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

We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

Fidel

About

Username
Fidel
Joined
-
Visits
79
Last Active
Roles
Member
Points
3
Posts
10,168
  • Re: Made in the USA?

    Who cares where they parts are made or where the final assembly takes place? In the grand scheme of things does it really matter?

    "Made in the U.S.A." stopped being a meaningful phrase many moons ago.

    Look at your car, your television, your computer, your cellphone, etc., etc., etc. How many are made in the USA? So why would the country of manufacture matter on a BBQ device?
    ·
  • Re: Trouble with Guru Adaptor Door on the Large Egg

    Why not just slide the screen out when you're using the guru adapter, then put the screen back in when you're not? No reason for the screen to remain in there when using the guru.

    It should just easily slide out to the right, then you can just thread it back into the grooves when you need it.
    ·
  • Honey Lemon Shrimp

    Ingredients1.5 pounds 16-20 ct. raw shrimp
    3 Tbsp Honey
    3 Tbsp Lemon Juice
    1 Tbsp Dijon Mustard
    2 cloves garlic, minced
    1 tsp kosher salt
    a few grinds black pepper
    2 tsp Dizzy Pig Shakin' The Trees or other favorite rubInstructionsPeel and de-vein the shrimp and blot dry.

    Whisk together all remaining ingredients. Marinate the shrimp in 2/3 of the marinade for about 30 minutes while the BGE comes up to 350*. Reserve about 1/3 of the marinade for brushing the shrimp as they finish.

    Grill the shrimp direct at 350-375* on raised grid (skewers optional). Lightly dust with additional Shakin' The Trees or other rub on each side as they cook if desired.

    Cook approximately 3-4 minutes per side or until they curl up. The honey will caramelize a little and give a nice sweet crunch that is offset by the tang of the lemon juice and dijon mustard.

    As the shrimp finish, brush or drizzle them with the reserved marinade mixture.NotesNumber of Servings: 2-3Time to Prepare: 20 minutes
    ·
  • Jalapeno Creamed Corn

    Ingredients6 ears fresh white or yellow sweet corn
    2 jalapenos
    1/3 c heavy cream
    2 Tbsp butter
    Slat and pepper to tasteInstructionsFire roast the jalapenos until the skins are charred. Enclose in a paper bag for 30 minutes, then peel off the skin. Cut the corn from the ears. Dice the fire roasted jalapenos and mix with the corn.

    Add butter to a heavy cast iron pan direct on the BGE at 350*. Cook the corn and jalapenos in the butter for a few minutes, then add the cream and cook until corn is tender and cream is reduced. Salt and pepper to taste.NotesThis was inspired by a side dish at Kevin Rathbun Steak in Atlanta.Number of Servings: 3-4Time to Prepare:
    ·
  • Pizza Dough, Mellow Mushroom

    Ingredients1/2 c spring water at 105-110 deg F1 tsp fast acting yeast1-1/4 tsp molasses 1 tsp salt1-1/2 tsp olive oil3/4 c cold spring water3-1/2 to 3-3/4 c high gluten flour like King Arthur Sir LancelotOptional: dried basil, oregano, parmesan cheese, garlic powderInstructionsAdd the yeast to the hot water, mix thoroughly until yeast is dissolved, then add the molasses and stir again to dissolve the molasses. Allow to bloom for a few minutes. You don't want a full bloom, but allow the beginning bubbles to appear. Add the cold water to bring the temperature down to slow the fermentation process. Spring water is important for proper mineral content, taste, and lack of chlorine. Chlorine is a natural enemy of the yeast and is purported to inhibit the proper rise. Put all the liquid into a mixer bowl. Add the salt and olive oil and using the beater attachment stir to combine. Slowly begin adding flour a tablespoon or two at a time with the beater paddle spinning. The idea is to make something resembling a thick batter and beat for a few minutes. The idea is to fully combine and distribute all the ingredients. Begin adding flour again, slowly, until the batter comes together into a dough ball. Switch to a dough hook and continue adding flour, little by little, until the dough ball is the proper consistency. Knead for 4-5 minutes, turning the dough over at least once during the kneading. Form into two balls of equal sizes. Roll the balls tightly and place seam down on oiled cookie sheet. Lightly spray the balls with cooking spray, cover, and place in the fridge for at least 12 hours. Longer is better. Once the dough balls have doubled in size they are ready to go. You can expedite this by allowing to rise at room temperature after the 12 hour rest in the fridge. Form your pie and top as desired. Bake at 550* on a well pre-heated pizza stone for 10-12 minutes or until browned and crispy.NotesOptional: At the end of the kneading process you can add garlic powder, dried basil, oregano, parmesan cheese, or any other herbs or aromatics you want to enhance the flavor of the dough.

    If you want a more yeasty flavor then allow the yeast to bloom more fully before you incorporate the remaining ingredients. If you prefer a softer crust increase the amount of oil in the dough and reduce the water (or increase the flour) to compensate.Number of Servings: 3-4Time to Prepare: 30 Minutes
    ·