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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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

RayS

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  • mad max beyond eggdome,[p]Sounds good. Can you share your recipe? RayS
  • Wazoo,[p]Here's a blend I use to blacken fish in a pan and chicken on the grill. I think its the paprika that causes the blakening effect. [p]2 tbs. paprika (I use sweet hungarian) 1/4 tsp. Salt 1/2 tsp. black pepper 1/2 to 1 tsp. cayenne [p]Mix …
  • Charcoal Mike,[p]Here is a recipe posted by Tandoori Guy some time ago. I tried it once using a tandoori sauce. I couldn't find any paste or powder anywhere local.[p]RayS[p] Tandoori Chicken Drumsticks[p]Ingredients[p]20 chicken drumsticks[p]Juice …
  • Chrispy Bob,[p]Looks good. I saved the recipe when you posted it, but haven't had a chance to try it yet. When did you apply the sauce.[p]RayS
  • PackerFan,[p]Here's another recipe that I've tried. I think I seen it on the Food Network. Enjoy.[p]RayS[p]Bananas Grilled In Their Peels With A Honey-Rum Glaze (Yield: 4 servings)[p]2 tablespoons dark rum 2 tablespoons honey 4 bananas, peel on, …
  • Steve-B,[p]That looks great. What type of cheese did you use? How did you do the zucchini and onions?[p]RayS
  • Ray ,[p]I tried using kiwi fruit a few times without any success. The first time I tried it on pork for about 1 ½ hrs and it did nothing to the meat. The second time I marinated a large chunk of cheap steak all day and it turned out really mushy. I…
    in Papaya juice Comment by RayS June 2004
  • Jethro,[p]Thanks, I will give it a try. I'm always on the look out for different tastes.[p]RayS
    in 1st. Dogs Comment by RayS June 2004
  • Judy Mayberry,[p]The package states 2 cups total. I guess I did't read the clone recipe before I posted it.[p]By the way the package stuff tasted just like the restaurant.[p]RayS
    in 1st. Dogs Comment by RayS June 2004
  • Judy Mayberry,[p] The package says to mix 1 cup of cold water to the mixture, mixing well, add 1 cup of boiling water, bring to a boil on med. heat, simmer for 3 minutes or until thickened. Use as a dip for chicken and fries. And if you are ever in…
    in 1st. Dogs Comment by RayS June 2004
  • Nature Boy,[p]Chalet sauce is a dipping sauce served at a restaurant here in Canada called Swiss Chalet. They sell the mix at the grocery store to make the sauce at home. Tomorrow I will be using the packaged stuff, but here is a clone recipe. [p] …
    in 1st. Dogs Comment by RayS June 2004
  • sprinter,[p]Thanks for the idea. I will be trying this weekend.[p]RayS
  • The Tandori Guy,[p]Thank you.[p]I've had Tandori chicken a few times at a East Indian restaurants and really injoyed it. I will give this recipe a try.[p]RayS
  • StumpBaby,[p]Oh no, please don’t hold me responsible. He-he-he : )[p]RayS
  • Poncho,[p]Pork ribs are my favorite with pork butt coming a close second. [p]RayS
  • Smokin Magic,[p]I did 4 racks yesterday. Dusted with Dizzy Dust the night before and wrapped in Saran Wrap. Cooked at 250 degree dome temp for 4 hours. Applied Canadian Club BBQ sauce during the last 20 minutes. They turned out great. They were ser…
    in Loin Back Ribs Comment by RayS May 2004
  • Borders,[p]My preference is with the brine. It draws flavor in to the meat. Just remember to allow the fish to dry after brining and before smoking, or else you will end up with a mushy piece of fish.[p]RayS[p]
  • The Naked Whiz,[p]Good advise. Even for someone like me who has had a BGE for a while.[p]Thanks RayS
  • GreenEggsHam,[p]I just did a boneless, skinless turkey breast tonight. I brined it over night in 1 quart of water with a ¼ cup of turbinado sugar and a ¼ cup of kosher salt. Before I put it on I rinced it good, patted dry, light coating of olive oil…
  • Smokey Bob,[p]Thanks for the recipe. I like trying different flavours on chicken.[p]RayS
  • Bill-the-Grill,[p]I've never tried this deviled egg recipe, but have smoked eggs using this method. The out come is like any other food that has been smoked. The eggs will take on the flavour of the wood smoke that you use. Give it a try. The worst …
  • noletrain,[p]That is from the posted recipe from some time ago.[p]Here is the recipe. I think it was posted by Chuck.[p]I boil and peel two dozen eggs, roll three in rub, place them all on an inverted plate setter covered in foil and smoke them at …
  • noletrain,[p]200 degrees for 90 min. Rince after smoking.[p]RayS
  • Nature Boy,[p]I have a few calzone recipes, but this is the only one that is none italian style. It might give you a place to start.[p]Enjoy, RayS[p]THAI CHICKEN AND ZUCCHINI CALZONE[p]1 pound dark chicken meat, sliced into strips 2 red onions, sl…
  • Borders,[p]Thanks for the info. That was the first time I tried to post a link.[p]Ray
  • ShortRib,[p]Spatchcock chicken would be my choice. Lots of room for forgiveness. [p]Follow the link to Naked Whiz’s web site. Checkout the chicken recipes section.[p]Good Luck. Let us know what you decided on and how you made out.[p]RayS[p]
  • Chef Wil,[p]Thanks for the idea. I'm always looking for side dish ideas to use along egg'd meals.[p]Ray
    in Carrots Comment by RayS March 2004
  • Tanya,[p]I like Dizzy Dust on my ribs.[p]Ray
  • Borders,[p]I like hickory for pork and mesquite for beef.[p]RayS
  • toronto james,[p]What paper was the article in?[p]RayS
    in WHOLE FISH Comment by RayS January 2004