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We ate a cow... and then some more... 30 photos...

PWisePWise Posts: 1,173
edited 5:05AM in EggHead Forum
Yesterday was my once-every-two-months time I have to invite my "thursday-people" over... I cooked up a little progression dinner:

Shrimp filled ABTs
Grilled Shrimp (no photos here, damn, they were soooo good I completely forgot about the camera)
Plank salmon
2 inch-1kg per piece bone-in Ribeyes
Chocolate chip "egged" cookies

Hope you like the photos, I thought since you seem to enjoy them so much I'd post them all 30 of them:
abts1.jpg
abts2.jpg
abts3.jpg
Maple sugar-cayenne-black pepper-butter-cedar plank-salmon
salmon1.jpg
salmon2.jpg
salmon3.jpg
salmon4.jpg
salmon5.jpg
beef1.jpg
beef2.jpg
beef3.jpg
beef4.jpg
beef5.jpg
beef6.jpg
beef7.jpg
beef8.jpg
beef9.jpg
beef10.jpg
beef11.jpg
beef12.jpg
beef13.jpg
beef14.jpg
And in the end... Dessert:
dessert1.jpg
dessert2.jpg
dessert3.jpg
dessert4.jpg
dessert5.jpg
dessert6.jpg
dessert7.jpg
dessert8.jpg


Let's see what tonight will bring! hehehe

cheers!!
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Comments

  • Richard FlRichard Fl Posts: 7,861
    Monterey will never be the same. Great meal. How many came to the fiesta?
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  • PWisePWise Posts: 1,173
    There were 7 of us... for 5kgs of meat hahaha :woohoo:

    I don't know how we ate everything... we must all have hollow legs hahaha :P

    cheers!
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  • Richard FlRichard Fl Posts: 7,861
    If Senor Beli was there , he would help eat alot.
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  • egretegret Posts: 4,033
    Dang, those pics are great! That close-up of the ribeye just decided for me what we're having tonight! :laugh: I have one of those 2" bone-ins in my freezer......
    image
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  • PWisePWise Posts: 1,173
    heheheh well, I'm just glad I could help! :lol:

    salud!
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  • Now that is a true feast for the eyes as well as the stomach. The ones invited to that fiesta were some lucky dudes.
    Larry
    Aiken, SC. and
    Fancy Gap, Va.
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  • Holy cow :woohoo:

    What a feast.

    Nice food and pics, what kind of camera do you use ?

    DM
    www.don-marcos-bbq.de
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  • PWisePWise Posts: 1,173
    I was using a Nikon D200 with a 18-200mm f3.5-5.6 lens and a speedlight 800 flash... most photos were taken in the widest aperture, ISO 1250, at 1/100 or slower...

    cheers!!
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  • FlaPoolmanFlaPoolman Posts: 11,670
    Now thats my kind of meal :woohoo:
    "BEEF it's not just for breakfast"
    great pics
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  • PWisePWise Posts: 1,173
    Thanks!

    Speaking of breakfast... I couldn't have any this morning after last night's dinner haha :woohoo:

    salud!
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  • Where did you get that pan to do the cookies on????what is it made of???
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  • PWisePWise Posts: 1,173
    Its a regular aluminum sheet pan, tightly covered with aluminum foil to make an "air gap" and a Silpat placed on top. The Silpat is made of silicon, is rated to 3000 uses and 500°F and nothing sticks to it.

    cheers!
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  • where did u get the Silpa?
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  • PWisePWise Posts: 1,173
    I got it at a local restaurant supplies store... but you can buy them online... try amazon, or just google it. "Silpat"

    cheers!!
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  • YBYB Posts: 3,861
    WOW...That looks great Pato.
    Larry
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  • PWisePWise Posts: 1,173
    thanks!! everything was actually quite tasty as well heheh :silly: even the beer and tequila! :woohoo: :whistle:

    cheers!
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  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Great job on all the food! Those are some really really great looking stake you have there. :whistle:
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  • GandolfGandolf Posts: 878
    WOW! Great job of Chefing and of Photoging. Terrific meal and really nice photos, Pato. I know everyone had to enjoy!
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  • How do you get to become a Thursday-person? B) Good lookin' grub
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  • nice pictures..
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  • Eat plenty of Mar y Tierra and everything on them.
    Pato Wise should cook dinner for Tony Soprano and Vita Uva together.
    and then some cookies...te llevo unas chispas de choco y otros al licor que quede a deber.O te guiso un guebo??
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  • Pato:
    Steaks look awesome.
    What kind of charcoal are you using?

    Salud,

    Fernando.
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  • PWisePWise Posts: 1,173
    Hey! thanks!

    I use a mixture of HEB brand and Campirano depending on the size of the lump and the cook at hand. But I guess any type is good as long as you set it up right and are able to reach 600+ temps

    Salud!
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  • It does not matter which day of the week you get to eat that great!Now Pato is going to expand on desserts...after eating the whole farm...and the pond too.
    The lamb rack and the almond shrimp were outstanding too, bro!!
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