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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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New Large BGE owner, I need some inspiration

michaelmichael Posts: 47
edited 8:28AM in EggHead Forum
Anyone have pictures of your BGE creations?
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Comments

  • tach18ktach18k Posts: 1,607
    ribs4th2_800.jpg
    <p />michael,
    Mmmmmm!

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  • tach18ktach18k Posts: 1,607
    ribs4th3_800.jpg
    <p />michael
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  • michael,[p]Picture_027.jpg[p][p]
    Picture_032.jpg

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  • CT GrillguyCT Grillguy Posts: 149
    DSCN1056.jpg[p]Steak.jpg[p]Turkey.jpg
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  • eggoreggor Posts: 777
    IMG_1467_1.jpg
    <p />michael,
    IMG_1210_1.jpg[p]IMG_1361_1.jpg[p]IMG_1000_1.jpg[p]IMG_0788_1.jpg

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  • RRPRRP Posts: 15,607
    IMG_0933.jpg
    <p />michael,
    a delicious double smoked ham with pecans

    Ron
    Dunlap, IL
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  • gdenbygdenby Posts: 4,522
    eggor,[p]Lots of nice meats. That roll up looks really interesting. What is it? I'd guess some cuts of pork.[p]gdenby
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  • TonyTony Posts: 224
    BGEphotos009.jpg
    <p />michael,
    Some pics of thighs

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  • eggoreggor Posts: 777
    gdenby,[p]It's a pork loin roast, I've made this several times for guests. Everyone that has tried it has really liked it. The ingrediants might seem a little unusual but it really tastes great.[p]Spiral cut the roast, so that it was about 1/2 to 3/4 inch thick and cover with Dijon mustard, season with a little salt, pepper, rosemary, thyme, and paprika. Chop up 1/4 cup of onion, one jalapeno, and three cloves of garlic. Add 1 tbs of vegetable oil, 1 Tbs real lime, 4 tbs orange juice and 6 tbs of rhubarb chutney. [p]Since rhubarb is in season now, I need to get that recipe.[p]1/4 the mixture is spread onto the roast then rolled back up and tied off. The remainder is basted on during the cook.[p]I cooked indirect at 300 till temp was 140+ and let rest for 10 minutes. [p]If you have the time, let this marinate for a couple hours in the fridge before cooking. [p]
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  • ronbeauxronbeaux Posts: 988
    michael,

    Pizza3.jpg



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  • BabyBoomBBQBabyBoomBBQ Posts: 702
    michael,[p]Umm, pizza.[p]pizza12006.jpg[p]Tuuur-key, ummmm.[p]jappledogbird1.jpg[p]Pork Butt
    20063-drbbqpp.jpg[p]Brisket
    brisket82805.jpg[p]Prime Rib smoked with rosemary
    roesmarysmokedribroast.jpg

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  • ronbeauxronbeaux Posts: 988
    BabyBoomBBQ ,
    Why did I read that after you told me not to????? YUUMMMM!

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  • MickeyTMickeyT Posts: 607
    michael,[p]Just some more ribs man.

    [ul][li]http://www.geocities.com/yeatter2002/BBQ/ribs.jpg[/ul]
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  • gdenbygdenby Posts: 4,522
    eggor,[p]Looks and sounds delish, except maybe for the rhubarb chutney. I used to love rhubarb when I was a kid, but never had any since then that I enjoyed. Maybey made into9 a chutney the taste mellows a bit.[p]Thanks for the info[p]gdenby
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  • BabyBoomBBQBabyBoomBBQ Posts: 702
    ronbeaux,[p]I knew I'd catch someone! ;-)
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  • jwirlwindjwirlwind Posts: 319
    michael,
    The Big Green Egg is no more than an oven with smoke. Anything you can cook in your oven you can do on the Egg with more flavor. Creations is what it is all about. Go out in the yard with some food and creat that meal fit for a king. I don't like to waste food, but if something does not come out the way you want, try try again. Or, ask here. [p]Go Egger[p]Chef Jerry

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  • michaelmichael Posts: 47
    wow, I need to get started on this. today im going to bbq galore to pick up some accessories. thanks for the pictures
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  • EggRacerEggRacer Posts: 400
    michael,[p]bratsabts1.jpg[p]ckdbrats.jpg[p]ploin2.jpg[p]ploin3.jpg[p]The cooking shown above has my seal of approval.[p]dcp_0945.jpg
    XLBGE & LBGE
    North Richland Hills, TX
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  • QBHQBH Posts: 45
    michael,[p]To be honest most of these pics are QBabes creations, except the ones that look REALLY good...those are mine.

    [ul][li]QBabes pics[/ul]
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  • eggor,
    OK, I need to know - how do you do the breasts?

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  • eggoreggor Posts: 777
    fromNY_nowinNC,[p]It's a trick I learned from thirdeye. Take a lemon, cut in half, make sure you remove the pulp and replace with butter. Add a little garlic and herbs to the butter if you like. Pack the butter into the lemon halves and refridgerate till stiff.[p]From the top (through the neck) slowly work your fingers between the skin and the meat. once the skin has loosened work the lemons into position. Take your time, perfect placement of the lemons is very important, I also feel the two lemon halves be as close to identical as possible.[p]So when you pick the lemons at the store make sure they are nicely matched up, round, and firm. :-)

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  • thirdeyethirdeye Posts: 7,428
    5386c794.jpg
    <p />Guys, I was no stranger to putting lemon slices or fresh herbs like basil or tarragon or sage under the skin, but I got the boob idea from this photo. It worked so well and the presentation always gets a few chuckles so I just passed it on. Still don't know who the original poster was so I can't give proper credit.[p]BTW, Eggor's bird is very proud.[p]~thirdeye~
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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