Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

While we\'re trying new side dishes....

FidelFidel Posts: 10,168
edited 7:42PM in EggHead Forum
How about some herb roasted onions cooked over a spatchcock chicken? If nothing else I found another use for the paella pan! I seasoned the chicken with Tsunami Spin. Got the egg up to 400* with a nice chunk of peach wood (thanks Kim) and a generous sprinkling of sweetwood blend chips (thanks Mike).

Used a recipe from the Barefoot Contessa (Ina Garten, FoodTV), modified just a bit for my taste.

2 Large Sweet yellow onions
3 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 cloves minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup EVOO

Mix all ingredients except onions to make a vinaigrette. Whisk briskly to form a thick dressing.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact to hold the wedges together. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl and cover with the vinaigrette.

With a slotted spoon, transfer the onions to a paella pan, reserving the vinaigrette that remains in the bowl, and dust with some fresh cracked black pepper. Bake the onions for 45 to 60 minutes at 400*, until tender and browned. Toss the onions once during cooking. Remove from the egg, and drizzle with the reserved dressing.







  • "Sparky""Sparky" Posts: 6,024
    Thanks for the idea.I will have to try that soon,looks great :woohoo:
  • Grandpas GrubGrandpas Grub Posts: 14,226

    Really looks good. Thanks for sharing.

  • BacchusBacchus Posts: 6,019
    Looks great Fidel.
    Got any Paella pics? :)
  • FidelFidel Posts: 10,168
    Of course I do.



    I need to do another soon.....
  • wow , you' killin me with that i need paella!!!





  • BacchusBacchus Posts: 6,019
    I knew it.... ;)
    And man does it look great. Muscles dont agree with me but everything else is right up my alley.
  • I am stuffed on pizza and you guys are making me hungry
    those all look great
  • stikestike Posts: 15,597
    chicken with a big side of flatulence.


    we had some garlic-jammed clam pizza last night and woooo.... that garlic! wow.

    had to wash the bedroom curtains and the comforter today
    ed egli avea del cul fatto trombetta -Dante
  • Big'unBig'un Posts: 5,909
    Thanks for sharing. :blink: :sick:
  • EggtuckyEggtucky Posts: 2,746
    VERY nice Rod..definitely putting those onions on my 'to do' list... ;)
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