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A couple cooks: Bread, steak, fish, green beans
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Posts: 694
Hey guys,
just a few cooks from this week. Couple days ago i made another batch of fresh bread, a steak, and baked taters. The bread was not done on the egg, mainly because of time restraints. It was done in a DO in an oven. :( But it was still YUMMO! Yes, YUMMO!
Whilst the bread was breaking I did this:
Put them together you get this:
Not sure how that lonely little potato jumped up on the steak like that. Guess he didn't want to be with his potato friends....
Last night was wahoo fish, fresh green beans, cous-cous and some mo' leftover HM bread...The beans and fish were egged. Beans were really good, chopped up onion, garlic, and butter in CI skillet. Topped w/sour cream and 'rika. Recipie from allrecipe.com... The fish was a touch over-cooked, but still good.
Hope all is well, thanks for looking.
just a few cooks from this week. Couple days ago i made another batch of fresh bread, a steak, and baked taters. The bread was not done on the egg, mainly because of time restraints. It was done in a DO in an oven. :( But it was still YUMMO! Yes, YUMMO!
Whilst the bread was breaking I did this:
Put them together you get this:
Not sure how that lonely little potato jumped up on the steak like that. Guess he didn't want to be with his potato friends....
Last night was wahoo fish, fresh green beans, cous-cous and some mo' leftover HM bread...The beans and fish were egged. Beans were really good, chopped up onion, garlic, and butter in CI skillet. Topped w/sour cream and 'rika. Recipie from allrecipe.com... The fish was a touch over-cooked, but still good.
Hope all is well, thanks for looking.
Comments
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Jimmy all looks good. What is the HM bread?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Looks tastey. Please share your favorite bread recipe with us.
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Mikey,
It is my shorthand for homemade bread. It's from Artisan Bread in 5 mins a day. I don't have the book, but followed this recipie:
http://www.globalgourmet.com/food/cookbook/2009/artisan-bread/boule.html#axzz0wxkRXvrq
Pretty much followed the recipie except cut it in half and put it in a covered-pre heated DO. Cooked till about 205* or something like that. -
Renee,
I've only done bread twice. The first time i followed MountainGrillers' thread. He made some beautiful bread...
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=832346&catid=1
I made this in the small in a DO, here is thread:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=938673&catid=1#
However for this bread i used this recipie:
http://www.globalgourmet.com/food/cookbook/2009/artisan-bread/boule.html#axzz0wxmfy8wB
Both were really good, i think i liked MG's recipie better as i liked the "crumb" better... But both were fantastic. HTH. Can't go wrong with either. -
Great looking food Jimmy
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Looks very good and tasty. What is the purpose of the potatoes on the bricks?Dave San Jose, CA The Duke of Loney
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Looks terrific! :woohoo: I love bread baked in the Dutch oven.
I wanna say...That's a good idea to use a firebrick for a baking stone. It's like a small pizza stone for indirect cooking. Going to investigate this technique, I got the bricks.
Thanks for sharing. -
Did you do the "Baking with steam" in the egg?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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No,
My setup was a DO in the oven for this cook. Put DO in the oven while it was coming up to temp. Temp was 450*. Once the oven was up to temp i think i let it go for about another 10 mins preheating. Then took out DO and dropped dough right in. Covered, and baked for 20 - 25 mins i think. Some will say uncover for 10, but i liked the way the dough's crust was w/out going uncovered...
FYI, the dough for this recipie was a pretty sticky/wet mix. The mountain griller dough wasn't a wet dough, easier to shape and work with. Another similar recipe/method is bittman bread. This is very close to this artisan bread recipe.. check out this video. The bread that i just did is very similar..
http://www.youtube.com/watch?v=13Ah9ES2yTU -
Dave,
i find the brick keeps the potatoe skins from burning. It cooks them more like in an oven, but the skins are a tad crisper and you get the smoke flavor of the egg. A little EVOO, kosher salt, and you got one damn fine potato. I cook them similar to being in an oven, 350-400 for about on hour, or about 205*-210* ish. I have done them direct/raised but i find this works the best. HTH. For people that don't like cripsy skins wrap it in foil. -
Thanks Clay Q.
Yeah, the firebricks work great. I don't have any pics but i took 1 split, and cut 3 bricks about 3" wide. (one split is approx 9"). This allows me to put 3 3" splits on top of the firering with the grid on top, so the grid is at felt line for raised cooking. I also have 2 metal bands that allow me to put the firebricks under the grid for indirect cooking... -
thechief96 wrote:Looks very good and tasty. What is the purpose of the potatoes on the bricks?
That is a way to egg indirect and direct at the same time my Harley riding friend.
Shown in the pic is a split fire brick doing the deed for the chef but you could use a busted Pampered Chef stone like I have or any other stone or brick. It works great when you are grilling at high temps and want a baked potato while doing so.
I would start my potato first then when the spud is about 210 degrees I would begin my sear. :P Tim -
Stuff looks great Jimmy! Are you going to or cooking in the PA Fest this year?
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