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Rplatt2
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

NDG

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  • Acn
    Acn NDG

    I didn't want to throw a different recipe in Craig's thread, but my favorite shrimp and grits are from Ruhlman's 20 - Butter Poached Shrimp and Grits.  The recipe is online here:

    http://www.splendidtable.org/recipes/butter-poached-shrimp-grits

    Grits can be really bland, we usually use water (4 cups liquid to 1 cup grits) and when we start the water add 4-5 smashed garlic cloves and then fish them out before adding the grits.  Then once they're tender we add around 1 cup of cheese (usually sharp cheddar, but we've done mascarpone and goat cheese too), a couple pats of butter, and salt and pepper.

    ·
    November 2014
    • NDG
      NDG
      wow this is great . . . ACN YOU ROCK! I love Ruhlman . . . hate to say it but he is an Ohio Boy like me - suprised he is your go-to Grit Guy!

      Sometime this winter you will see my post using this recipe - thanks so much!
  • erniemcclain
    Hey, congrats for tying on the march madness BGE pool.  So you use a sparty logo and are from columbus?  Either a traitor buckeye or a transplant?  Even though i live in extreme western nebraska, i grew up in muskegon,  lived in jackson for 20 years and kalamazoo for 3.
    ·
    April 2014
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  • breadman
    I have 7 Shun knives and although they're somewhat pricey, you can get 20% by using your Bed Bath and Beyond coupons. You really only need 3 basic knives anyway. They are weighted just right and have an incredibly sharp edge.
    ·
    June 2012
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    June 2012