Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sharing Some Recent Cooks
Options
Big_Green_Craig
Posts: 1,578
Life has been crazy lately and haven't had a ton of time to comment or post on the forum and wanted to share some recent cooks.
Hope you enjoy-
Gigantic prawns from the local farmers market, grilled in the shell and served with a creamy polenta and a garlic lemon butter sauce.
I scored a slab of beef short ribs from my local butcher. Seasoned them with @MeatChurch Holy Cow. Slow smoked at 250 until probe tender. Served with a smoked mac & cheese.
Pizza Night! A pepperoni, margarita and a shrimp and spicy andouille sausage with a blue cheese base seasoned with @PorkUGarlic 101.
Lobsta Mac & Cheese with a smoked gouda, Gruyere, vermont cheddar and Stella cheese sauce. Par cooked lobster tails were added during the 20 minute bake.
I picked up a Carson Rodizio during the original Kichstarter campaign. It finally got delivered! You obviously lose the benefit of cooking with a ceramic cooker, but a fun toy none the less.
Chilean Sea Bass hitting the Egg during a recent catering gig. Also, a grilled peach with a bourbon butter glaze served with ice cream. Notice the proper fruit to ice cream ratio.
Hope you enjoy-
Gigantic prawns from the local farmers market, grilled in the shell and served with a creamy polenta and a garlic lemon butter sauce.
I scored a slab of beef short ribs from my local butcher. Seasoned them with @MeatChurch Holy Cow. Slow smoked at 250 until probe tender. Served with a smoked mac & cheese.
Pizza Night! A pepperoni, margarita and a shrimp and spicy andouille sausage with a blue cheese base seasoned with @PorkUGarlic 101.
Lobsta Mac & Cheese with a smoked gouda, Gruyere, vermont cheddar and Stella cheese sauce. Par cooked lobster tails were added during the 20 minute bake.
I picked up a Carson Rodizio during the original Kichstarter campaign. It finally got delivered! You obviously lose the benefit of cooking with a ceramic cooker, but a fun toy none the less.
Chilean Sea Bass hitting the Egg during a recent catering gig. Also, a grilled peach with a bourbon butter glaze served with ice cream. Notice the proper fruit to ice cream ratio.
Comments
-
Wow, some great and inspiring cooks. Those beef ribs look amazing, as do the prawnsToronto ON
-
Good looking stuff Craig!---------------------------------------------------------------------------------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
-
Good looking grub. I'd happily eat all that.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Drops Mic! Nice group of cooks Craig
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
nice looking food craig.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
-
Great looking grub brother. I especially like those ribs.
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. -
Wowza! It all looks awesome. Especially impressed with the presentation and huge variety of ingredients.
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
-
That shrimp wasn't a "shrimp!" I know that is bad. Nice cook!
Louisville, GA - 2 Large BGE's -
You're hired
-
Now that is a collection of great groceries! Most eggcellent.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
Niiiiice!!!
Awesome stuff! -
Great looking grub... Ribs look perfect
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks incredible! Are you going to be at the HOGa Eggfest?22 in Macon, GA - Large BGE 2015
-
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Looks like I will be there. We've got some fun things planned. It's the first year for this Eggfest so I'm real sure what to expect. Are you coming?rossv1 said:Looks incredible! Are you going to be at the HOGa Eggfest? -
I haven't heard of that one. Where is it and when?rossv1 said:Looks incredible! Are you going to be at the HOGa Eggfest?Louisville, GA - 2 Large BGE's -
Gray, GA? I think it's close to Macon. It's this Saturday.johnkitchens said:
I haven't heard of that one. Where is it and when?rossv1 said:Looks incredible! Are you going to be at the HOGa Eggfest?
http://www.aceofgray.com/heart-of-georgia-eggfest/
-
Wow. That is only about 70 miles from me. I wish I had known about it earlier.Louisville, GA - 2 Large BGE's
-
Killer cooks...Looking forward to seeing more from the Carson Rodizio!
-
@Big_Green_Craig I would be interested in the smoked Mac and cheese recipe if your willing to come off of it. Thanks
-
No real recipe. Start with a roux, stir in milk and seasonings. Remove from heat and fold in the cheese, combine with cooked pasta and pour into a cast iron skillet and bake at 400F at 20 minutes. Everything is already cooked, just try to brown up the top.GaBGE said:@Big_Green_Craig I would be interested in the smoked Mac and cheese recipe if your willing to come off of it. Thanks -
Sounds pretty close to what we do. We'll usually add a squirt of dijon mustard and some sliced green onions as well.Big_Green_Craig said:
No real recipe. Start with a roux, stir in milk and seasonings. Remove from heat and fold in the cheese, combine with cooked pasta and pour into a cast iron skillet and bake at 400F at 20 minutes. Everything is already cooked, just try to brown up the top.GaBGE said:@Big_Green_Craig I would be interested in the smoked Mac and cheese recipe if your willing to come off of it. Thanks---------------------------------------------------------------------------------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 -
What kind of shrimp was that? Great White?
Monster!John in the Willamette Valley of Oregon -
I put a little cayenne pepper, nutmeg and some hot sauce in my normal mac, but I didn't to over power the lobster.TexanOfTheNorth said:
Sounds pretty close to what we do. We'll usually add a squirt of dijon mustard and some sliced green onions as well.Big_Green_Craig said:
No real recipe. Start with a roux, stir in milk and seasonings. Remove from heat and fold in the cheese, combine with cooked pasta and pour into a cast iron skillet and bake at 400F at 20 minutes. Everything is already cooked, just try to brown up the top.GaBGE said:@Big_Green_Craig I would be interested in the smoked Mac and cheese recipe if your willing to come off of it. Thanks -
They were 4 count! Absolutely gigantic!jaydub58 said:What kind of shrimp was that? Great White?
Monster! -
ok.. I'm scratching my head on your pizza's -- They look great BTW. I do a similar set up, (I use AR with a spider/smaller stone) and get pizza up high in dome, preheat stone to 400-500 before I put pie on. I am torching the edges of my crust.. I see your crust is very close to edge of pizza stone.. How do you keep your crust edges from burning? I can only assume your fire is not "nuclear"? I'm usually running wide open on pizza cooks.. Much appreciated.
Small & Large BGE
Nashville, TN
-
Different dough mang. Hydration makes a big difference too.Raymont said:ok.. I'm scratching my head on your pizza's -- They look great BTW. I do a similar set up, (I use AR with a spider/smaller stone) and get pizza up high in dome, preheat stone to 400-500 before I put pie on. I am torching the edges of my crust.. I see your crust is very close to edge of pizza stone.. How do you keep your crust edges from burning? I can only assume your fire is not "nuclear"? I'm usually running wide open on pizza cooks.. Much appreciated.Just a hack that makes some $hitty BBQ.... -
Sorry...dough makes a difference...but you're talking about the flames burning your edges, right?
@Raymont Unless you're using 00, you don't need to run wide open on pizzas. You can easily maintain 500 with daisy wheel on. This will help keep the flames down so the fire doesn't kiss your crust.
You running with the DW on or off?Just a hack that makes some $hitty BBQ....
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum