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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

BBQFlowerBasket ·

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  • Grilled Coconut Potatoes

    Guaranteed to blow people away!

    Ingredients

    15-20 SMALL red potatoes, quartered
    1/2 sweet onion
    Salt and Pepper
    ~1/4 cup Coconut oil (One big scoop)
    (Next time I think I'd add some shaved fresh coconut as well but didn't in the pics here)

    Preheat egg to 400
    Combined all ingredients and wrap heavily in foil. I use a couple layers.

    Set foil packet in middle of Egg for about 30 - 40 minutes

    Remove from egg.

    Insert grill basket into egg and pre-heat a couple minutes.

    Empty contents of foil packet into grill basket.

    Cook for about 15-20 more minutes.

    In general I really like this technique for potatoes.  If you use a grill basket the whole time they get way too burnt and dried out by the time they are done.

    Doing this two step cooking process keeps them nice and moist and then the final basket cook gives them that beautiful char and a little crunch.

    Enjoy!!

    Here is a link to the Sweet and Sour Shrimp also shown in the pics:








  • Spicy Honey Asparagus


    I bunch asparagus
    Honey
    Spoonful of Butter
    Spicy BBQ seasoning
    Salt and Pepper

    This is a super easy but delicious quick side.  

    Wash aspargus and trim ends
    Lay in foil
    Drizzle with honey
    Add butter
    Sprinkle with salt, pepper and some kind of chili powder or other spicy seasoning.  I use Pepper Plant 7 pepper seasoning here.

    Wrap tightly in foil

    Cook for 15-20 min.

    This is pretty forgiving so you can adjust based on what ever temp you are running the egg at for your main dish.

    The sweet and spicy goes really good together.

    Enjoy!!



  • Sweet and Sour Shrimp

    My first post!
    This was sooo good. Going to make it again tonight. 

    Sauce/Marinade
    1/4 cup Soy Sauce
    1/4 cup Apple Cider vinegar
    1/3 - 1/2 cup pineaplle juice (from can)
    Salt & pepper to taste
    Tables Spoon of your favorite chili powder/rub etc
    2 Table Spoon brown sugar
    Table Spoon of oil (Coconut or olive)

    Veggies
    1 sweet onion 
    2-3 peppers (I like to mix red green orange etc.)
    Can of chunk pineapple (drained, reserve juice)
    10 - 15 whole garlic cloves (optional)

    1-2 lbs of raw, peeled shrimp

    Instructions

    Preheat egg to about 400


    Peel and de-vein shrimp, set aside (in fridge)
    Strain pineapple keep juice
    Mix all marinade ingredients together
    Chop veggies to about 1 in squares
    Add a small amount of marinade to shrimp
    Add remaining marinade to veggies

    I like to do marinades (especially of vegetables) in gallon plastic bags.  Makes it really easy to coat everything and reserve marinade later for basting.

    When ready to cook if you are using a bag tear the corner and drain marinade into a bowl to use for basting during cooking.

    Put a grill basket onto the egg and let it pre-heat for a couple minutes.

    Add the veggies into the basket.

    Cook, stirring and basting occasionally (every 5 minutes or so) for about 20-30 minutes until veggies are starting to cook somewhat done.

    Add shrimp to basket. Shrimp doesn't need to cook that long.  MAybe ~8-10 minutes.

    Remove when shrimp is cooked through.

    Eat and enjoy!!!

    Here's a link to the Coconut Potatoes shown in the lics:

    Hope you enjoy this!