ribs. You can do ribs raised direct no problem if you're in a pinch for time. And they are still fall off the bone, with just a little bit of tug.
And my first Paella last night! I used Naked Whiz's recipe. KILLER!!! Sorry not too many progress pix.... it was labor intensive, especially for my first time. Didn't eat until after 10 PM... :-/ I'm sure it will get easier with my next attempt...and there WILL be a next attempt. The leftovers for lunch today were amazing!
Blasted the Paella at the very end with some Apple Wood. It complimented the Paella very nicely.
That's it for now! Hope everyone is having a wonderful week!
Comments
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I am so not worthy."I've made a note never to piss you two off." - Stike
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Thanks, @JohnInCarolina ... but I get most my ideas from all of you. This forum is the best!
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That paella looks fantastic. What kind of pan is that?LBGE, Marietta, GA
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tulocay said:That paella looks fantastic. What kind of pan is that?
Thanks! It's the BGE brand 14 inch paella pan for the Large / X Large BGE. Picked it up at the GA Mtn Eggfest. -
As usual everything looks outstanding!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Uh-may-zing! Great cooks The pics make my mouth water#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@Dyal_SC
Brother both the food and pics are impressive to say the least. Excellent job. You are the man!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Great cooks and great pictures!
What kind of sausage are you using in Paella? I have everything ready to do it for the first time but I was concerned I can't get the authentic Spanish sausage from a reliable source.
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Some great looking food, Dying. How was the fest? Any pictures?
I need to break out my paella pan and give it another go. MY first attempt was not a success. :(
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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Damn......
LBGE, Weber One touch 26.75, an old gasser, firepit and more gadgets than ten people need
Livonia N.Y. (the vampire state)
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Very nice! That paella makes me want to lick the screen!Bristow Virginia XL&Mini One of the best feelings in life is watching other people enjoy the food I cooked!
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Great looking cooks! Reminds me that I'm past due on making paella again.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Wow, awesome cooks! Reminds me that I need to attemp paella...
Forgive me since I am relatively new to this forum , but what are moink balls? Just meatballs wrapped with bacon ?Mechanicsburg, PA -
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Thanks guys and ladies!
@Gadfly , I couldn't find Spanish Chorizo, and I didn't want to use Mexican Chorizo since that would fall apart. So I substituted some of Guy Fieri's Chicken Fajita Sausage. It was decent, but would it have been better with Spanish Chorizo. I have made Steven Raichlen's recipe for Spicy Chorizos before...those are very good. I need to whip out the sausage stuffer and make more.
@Griffin , yes ma'am, I took a few pictures. Not many. I'll post those here in a sec. My wife and I had a very good time!
@Tylerd76 , yessir, that is basically it. Precooked partially frozen meatball wrapped in bacon, dusted with some rub, smoked up indirect, and dunk in some sauce towards the end. Then smoke for 10 more minutes for the sauce to get sticky. -
Nicely done. What was your total cook time?Mini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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Thanks, @nealcr1 ! Total cook time for which cook?
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Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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There could be, @SmokeyPitt . Lol. My wife is the brains of the family. I keep trying to count them in the photo, but my eyes keep getting crossed. So I'll trust you.
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I need to get a life . Counting moinkballs!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@Dyal_SC The PaellaMini Max, Medium BGE, Large BGE, Lodge Cast Iron Sportsman, Digi Q II, Woo 2, AR with Oval setup
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@nealcr1 , I think it was around 3 hours total. Granted, it was my first time. I think I had the pan raised too much as well. Next time I think I'll lower it to the felt line and maybe slightly raise the temp. I had it sitting direct on top of the AR on this attempt, which is a few inches above felt level.
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