Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 2 people
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

ShortRib

About

Username
ShortRib
Joined
-
Visits
0
Last Active
Roles
Member
Posts
180
  • Re: Ethnic Foods On The Big Green Egg

    DISH,[p]I get excited about grilling on the weekend too! [p]Here is the recipe. THere is a lot of prep work involved, but this might be as good as it gets....[p]Here it goes:[p]For the meat, use one med onion. Finely chopped
    2 pounds of ground lamb
    1 TBS of finely minced garlic
    1 TBS of dried Marjoram
    1 TBS of dried Rosemary
    2 tsp of salt
    1/2 tsp of black pepper[p]Process onion in a food processor. I add a little water to make it easier. Then wrap in a cheese cloth and strain all the liquid out. Add all the ingriediants and either put back in food processor or use a large bowl and whip the ingrediants till it is a "Pate" or paste. [p]Form into loaf and wrap in cellophane and let sit overnight. This allows it to firm up again.[p]The next day, remove the cellophane and wrap in foil. I stuck a stick in the middle to use as a handle when I slice it. But you can use whatever you want, if anything at all.[p]Cook till internal temp is 175. Take the foil off when it reaches 160-ish. THis will brown the outside of the meat.[p]For the Tzatziki sauce,[p]16 oz of plain yogurt
    1 med cucumber (peeled, seeded and finely chopped)
    pinch of salt
    4 cloves of garlic (finely minced)
    1 tablespoon of olive oil
    2 teaspoons of red wine vinegar
    5-6 mint leaves. finely minced[p]If you want your sauce thick, strain yogurt in cheesecloth by filling letting yogurt sit on top of cloth for two hours over a container to catch the drippings. [p]You will have to strain the excess water off the cucumber by placing in cheesecloth and squeezing the moisture out.[p]Combine everything in a bowl and let sit overnight.[p]I also marinate onions and tomatoes in vinegar and oil with some dried Oregano for flavor. [p]Serve with feta, tomatoes, onions on pita. Pitas are even better if you brush them with olive oil and toast them on a pan. [p]Enjoy!!![p][p]