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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

egret

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  • Re: Mixed reviews on the small

    $500 is too much for a small that was a floor model if that's all you get. You can do better than that at an eggfest. As far as the performance of the small, I've always had problems getting it up to temperature. There are some that don't and I've never been able to get a handle on exactly why that is. In my opinion, the draft door on the small is too small, i.e., it's the same draft door that's on the mini. The new mini-max has the same draft door so It's going to be interesting to hear what the results are performance-wise. 
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  • Re: Loin Lamb Chops - Advice?

    This is a killer recipe, even if I say so myself (start marinating them tonight) :

    Lamb Loin Chops

    8 (1-1/2 inch thick) loin Lamb Chops

    Marinade:

    3 T. fresh squeezed Lemon Juice
    2 T. Honey
    2 T. Red Wine Vinegar
    2 tsp. dried Oregano (crumbled)
    1 tsp. dried Rosemary (crumbled)
    1 tsp. minced Garlic
    1 tsp. coarse Salt
    10 T. Vegetable Oil
    2 T. Olive Oil

    Preparation directions:

    Mix all marinade ingredients in a small bowl. Trim chops of most of the fat and transfer them to a large ziplock bag. Pour marinade in bag, seal and refrigerate several hours, or overnight.

    Cooking instructions:

    Remove chops from marinade and pour marinade into a small saucepan. Reduce marinade over medium-high heat until there’s about 1/4-1/2 cup remaining.
    Meanwhile, stabilize egg at 400-450 degrees with a raised grid. Cook chops, turning once or twice until internal temperature is 125 degrees (rare).
    Place chops on a serving tray and pour on reduced marinade.
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  • Re: Pineapple Head is good on???

    I actually mix pineapple head with a hot pepper spice that I get locally and makes a great sweet/hot spice for chicken, pork or fish.

    I'll bet that is good........gonna look into that!!
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  • Re: Pineapple Head is good on???

    It's great on any of the orange veggies such as carrots, sweet potatoes, acorn squash, etc. Some have said it's good on ribs, too.......but, I've never tried that.
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  • Re: Chili Night this Week

    I don't know much about the Dutch oven. Will I need to cover it? Or leave the top off?
    Top off on the Dutch oven......try this one (throwdown winning recipe, by the way! :

    Cow Lickin’ Chili


    Ingredients :


    Olive Oil

    1 & 1/2 lbs. ground Chuck 

    1 lb. Italian Sausage

    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 Tbls. 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, dark Kidney, or Black Beans (drained)

    3 Tbls. Chili Powder

    1 Tbls. Ancho Chile Powder

    1 & 1/2 Tbls. ground Cumin

    2 oz. semi-sweet Chocolate

    1 tsp. ground Cinnamon 

    2 Bay Leaves

    1 tsp. dried Oregano

    3 Tbls. Dizzy Pig 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 


    Preparation:


    Preheat your Egg to 350° F. with inverted plate setter (legs up).

    Place dutch oven in the egg on the plate setter and add 2 Tbls. 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.

    Close lid and cook for about 30-45 minutes, stirring every few 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. Add remaining ingredients and cook, uncovered, for about 2 hours (add water as needed to prevent drying).

    Note : After the mixture starts to simmer, you can reduce the dome temperature to 300° F. Remove bay leaves, dried chiles, correct seasoning and serve.


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