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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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

CPARKTX

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  • Re: Padron Pepper and Prosciutto Tapas

    @caliking - nope. Mixed EVOO with peppers and pretty heavy sprinkling of Hawaiian black salt, cooked in my wok until blistered, then threw in chopped prosciutto for maybe 45 seconds. Very easy. 
  • Re: Shrimp,squash & zukes,Oh My!!

    Wow that looks great. 
  • Chicken Satay, Cucumber Salad, Peanut Sauce, Jasmine Rice

    Back in town and wanted a quick healthy meal, so threw together Thai tonight. Cooked he chicken raised direct. 



  • Re: Carson Rotisserie for Brazillian Style Egging !

    I have not seen one of those, but love Brazilian. I've done a number of Brazilian style meets on the Egg, usually skewered (with good Brazilian skewers that I got from a festival), with a small load of lump that is really hot, no grid, and skewers spanning the Egg, lid closed. The lid won't close100% but no big deal. I just manually rotate the skewers. 
  • Five Pizzas

    I did a full batch of the overnight pizza dough from Flour Water Salt Yeast, and this afternoon did five pizzas, by far the most I have attempted. The dough and crusts were fantastic, way better than store bought, very light and gassy. 

    First up, traditional Margherita:


    Then, The Rocket...EVOO, garlic, prosciutto and arugula. My favorite, ended up doing two of these:



    Then pepperoni with homemade sauce:


    Also did a half cheese half plain for the kids but got too busy to get photos. 

    Overall the the dough was probably my best yet but rushed and didn't let the stone heat up long enough.