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42____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Some dumb guy?Plumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
Wok night?
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
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Well it was gonna be cooked on the egg but guess who is out of lump?
Steve
Caledon, ON
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Dam it! Hate when that happensPlumbers local 130 chicago. Why do today what you can do tomorrow
weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!
Bristol, Wisconsin -
paqman said:42
You would tell me if the pic wasn't showing right?Steve
Caledon, ON
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devastating!
+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer. -
molha a la mode de pico what is that thing in the middle
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Canugghead or Cali not around? Any Malaysians or Indonesians?
Steve
Caledon, ON
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I was going to say Thai, but I guess I'd be wrong.
______________________________________________I love lamp.. -
"MICK JAGGER"
Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
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Rendang Daging or Beef Rendang. Malay style.Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Beef Rendang. Malay style
______________________________________________I love lamp.. -
nolaegghead said:Beef Rendang. Malay style
Dude you are so off. It is Malay style Beef RendangColumbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Do I get a cutting board Little Steven?Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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Chubbs said:nolaegghead said:Beef Rendang. Malay style
Dude you are so off. It is Malay style Beef Rendang -
nolaegghead said:I was going to say Thai, but I guess I'd be wrong.
The Kaffir lime leaves and bird chilis make that a good guess. No fish sauce thoughSteve
Caledon, ON
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Chicken and Waffles?Just a hack that makes some $hitty BBQ....
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Little Steven said:nolaegghead said:I was going to say Thai, but I guess I'd be wrong.
The Kaffir lime leaves and bird chilis make that a good guess. No fish sauce though
______________________________________________I love lamp.. -
nolaegghead said:Little Steven said:nolaegghead said:I was going to say Thai, but I guess I'd be wrong.
The Kaffir lime leaves and bird chilis make that a good guess. No fish sauce though
Steve
Caledon, ON
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Looks delicious by way of ingredients. You wouldn't want to have smelled my kitchen last week after the sausage making and my barm (sour dough culture) grew a foot.______________________________________________I love lamp..
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Here's the recipe. I add the bird chilis and dark soy.
September 30th, 2008 221 CommentsBeef Rendang Recipe (Rendang Daging)
Follow meLike MeRecipe: Beef Rendang (Rendang Daging) or Spicy Beef Stew with Coconut
Ingredients:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to tasteSpice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)Method:
1)Chop the spice paste ingredients and then blend it in a food processor until fine.
2)Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3)Add the beef and the pounded lemongrass and stir for 1 minute.
4)Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5)Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6)Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7)Add salt to taste. If not sweet enough, add more sugar to taste.Serve immediately with steamed rice and save some for overnight.
Cook’s Notes:
To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.
If you like Indonesian or Malaysian cuisines, do check out Spittoon Extra’s roundup of “Waiter, there is something in my Indonesian.”
Steve
Caledon, ON
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My barm grew six inches once
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mine spewed out white stuff______________________________________________I love lamp..
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Some barns are bigger than others. It's ok, totally natural. They do say if your barm grows for more than 4 hrs to contact a physician.Keepin' It Weird in The ATX FBTX
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...and call your friends
______________________________________________I love lamp.. -
Pics or it didn't happen, guyz...
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chicken cordon bleu?Just a hack that makes some $hitty BBQ....
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