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Favorite recipe
Beli
Posts: 10,751
It would be interesting to know what´s our favorite recipe on the Egg, as an oven & as a grill- To me the egg really excells at low & slow cooking......and my favorite by far is brisket.........on the other side, the egg is also a marvel at high searing so I´d have to choose TRex´s rib eyes. :woohoo:
Comments
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I think my favorite is the one I'm cooking next :laugh: :laugh: . I'm usually wrong but sometimes surprised & never disappointed. Guess I love a challenge & buying about 5 dozen bananas till I get that dang bananas foster right LOL :( :laugh:
Pat -
I´ve noticed that buying them slightly on the green side helps keeping them firm......
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I think overall...the one I did tonight is the fav for me and the wiffie of everything I do..the Maple-Mustard-Balsamic-Glazed Trex Flat Iron w/blue cheese and pecans...all in all the best thing we've made on the egg in the last year probably...make it about once a month..
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Tri-tip...
:woohoo: :woohoo: :woohoo: :woohoo: :woohoo:
~ Broc -
Do you have the recipe?
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Have done this since. As a teenager in the '50's spent many years in Guadalajara, love the culture.
Pork, Roast, Crown, Richard
It is all YB's fault for teasing us with Eggtoberfest '04 & '05 and then giving us a taste at Eggtoberfest '06. Thank you again! Richard
1 15 Lbs. Pork, Roast, Crown, 24 Bones
*****Stuffing*****
3 Pkgs Uncle Ben's Wild Rice Mixture
2 Cans Water Chestnuts, Chopped, Coarsley
6-8 Scallions, Chopped and Sauteed
Dash Salt/Pepper & Cavender's Seasoning
1 Rack ready to roast!
2 Roast was slathered with cheap yellow mustard, Spice Island Lemon Garlic and Indian River Pepper Blend. Rested for about an hour.
3 Large BGE was set up indirect, drip pan w/water 3/4 way up. At 250°F placed the roast on the grid without the stuffing in the middle.
4 Had 3-4 pieces of apple and a handful of pecan chips for smoke. Brought the BGE to 325°F-350°F, Placed aluminum foil around tips of bones.
5 About 2 hours into the cook, stuffed the cooked rice mixture into the cavity, took about 3/4's of the batch. Saved the rest for later. Closed the BGE and went another 45 minutes until the internal temperature was 147°F.
6 Pulled, let rest normally 30-45 minutes, but this time, my first roast project, had so much going on that the roast was ready 3 hours before the guests were hungry.
7 SO, covered with aluminum foil and let sit on table in kitchen for the duration, never reheated in oven, just served with hot mushroom gravy. Worked out fine.
8 Placed little gold paper frills on the bones. Sliced 1 bone/chop per person was plenty.
9 None of this would have been possible without the kind help from Mr Crown Roast, Larry Ward, AKA "YB". Thanks Larry!!!
SIDES SERVED:
1 Apple Sauce, Pork Gravy, Asparagus Grilled, Portobello Mushrooms & Sweet Onion, cut in fork size pieces, placed in aluminum foil with little butter chicken boullion, s/p and teaspoon water wrapped tightly and placed on egg 30-45 minutes while roast is cooking. Dessert of choice, ours was three layer white cake with coconut frosting.
Recipe Type
Main Dish, Meat
Recipe Source
Source: BGE Forum, Richard, 12/25/06
2007/01/02---RPH-Fed 12 adults Christmas day and 6 more 3 days later. Gave some away. In the future will figure 1 1/3-1 1/4 bones per person, depending on crowd and are they big eaters.
2008/02/26---Just saw a picture of a crown roast that used cherry tomatoes for the tips of the bones--neat idea--perhaps green olives would work also Colorful. Richard Fl -
This sounds like a must for my egg very soon. Thanks!!!
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Its a toss up between ABTs and Pulled Pork. As a southern boy I was not getting a lot of bbq in Ohio. I found the BGE in a quest for what I thought was a grill like my dads. Reading up about it on this forum those many years ago hooked me on the product. Pulled pork was a huge bonus for me. Because I was really looking for a grill. What little I knew.
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Lo 'n' Slo: Pulled Pork
Roasted: Pistachio-Encrusted French Cut Rack of Lamb
Grilled: Buffalo Burgers..
Baked: Sweet Tater Pie.
Dutch Oven: Hungry Man Breakfast.
I think that about covers the range.. -
Not exactly a recipe but I love my ribs. Of course when I can I also like beef tenderloin. Actually I haven't met an egged food I didn't like!
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So far it's pork butt, pulled or just torn off with the fingers. Hard to beat, with a nice, not-too-crisp bark! Gotta look into injecting a mirinade when I do the next one. Any ideas?
Rascal -
I T-Rexed a ribeye on Tuesday that turned out to be the best steak I've ever had. I've never gone wrong with a T-Rex steak, but this one was magical.
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In no particular order:
Pig Candy
ABT's
TRexed Flat Irons
Pizza
Pulled Pork
No-Knead bread
Tilapia Pecandine
:P :P :P :P :P :P
Kim Youngblood
(aka vidalia1)
Lawrenceville, GA
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