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April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

egret

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  • GA Mt. Eggfest 2015 Registration......

    ........opens one millisecond past midnight Dec. 31st, 2014 (that's one millisecond into 2015!!). This year the cooks sold out in 10 hours! Here's the link to the Registration page: http://www.eventbrite.com/e/ga-mountain-eggfest-2015-tickets-14384399125
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  • Re: Maple Bourbon Ham = Great

    Looking good........I'm doing one next Friday!  :)
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  • Cow Lickin Chilli

    IngredientsOlive Oil 1 1/2 lbs. 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 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 or Dark Kidney Beans (drained) 3 Tbls. Chili Powder 1 Tbls. Ancho Chile Powder 1 1/2 Tbls. ground Cumin 1 tsp. Cocoa Powder 1 tsp. ground Cinnamon 2 Bay Leaves 1 tsp. Tabasco Sauce 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  InstructionsPreheat your Egg to 350° F. with inverted plate setter (legs up). 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. 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. 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 300-325 degrees F. Remove bay leaves and dried chiles, correct seasoning and serve. NotesNumber of Servings: Time to Prepare:
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  • Re: Biggest Eggfest anywhere?

    You already know about the GA Mt. Eggfest, Patty.........but, this year we had 120 cooks and about 1800 people in total attendance.
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  • Re: Chili

    Mark0525 said:
    I want to try and make chili on the egg.  I would think it would have a nice smoky flavor.  Does anyone have a nice hearty recipe?
    Thanks, Mark
    I really like egret's Cowlickin' Chili, but, I'm a little prejudiced!!?  :))
    Here's the current recipe:

    Ingredients :
    Olive Oil 1.5 - 2 lbs. 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) 1 can (29 oz.) Hominy (drained) - optional 3 Tbs. Chili Powder 1 Tbs. Ancho Chile Powder 1.5 Tbs. ground Cumin 2 (1 oz.) squares Baker's Semi-Sweet Chocolate  1 tsp. ground Cinnamon  2 Bay Leaves 1 tsp. dried Oregano 3 Tbs. DP 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° with inverted plate setter (legs up). Add 2 or 3 fist-sized chunks of wood to coals. 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). Close lid and cook until all the meat is browned, 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 or more hours (add water as needed to prevent drying). 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.
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