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let's hear it for woosday!
Comments
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Rick's Tropical Delight,[p]There are some big advantages to working from home!
"I love the smell of smoke in the morning. It smells like ... VICTORY"[p]
A few cooking friends[p]
Some beef ribs[p]
and beef jerkey[p]Have a great day and let's celebrate another birthday for our great land![p]Smokey
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fishlessman, very creative...
www.ceramicgrillstore.com ACGP, Inc. -
tjv,
notice how your spider lifts the stone just above the fire bricks. thats my pizza setup. it works nice. cook was done at 500 degrees
fukahwee maineyou can lead a fish to water but you can not make him drink it -
www.ceramicgrillstore.com ACGP, Inc. -
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tjv,
Where did you get that Boudain? I get it at Kroger.[p]Ken
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fishlessman, other folks have told me about using the Spider inverted on grids and such. It's a cool idea I need to try.
thanks for the pic. T
www.ceramicgrillstore.com ACGP, Inc. -
www.ceramicgrillstore.com ACGP, Inc. -
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
SyraQ, my wife would love those.
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SyraQ,[p]Lookin' dang good. I've done those with a by the seat of my pants cornbread filling that had fresh corn mixed in.[p]Care to share your recipe and cook times? I like the cheesy finished look of yours better than mine.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Wise One,
Here's the recipe which I tweaked a little. I used fresh corn and half and half. The polenta tasted sooo good. Some of the poblanos were a little hotter than others.
Polenta-Stuffed Poblanos
Serves 2
• 2 large Poblanos chiles
• 3/4 tablespoon unsalted butter
• 1/4 cup minced yellow onions
• 3/4 tablespoon minced fresh garlic
• 1/2 cup fine cornmeal
• 1.75 cups chicken broth
• 1/4 cup heavy cream
• 1/ 3 cup canned, drained corn kernels
• 1 tablespoon roughly chopped fresh basil
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt • 1/2 cup freshly grated Parmesan cheese
• 1/4 cup shredded Gruyere cheese
Wash and dry Poblanos. Cut tops off and remove seeds, stem and ribs. Slice each chile in 1/2 from stem end to blossom end. Arrange in a shallow, buttered baking dish. Listen up: At this point make sure you have all of your ingredients prepped and ready to go, the polenta requires a lot of stirring so you won’t have time to do your prepping as you go! Oh yeah and preheat your oven to 375 degrees F. Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until the onion softens, 3 to 4 minutes. Add the cornmeal and stir to mix. Slowly pour in the chicken broth, stirring to combine. Add the cream, corn, basil, cilantro, salt, and 1?2 of the Parmesan cheese. Cook, stirring constantly, until the polenta becomes thick, about 10 minutes. Remove from heat. Fill the Poblanos with the polenta. Sprinkle with the remaining Parmesan and the Gruyere. Bake for 20 to 25 minutes, until golden and bubbling. Serve hot. (The peppers can be stuffed and baked the preceding day. To serve, bring to room temperature and reheat at 350 degrees F, for about 12 minutes).
I baked mine on the egg.
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thirdeye,[p]They were delicious! I posted the recipe below.
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Buckle-up!
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thirdeye,
That is way cool.....
Darian
Thank you,DarianGalveston Texas -
Rick's Tropical Delight,
Looking good sir.[p]The 29th was our anniversery. Romantics we are we both worked......but Saturday after do kid stuff all day we were going out to eat and couldn't find a parking spot at the Greene which tells us how long the wait was going to be so we decided to grill steaks at home. On our way to DLM Angela remembers something we had to get at Sams so off we went.[p]I picked up some tenderloin and gave them the RTS treatment, a mongo bag of baking potatos for a little butter and STT treatment, some mushrooms and onions and mmmmmm mmmmmmm good.[p]
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tjv,
Looks like that sausage is fully cooked before it is stuffed into the casings. -RP
[ul][li]Recipe[/ul] -
dhuffjr,
Now that just made me hungry. -RP
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ArtieQ,[p]I did not parcook the bacon, but used some that was paper thin. I buy the el Cheapo Kroger brand for anything I bacon wrap and it cooks up pretty quickly. I tried to leave a small gap between the loin medallions to get the bacon done but due to the angle of the photo you can't really see it.
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Lawn Ranger,[p]you started with Rooster? did you marinate him? looks pretty tender to me...what rub did ya use?[p]Penny
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