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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dover_Gal ·

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  • That's like our family's recipe. Some of the relatives are vegan and we make "FREE RANGE TOFURKEY" (my late husband's joke--he was so funny.) The recipe is much like this one.  Don't over bake it, is my advice. Tofu can get very dry and crumbly. It'…
  • I think balsamic added to apples for pie would be brilliant; most apples are not tangy enough for me. I would do an experiment if I were being overly concerned: about 2 Tbs per pie would be my guess but you could make up filling as a trial and see i…
  • The Eastern or Virginia slaw is a vinegar slaw (my mom's is like that)  I like the classic creamy, West Virginia slaw and I have a recipe that is surprisingly good because it's ridiculously simple: Bag of Shredded Cabbage Cole Slaw Mix  (I shred my …
  • GeauxTigas, Thanks for the link. I pretty much stick to the Prudhomme variation with my own changes: I have a friend who can get alligator andouille, but typically I use kielbasa (don't yell! I am in Delaware, not Looosiana.) I do use butter and o…
  • Michael B, My grilling better half is off in Florida on vacation and he seems to heat up our small to 500 at least, pop on the grill and go from there. It's similar to the broiler in the kitchen; you can't grill until the heat can sear the outside …
  • fiver29, I like Jambalaya, not too spicy, served with creole tomato sauce for parties. It can be mostly set up in advance, and you can ADD the shrimps as the guests arrive, keeping them from overcooking. You can stir in Egged shrimps, instead of co…
  • Troy Corrigan, 1. 8500 feet, incomplete burn due to lower oxygen in atmosphere? That's pretty high altitude, where you are. Since we are grilling in a closed unit, perhaps you need more draft? Guessing here. I do know (former chemist type) that in…
  • aaind , We only have a small (in retrospect, I would have preferred a large.) But my guy leaves off the top and makes very delicate adjustments to the bottom damper--it is almost closed sometimes and he says an 1/8 of an inch makes a huge differenc…
  • Cornfed, We'll be going. We are fairly near Waldorf and I have a buddy from work near their (his office is outside Waldorf and I haven't seen him in 2 years.) [p]Maybe we will cook but probably not! Have to go punch up the husband and get him froth…
  • BobS, I've had Canadian goose, and it's even tougher than commercial goose. Bear this in mind. I linked to a recipe I think would adapt well. The goose is cooked in a closed pan to conserve moisture. We noticed that plucking the goose well is an is…
  • gdenby, muffin pans work fine. the secret is the hot fat in the bottom. We did Yorkshire pudding which is just the same batter (2 eggs, 1 cup milk, 1 cup flour, some salt) at 450 10 min then 350 20 min.
  • Bad Influence,[p]If it is a haunch see the link. If it is the saddle, here is a recipe that is very typical but very good. Red cabbage or any cabbage goes great with venison, just as brussels sprouts go good with heavy pork.[p]1.5 lb Saddle of Veni…
  • Smokin Tiger, Thanks for reminding me, now I have to go Monday to find a fresh hr. root. We're doing prime rib and I must have horseradish.[p]In Austria, we usually had beef served with a blob of grill marrow on top and fresh coarsely grated horser…
  • Jeffersonian, Prime Rib, maybe a la Mad Max. Def. prime rib; we bought it at the butcher today.
  • Memphis, Country ham is a thing unto itself, like Prosciutto. Following is instructions for Va ham, which we have around here. It's often served on biscuits, or with a flavorful gravy but it's very salty and not soft and moist. [p]How Should Cured …
  • Sundwon, We didn't have a hotel until this year; now, Middletown has a Hampton Inn which is about a mile from the site. Very convenient. There is an old-fashioned 50's style motel for the more adventurous, several B&B's nearby and a few more ho…
  • wingman, Don't people do skewered shrimps around here?[p]
  • gdenby, Most roast goose in Germany is done in quarters (Gänsekeulen) mostly the leg and thigh. They moist cook it. I think it could be done on the Egg as indirect. Whole birds are roasted. They may be less fatty than ours? [p]Whole goose is served…
  • AZRP, Nope, but it worth getting one--they are only about $40 and they work like a charm. My mom and I have used these for years and years.
  • Bajatom, Despite what AZRP says, I also have a Krups, this one at the link below, and cleaning it is a breeze.[p]1. You unscrew the blade with a quarter. Save the screw in a nice safe place. 2. Carefully wash blade, very sharp. 3. Remove the hous…
  • ijd, Chicken thighs have a lot of fat, they can therefore be done direct but take watching as they get done rather quickly. We butterfly ours. Think of them like boneless, thin-ish pork chops. They taste very nice grilled.
  • Spring Chicken, do you raise your own birds? I'd love to do that (used to have a flock of our pastor's in my backyard in NH but in suburban Delaware, it's not allowed and you have to register backyard flocks now.)[p]Someday, though, I aspire to hav…
  • Broc, just across the Muddy Mo from Omaha, Eastward in Eden,[p]We use Royal Oak. Or Bge. This was royal oak, and it's very cold and windy. So I assume it was the wind and the fact the Small only holds so much. If I had to do it again, I'd buy the la…
  • AZRP, Chanterelles are called steinpilz if I remember correctly, in German. Our local little "kneipe" or cafe had a chef who loved these and used to have a mushroom week when they were at their peak. They are wonderful.
  • Little Steven, Aw, com'on! That's creative![p]
  • Rascal, As much as I like meat, I have to say the texture is more pleasing in this version. You can, as you point out, put meatballs and sausage on the side. Confirmed ANTI-vegetarian activists can mix these in to make the dish religiously proper.
  • hayhonker, We like brussels sprouts (which were the ONLY vegetable I used to hate) if they are not overgrown, roasted after tossing in oil. In the Egg, they are divine.[p]My sister has a recipe for hashed brussels sprouts and they are equally delic…
  • esbaird, Naan is baked on the side of a tandoori, stuck to the side and the tandoor usually has no meat grease buildup. I think you could bake them on pizza stones, preheated, however.
  • Tiger Tony, Living with a 100pct Sicilian, I hear you. I haven't a drop of Italian in me, but my mom's lasagna was certified 'authentic' by friends from Rome.[p]This is a vegetarian version, not by conviction, just it's a non-meat type.[p]1 lb lasa…
  • BadgerSmoke, We simply dusted some very fresh ones with DP rub (you can pick one you like, Shakin the Tree is good) and grilled. They were fantastic. Adding bacon and skewering them while you do this is a fine idea, too