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Your best, simple methods and recipies
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grin_phi
Posts: 53
Hi all,
So I kindly ask you, please share your favourite, deceptively simple recipes that you've used again and again to produce brilliant results every time.
I'm a big fan of simplicity - especially when it produces great results. I'm also a firm believer that most of the best things to eat in life were discovered long before anything complex was conceived.
I love the simplicity of the principle of the egg.
I love that a little rub and 18 hours smoking can produce mind-blowing pulled pork.
And I love that fresh ingredients and five minutes at high temp produces the best pizza I've ever tasted.
I imagine that there is lot more out there for me to discover and love.
So I kindly ask you, please share your favourite, deceptively simple recipes that you've used again and again to produce brilliant results every time.
Thanks in advance.
Comments
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Spatchcock chicken, raised grill, 350 degrees for 55-60 min an a large.
Morro Bay, CA -
Jucy Lucy. Two patties of 80/20 with a thumb depression in the middle, assembled with a thick 50-cent -piece sized slice of American/cheddar/gruyere/jarlsberg, or sharp gouda, and maybe some grilled onions just short of caramelization. Grilled with meticulous attention to internal temp (Thermapen) and pulling the burger off for some rest at about 150 degrees. Served with a little lettuce and some roasted garlic aioli. Maybe an avocado/roasted garlic aioli with some chipotle ketchup. Toasted onion bun. Hassleback potatoes with a little garlic, onion and bacon salt.
I confess, if I'm going for looks, I like to use a burger press. I have tried many, but keep coming back to the Cuisinart 3-in-1 Stuffed Burger Press
I love pizza on the BGE, but I don't find it to be simple. Roll out the dough (I buy the dough aged and risen from the local pizza place), preheat the stone, heat soak the dome....
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How's this for stupid easy and simple? Put some tsunami spin on a pork tenderloin and cook direct at 450 until temp is reached. Super juicy and great flavor. Sometimes I glaze it with a little soy and sesame. Quick easy and everyone is always impressed. Btw pecan or cherry wood makes a great smoking wood.
Another tried and true favorite is moink balls. Can't get any eAsier than this, take frozen meatballs and wrap them in bacon. Put your favorite bbq run on them and coon indirect at 275 for 45 minutes. Next add your favorite bbq sauce and cook another 45. Always a great tailgate app.
1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Grillin_beers said:How's this for stupid easy and simWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Here are some moink balls cooking around a meatloaf1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
@smokeypitt Lol. Hit the post button on my phone a little early. I edited it . Once again lol.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Looking good people - keep em coming.
Morro: Read two posts about spatchcock chicken tonight - gonna have to try that soon.Macool: Been working on perfecting my burger method - so going to take some tips from that.Grillin': VERY interested in these moink balls! -
Grillin_beers said:@smokeypitt Lol. Hit the post button on my phone a little early. I edited it . Once again lol.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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One thing I really like is a simple homemade BBQ sauce.I start with this recipe as a guide, but to keep things really simple I don't measure anything and I just adjust the ingredients to taste.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:One thing I really like is a simple homemade BBQ sauce.I start with this recipe as a guide, but to keep things really simple I don't measure anything and I just adjust the ingredients to taste.SmokeyPitt said:One thing I really like is a simple homemade BBQ sauce.I start with this recipe as a guide, but to keep things really simple I don't measure anything and I just adjust the ingredients to taste.
I do love making BBQ sauce. I keep succumbing to the ease of store bought. I'll have to give your recipe a go.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Easy heaven; take a dozen or more jumbo peeled shrimp, coat them with equal mixture of good honey mustard and creamed horseradish . Wrap with good bacon such as Benton's , toothpick em. Grill over a very hot fire until bacon gets brownish. Enjoy! This is a crowd pleaser extrodinair.
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Pork tenderloin, 1/2c of bourbon (something cheap), 1/4c brown sugar, 1/4c Soy sauce. Marinate for 4-6 hours and grill direct, high until 145 degrees internal. The sugars from the marinade give the tenderloin a beautiful color. Never any leftovers.
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
Oh, an another app. Rumaki. Take whole water chestnuts, marinate in Soy Sauce for 1hr. Toss in sugar and wrap in bacon. Secure with a toothpick. Indirect 375 deg for about 30 min or until the bacon is crispy. Between these and ABTs, I will literally have my dinner guests swarming the Egg - no need to even plate anything. They just start grabbing right off the grill.
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
My simplest, never fail cook is babyback ribs. Pull the membrane, rub, put on Egg at 250. Start checking at 4 hour mark until they pass the bend test.
