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Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
TUTTLE871
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- TUTTLE871
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2 28OZ Cans CentoTomato Puree 1 28OZ Can Cento Peeled Tomatos 1 Small Yellow onion diced 1 Shallot Diced 6-10 Garlic Cloves Handfull of Fresh Basil Chopped Handfull of Fresh Oregano Chopped Bay Leaf Pinch of salt pinch of sugar 1/4 cup E…
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Growing up in Wyoming we ate Trout quite a lot, There is no need to scale a Trout. If you ever come across eating a Brook Trout try it.
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Griffin said: Looks amazing. I'd love to try that salsa with some fish. Cool looking stove thingee. Its a Vogelzang, A hand me down from the Parents.
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I am a brussel sprout junkie, A friend of mine pickles them and I use the juice from them and make Brussel Sprout Martinis (Sounds Gross But is Awesome). And by the way that looks tasty, Where did you get the trout?
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Gasket Level, I used the AR.
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375 for about 4 Minutes per side.
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375 for about 4 Minutes per side.
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Pig shots are always a crowd favorite, make them for a party and it becomes a conversation piece.
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travisstrick said: Way to go. Blue fun should only be eaten raw btw. I needed a little crust on it. But when I did bite into it I think I heard it scream a little, Oh well its in my belly now and the wife even gave me a back scratch and said som…
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That looks pretty tasty, I almost went by Pecan Lodge on Friday, but got side tracked by getting the truck washed, and then Home Depot. Tried Torchys tacos instead, not that bad. I will be interested how the brisket turns out, I can't eat that for …
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DP Pineapple Head is my all time favorite DP. Always a sprinkle in my hand to get a tatse of the goodness and then on what veggies or fruit I like.
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The Table will make you a happy guy, one day I will do the outdoor kitchen.
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Thats a great Idea. I had just made a few gallons of sauce for Pies and such. That looks incredible. I have always wanted to make homemade pasta, I think now I will get me a pasta machine for my pink Kitchen Aid.
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I have eaten my through Lockhart and it is very tasty, But Pecan Lodge In Dallas is by far the best I have had. If you leave the suburbs ever lets go. Only open Thur-Sun.
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Griffin said: Dang! $5 a bag. I wish Elliots here in Plano charged that. I think they are closer to $9. I stocked up after Plano Eggfest when I had a bunch of buy one get one free coupons and thought I was getting a deal, but all that did was bri…
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Foghorn said: Might need to add a dash of "knife sharpening" and creepy long stares while trailing off into laughter. Glad I have boys. I think if I ever had girls I would do the cleaning the gun trick and then maybe show the boy my home mad…
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@Doc_Eggerton Are you the one who keeps buying all the Ammo at Walmart also?
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Love the special dipping sauce, reminds me of Judge Reinhold telling the secret sauce of All American Burger.
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TexanOfTheNorth said: I hope Mrs. Tuttle871 didn't notice that you posted a picture of one of her chipped dinner plates. :\"> The funny thin about that I did that right before I plated the food, Wife said we need new dishes now.
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SmokeyPitt said: Very nice! Do you check the IT of the chicken after the indirect cook...or do you just assume that it is safe after the SV portion? I did check the temp of the chicken and it was about 135, then threw it on till I h…
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yzzi said: Brain Fart on "LC".... Le Creuset..
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The Cen-Tex Smoker said: next time do a fast sear (not indirect).It's even better. Whn you go indirect, you are cooking the meat further instead of just getting a fast sear after letting the SV do it's work. you'll geIt's almost time to fire up t…
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The Cen-Tex Smoker said: next time do a fast sear (not indirect). I did go Direct, Sorry a typo. I was in food Never Ever Land when I wrote this.
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Eggcelsior said: How did you maintain and regulate temp? I've heard of people having to add ice and what not with your method. I Got a gas stove. The temp moved - and +1 through out the whole day. I was actually shocked it didnt budge. The LC…
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Store it in my Car Hold in the bags they come in, I got 3 different brands (Royal Oak, Central Market Version, and B&B) I change up each time for different cooks.
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Glad to see you are on here, also that looks amazing. I enjoy my Grid Lifter and Handle every day. Thank You Again.
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I was expecting Howdy Doody Time.
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Got the same one last year, I was just sitting outside cleaning the egg and admiring my AR and thinking how awesome it is. It will make cooking even more exciting.