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Green Tomatoes Part II

Frank from HoumaFrank from Houma Posts: 5,755
edited 9:10PM in EggHead Forum
Changed a few things.

1) Instead of using an egg wash I used "The Chicken" sauce
2) Only floured once - no double dipping
3) Cooked higher in the dome - 350 for about an hour

Soaking the green tomatoes
101_2728800x600.jpg

Breaded and ready to go on the Egg (running low on "The Chicken" sauce :laugh: )
101_2729800x600.jpg

On the Egg higher in the dome
101_2733800x600.jpg

On the plate - but not for long :whistle:
101_2736800x600.jpg

These were crispier and the sauce shined through with a good bite - I'll do them this way the next time.

Comments

  • madmikemadmike Posts: 103
    Chicken sauce??Teach me master Frank in Houma :woohoo:
  • FidelFidel Posts: 10,172
    First off -- brilliant idea to make a large batch of Randy's sauce and bottle it.

    Secondly - to really crisp them up have you thought about a 6:1 flour corn starch mix for your breading? I do that for chicken wiht just a pinch of salt and get a really nice crisp flaky breading.

    Once my maters get big enough I plan to try this. Great idea.
  • Frank from HoumaFrank from Houma Posts: 5,755
    The sauce is in the recipe section of the Naked Whiz's site under "The Chicken" by AZRP. You really should try the original recipe using chicken. I like the sauce a lot and have used it on speckled trout filets as well. It's spicy and kicks butt.
  • bigarmsbigarms Posts: 136
    Hey, I know that your Tigers are going to whip up on my Eagles this weekend in Baton Rouge.

    If you are from Houma you gotta have Zattarians liquid crab boil.........just try one dipped in crab boil and its over.
  • Frank from HoumaFrank from Houma Posts: 5,755
    I'll try that ratio - thanks. BTW - I'm sitting here eating them like potato chips.
  • Frank from HoumaFrank from Houma Posts: 5,755
    We have beaucoup Zatarains - I'll give it a try. If you haven't tried "The Chicken" yet, I highly recommend it. I'm geauxing for a beer to cool off my tongue. B)
  • bigarmsbigarms Posts: 136
    Make sure you dip quickly or go get an extra 12 pack
  • FlaPoolmanFlaPoolman Posts: 11,672
    They look great Frank, gonna have to try that. I'll second the idea of bottling "The Chicken" is great. Can think of a lot of things I would have tried it on if I had it in the fridge. Might have to try it on a live shrimp when going for that gator trout :woohoo: . That should keep the smaller ones away. Thin sliced zuchini might be another option. You got me thinking now. Nice idea.
  • Frank from HoumaFrank from Houma Posts: 5,755
    Eggplant :woohoo:
  • Hi Frank and others,
    I would like the recipe for "The Chicken" sauce by Naked Whiz / AZRP, but cannot locate it under the recipe section. Could someone help me , please?

    Thank you, as I bought some yummy-looking green tomatoes yesterday and wanna try this recipe. I really looks delicious.
    Thank you,

    Lynn, GA

    The sauce is in the recipe section of the Naked Whiz's site under "The Chicken" by AZRP. You really should try the original recipe using chicken. I like the sauce a lot and have used it on speckled trout filets as well. It's spicy and kicks butt.
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