No wrapping, no spritzing, no nothing. Never fails.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Probably my simplest and also one of the family's favorite - boneless, skinless chicken thighs. Rub of choice and raised direct at 375 with some peach wood until done. Last few minutes glaze with a little sauce.XL BGE
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Boneless skinless chicken thighs with your favorite rub raised direct at 350 - 400F dome to 160F - 180F IT.
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Simple : rack of lamb (4-6 Chops) + EVOO + Crushed Garlic + S&P; Raised direct at 450 to Medium Rare (130ish). Let them rest for 5 minutes and cut into lollipops.1 LBGE in Chapel Hill, NC
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My recipe is for a beverage I enjoy. First you get yourself a beer. Can or bottle makes no difference here, but it must be cold. Now open your beer. Next, drink it! Enjoy!
It can't be simpler than that!Flint, Michigan -
Fred19Flintstone said:My recipe is for a beverage I enjoy. First you get yourself a beer. Can or bottle makes no difference here, but it must be cold. Now open your beer. Next, drink it! Enjoy! It can't be simpler than that!
Agreed. What was I thinking? I think I'll be drinking all my suppers from now on. Lol1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Cymbaline65 said:Oh, an another app. Rumaki. Take whole water chestnuts, marinate in Soy Sauce for 1hr. Toss in sugar and wrap in bacon. Secure with a toothpick. Indirect 375 deg for about 30 min or until the bacon is crispy. Between these and ABTs, I will literally have my dinner guests swarming the Egg - no need to even plate anything. They just start grabbing right off the grill.Sounds amazing! and new to me!Proud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
Spiral cut hot dogs__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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mslaw said:Easy heaven; take a dozen or more jumbo peeled shrimp, coat them with equal mixture of good honey mustard and creamed horseradish . Wrap with good bacon such as Benton's , toothpick em. Grill over a very hot fire until bacon gets brownish. Enjoy! This is a crowd pleaser extrodinair.
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@AllSid - I go for thin cut bacon as it wraps easier than thin. Also, try playing with dark brown sugar or Turbinado sugar. I like Turbinado best for this dish. MAKE SURE YOU USE A DRIP PAN or bad things will happen otherwise.Cymbaline65 said:Oh, an another app. Rumaki. Take whole water chestnuts, marinate in Soy Sauce for 1hr. Toss in sugar and wrap in bacon. Secure with a toothpick. Indirect 375 deg for about 30 min or until the bacon is crispy. Between these and ABTs, I will literally have my dinner guests swarming the Egg - no need to even plate anything. They just start grabbing right off the grill.Sounds amazing! and new to me!
In the Hinterlands between Cumming and Gainesville, GA
Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating -
4 to 500 deg, raised direct on a very hot grill. Shouldn't take anymore than 2 or 3 mins per side. Just watch bacon and when it's browning get them off. Don't overcook shrimp. This is a great quick easy dish. Also mix the home mustard and creamed horseradish together and then mix in and coat shrimp or you can go on and wrap shrimp and them coat with mixture. Y'all will love them, a true different treat.
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I'm with @YEMTrey. ST Louis ribs, peel membrane, rub liberally with Memphis Dust, egg @ 250 with plenty of applewood for 7 hours (takes longer to cook up here in Colorado altitude). Enjoy.
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500 degree farenheit with cast iron grid. New York or Ribeyes, rub with salt and pepper after they sat out for 30 mins. put on grill, rotate after 3 mins, rotate again after 2 more, flip once, wait 2 mins then rotate, then 2 more mins
take off and have the best steak you've ever had no need for sauce or salt. steaks must be at least 1" thick
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Medium egg going at 350 deg_F~7 lb whole pork loin with only Dizzy Pig Fajita-ish rub cut in half.Throw on egg direct normal height, pull at 140 deg_F about 40 mins, let sit and slice.ORMedium egg going at 350 deg_FBoneless skinless chicken breast with some EVOO and Dizzy Pig Dizzy Dust.Throw on egg direct normal height, 10 minutes each side pull, let sit and slice.Stupid easy and tasty is my speciality, I eat that 7lb pork loin myself in 3 days and currently cook two of 'em a week. Or if I'm eating chicken that's about 12 lbs of chicken I eat alone a week.
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We call them "slinky dogs".Tjcoley said:Spiral cut hot dogs
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Captain and coke. Forget the coke. Lime is a must. RepeatLBGE& SBGE———————————————•———————– Pennsylvania / poconos
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