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Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

toothpick ·

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  • Cheyenne Burger

    Here's a turkey burger we tried on Sunday that was a big hit in our house. The recipe came from Steven Raichlen's Planet Barbecue!

    It's Bobby Flay's Cheyenne burger; a turkey burger with BBQ sauce, cheddar, bacon, pickle chips and homemade onion rings. Yum!
  • Trying to help a newbie

    BINGO! We have a winner. Thanks so much! I'm bookmarking it now.
  • Carolina style, white bbq sauce

    I've done it before and really enjoyed it. (Details here: http://www.grillknuckles.com/search/label/Alabama white BBQ sauce)

    But as somebody who has lived nearly my whole life in NC, let me tell you that I'm not familiar with a Carolina white sauce. I think it's the Alabama stuff you're thinking of.

    It's awesome though. Let us know if you try it.
  • Thunder Thighs

    (cut & pasted from my blog...sorry, I don't know why all the space before the text shows up!)
    image

    Thunder Thighs. I was pretty much sold when I saw the name of this recipe. I mean, weren't you? It was the first thing I'd tried from Smoke &; Spicewhich my folks had given me recently.

    It involved making up a paste of the following, smearing it on the chicken thighs and letting it sit overnight in the fridge.

    Thunder Paste:
    1 small onion, chunked
    1/3 cup orange juice
    2 tablespoons peanut butter
    1 tablespoon peanut oil
    2 teaspoons ground anise
    1 teaspoon curry powder
    1 teaspoon coarse salt
    1 teaspoon packed brown sugar
    1/2 teaspoon cinnamon

    There was an optional mop sauce, which I opted not to use.

    I was excited to try a new thighs recipe, because I am such a big fan of Papa's BBQ Chicken Thighs.

    image
    So I set up my Big Green Egg for indirect cooking (using my plate setter) at 250f and let these guys go for about 2 hours


    image


    The results?

    Well.

    They were good. I mean fine. I guess.

    Something about the paste that sounded so delicious on paper and even smelled really interesting coming out of the Cuisinart, just didn't really result in anything all that life-changing for me. Furthermore, I couldn't figure out how one should photograph a thigh. They're not the sort of food that has the same visual cache as other stuff I've made. So see if any of the photos below do it for you. I wasn't all that excited about the recipe or the photos.

    Some stuff works. Some stuff doesn't I reckon. There's always next weekend, right? Thanks for reading.

    imageimage
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  • BBQ Chicken with White Sauce


    Using Big Bob Gibson's BBQ Cook Book I tried "Bar-B-Q Chicken with White Sauce" this weekend. It was my first exposure to mayonnaise-based sauce. I was a skeptic of the white sauce, but I have to say it was VERY tasty! 

    Did a spatchcocked chicken for 2 hours at 350f indirect, quartered it and dipped it in the sauce.

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