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egret

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  • Thank You GA Mt. Eggfest Cooks........

    Many thanks to the 110 cooks that came to the Georgia Mountain Eggfest and gave it their all! There was just shy of 2100 lucky tasters that came and sampled all those wonderful creations. You guys and gals really rock and no one left without getting more than their fill. You are the real stars of this show and we're very proud to host each and every one of you. That's asking a lot to feed that many hungry patrons, but, you never fail to impress! With almost a 20:1 taster to cook ratio facing you, you pulled it off without a hitch. My heartfelt thanks to you amazing eggheads for all you do for the GA Mt. Eggfest.........from your loyal friend, fellow egghead and humble servant........John (egret) Hall
  • Cow Lickin' Chili (Large Post)

    I cooked this at a couple of the fests last year and was asked to post the procedure, so here 'tis :[p]Cow Lickin’ Chile[p]Ingredients :[p]Olive Oil
    1.5 lb. ground Chuck
    1 lb. Italian Sausage (casing removed)
    2 cups Onion (chopped)
    1 Green Bell Pepper (seeded and chopped)
    2 Jalapeno Chiles (seeded and chopped fine)
    1-2 Serrano Chiles (seeded amd chopped fine)
    1 Tbs. Garlic (minced)
    1 (28 oz.) can Diced Tomatoes and liquid
    1 (15 oz.) can Diced Tomatoes and liquid
    1 can Rotel
    2 cans (15 oz. each) Pinto or Dark Kidney Beans (drained)
    3 Tbs. Chili Powder
    1 Tbs. Ancho Chile Powder
    1.5 Tbs. ground Cumin
    1 tsp. Cocoa Powder
    1 tsp. ground Cinnamon
    2 Bay Leaves
    1 tsp. Tabasco Sauce
    1 tsp. dried Oregano
    3 Tbs. Dizzy Pig's Cow Lick Steak Rub
    2 cups Beef Broth
    1 cup Dry Red Wine
    2-3 dried Chili Peppers (chipotle, ancho, etc.) to float on top
    Salt and fresh ground Pepper to taste
    Wood Chunks


    Ingredients.jpg[p]Preparation:[p]Preheat your Egg to 350° with inverted plate setter (legs up).


    Setup.jpg[p]Place dutch oven in the egg on the plate setter and add 2 Tbs. olive oil.
    Add the ground chuck and sausage (break up into smaller pieces with a wooden spoon).
    Add 2 or 3 fist-sized chunks of wood to coals.


    Meat.jpg[p]Close lid and cook for about 1 hour, stirring every 10-15 minutes.
    Remove dutch oven from egg, remove meat and drain on paper towels.
    Wipe dutch oven dry with paper towels.
    Return dutch oven to egg, add more olive oil and saute´ onions, green pepper, jalapenos, and serrano(s) until limp. Add garlic and continue cooking for 2-3 minutes.


    Veggies.jpg[p]Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).


    AllIngredients.jpg[p]Note : After the mixture starts to simmer, you can reduce the dome temperature to 300-325 degrees.
    Remove bay leaves, dried chiles, correct seasoning and serve.


    TimetoEat.jpg

  • Maple-Bourbon Ham

    IngredientsMaple-Bourbon Paste (recipe follows) 10-12 # cooked, ready to eat Ham (bone-in Butt or Shank section) 1/2-1 cup Maple Syrup Cherry and Apple Chunks
    Maple-Bourbon Paste 2 Tbls. pure Maple Syrup 2 Tbls. freshly ground Black Pepper 2 Tbls. Dijon or Honey-Dijon Mustard 1 Tbls. Bourbon 1 Tbls. Vegetable Oil 1 Tbls. Paprika 1 Tbls. Onion Powder 2 tsp. coarse Salt, either kosher or sea salt InstructionsThe day before smoking, place ham in a pan flat side down. Inject in multiple locations with maple syrup (use more than 1 cup if it will take it). Smear the Maple-Bourbon Paste all over the exposed surfaces (except flat side). Cover loosely with plastic wrap and put in refrigerator until ready to smoke (You can remove ham from refrigerator up to one hour before cooking).
    Stabilize egg at 250° F. with plate setter (legs up) regular grid with raised grid attached. Put 3 or 4 good size chunks of wood on coals, then place ham on raised grid.
    Cook until internal temperature reaches 140° F. (this should take about 5 hours).NotesIf cooking a large ham, or, two or more butts or shanks you can omit the raised grid if you're experiencing a "fit" problem and just cook on the regular grid.Number of Servings: Time to Prepare:
  • Re: Longtime Egger promoted to starting QB next week....

    Wow.......thank goodness! I thought you might have been referring to Evans!!  :))
  • Re: Missing Rubber Tip On Nest

    Looks like the movers lost one of my rubber tips on the nest.  Does anyone know where I can get one? Are the really needed?
    Throw the other three away! They are totally useless and will melt at high temps. and stick to the surface of the egg.
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