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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

jfm0830 ·

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  • Smoked Meatoaf

    Very nicely done indeed! One thing you did but didn't mention, was make two. Always make double what you think you'll need because this is so good people won't stop eating. The first time I made it I got up the next day and found my wife having it for breakfast it is that good. Yours looks so good I came close to licking the screen of my iPad!!
  • Two Recent Stir Frys - Lots o Pix

    Thanks guys for looking and commenting. 

    @fence0407 You are most welcome!! I am just returning  the favor,  cause this board was invaluable to me when I began my journey down the path of stir-frying. Good luck with your first stir-fry!!
  • Two Recent Stir Frys - Lots o Pix

    Yesterday I was taking part in a thread regarding stir frying and it reminded me of this recent two item stir fry. The recipes were Wok Seared Vegetables from Grace Young's Stir Frying to the Sky's Edge and Crispy Chili Beef from The Food & Cooking of West China & Sichuan. The veggie dish was like a course on how to deal with ingredients of different sizes, hardness & consistency. The large asparagus were cut to  uniform length and blanched. The hard carrots were cut to a uniform length and julienned. Similar with the celery. These items went on first when it came time to cook them. The mushrooms and tomatoes which were soft were cut to uniform sizes and went on at the very end. The beef dish was the first time I had ever deep fried in my wok and it was eye-opening how little peanut oil was required vs. deep frying in a Dutch oven. The meal was great except for one stupid human trick I pulled. The first thing I did was deep fry the beef because this required a lower temp of 300 for deep frying vs 600 degrees for the stir frying. The beef came out just the way it was supposed to. I brought the wok in to clean it before doing the veggies. After the veggies were done, I brought the wok in to clean it a second time before starting the beef dish. When I was getting ready to pull the wok from the heat I realized I had left the welder's gloves in the kitchen. I had to run in and grab them and the extra 30-45 seconds meant the beef was a little darker and crispier. Not the end of the world, it was still good, but after cooking it perfectly to start I was annoyed I messed up at the end. I now will be sure to look more my welders gloves prior to starting my stir-fry. Onto the pix:

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    The beef gets marinaded for 20 minutes in rice wine vinegar, salt and superfine sugar





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    The veggies are cut up and all the ingredients are gathered.





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    The asparagus are blanched.





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    Meanwhile 3 cups of peanut oil were heated to 300 degrees in the wok. A candy thermometer helped me keep track of the temps. The beef got fried in small batches. After it was drained on paper towels I held it in a 170 degree oven.





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    The ingredients for the veggie stir-fry are gathered on a 1/2 sheet pan and are arranged in the order I will use them.





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    The wok is freshly cleaned and has been heated to 600 degrees to start the veggie stir-fry. The shallots, ginger & garlic go on first...





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    The asparagus, carrots & mushroom caps went on next...





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    The tomatoes & additional seasonings went on last and were stir-fried for one last minute.





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    The ingredients for the Crispy Chili Beef are gathered.





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    The garlic was fried briefly...





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    The celery was added and fried briefly...





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    The beef, Sichuan chili bean paste and all the remaining ingredients went on last. The chili paste amount was 2 Tbsp. The hottest stir-fry I had made to this date used 1 Tbsp. To say this was a hot dish was an understatement!! Thank goodness I had some rice I served it with to help tone down the hotness.




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    This meal brought me nearly to tears. The Crispy Chili Beef was super hot. The veggies were excellent and this is high praise coming from me, because by nature I am not a veggie lover. All in all this was a fun day, I learned some new lessons and had a great meal for my trouble.

    For another fun/interesting (non-stir-fry) meal check out: Chicken with White Beer / Chain Restaurant Rolls / Grilled Corn Pudding

    Jim
  • Is your egg area covered?

    This is the solution I ended up doing shortly after I got my Egg this past August. A new 10x10 Ez-Up I'd bought in the Spring didn't last the summer. This is a 10x10 grill gazebo that I had built by the crew that was doing work on my house at the time. 

    As you can see I still cover my grills. If you look at my rain pix & Dyal's rain pix above, you can see with the open sides you do get some wet areas inside-particularly near the ground. This depends on the intensity of the rain and wind. For me I would not change a thing about my Grill Gazebo. I designed it and I want it open, but things do get wet. Another example is if it is foggy you will get a coating of the moisture that is in the air on the grills. So bottom line: I cover everything even though it is under my Grill Gazebo. The Grill Gazebo keeps me fairly dry in bad weather, the grills not quite so much. And where I live it gets below freezing 4 or 5 months of the year.

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  • Chicken with White Beer/Chain Restaurant Rolls/Grilled Corn Pudding

    Last Saturday for lunch I made an adapted version of the Farm-Fresh Chicken with White Beer recipe from the Big Green Egg Lifestyle magazine v04-14 which has been out around a month now. I know from prior experience that one BCC (which is at the heart of this recipe) is never enough. I have two Weber poultry stands for just this reason. I decided to see if I could get my two Weber stands to fit in a disposable foil pan which would in turn fit on the Egg. I found a pan that fit on the Egg and almost worked for the Weber stands. So I carefully reshaped the corners and the angle of the short side to allow the poultry stands to just fit.  I almost but not quite doubled up on the veggies called for, rounding down slightly. I used my other Egg to do up some rolls and a grilled corn pudding recipe.

    Dark & Soft Chain Restaurant Dinner Rolls:
    This recipe came from the King Arthur Flour website and made tasty soft dinner rolls not unlike those you get in Outback Steakhouse. One change I made, which affected the dark part, was to not use the Caramel Food Coloring and honey called for. I just don't like the idea of something in there just for physical appearance only as was the case for the food coloring. So I used molasses instead of the food coloring and honey. This was suggested in the comments section of the recipe. The recipe was very easy to make, but it does have a total of 2 rises which take up 3 hours time. So this was the first thing I made when I started my work in the Kitchen. 

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    The rolls went in the oven for  a 2 hour rise. The oven was off except for the oven light which I turned on to add a small amount of warmth to the unheated oven.




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    CHICKEN WITH WHITE BEER
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    The chicken was moist and juicy as BCC is but there were two minor hiccups. First I think I may have poured too much beer in the pan under the veggies. The chicken skin didn't brown as much as normal. I think there may have been a lot of moisture present which wasn't conducive to browning. The second was I had a doneness issue I didn't catch while the food was on the Egg. Several of the Leg/Thighs were sitting in contact with the bed of veggies. While the thickest part of all of the Leg/Thighs measured 160 and the Breast was 170 when measured with my Thermapen I noticed when I cut the legs and thighs off that the very bottom close to the veggies was still not done. I served only the Breasts and finished cooking the Legs/Thighs under the broiler. So next time I will make sure the bottom of the chicken is elevated above the veggie bed. 

    GRILLED CORN PUDDING:
    Dessert was from Chris Lilly's new book Fire and Smoke. I made it so it was coming off the second Egg when the chicken was served. This way it was still hot when we ate it. This was a "low calorie / low fat" Southern recipe. As you will see in the picture, it used a sinful amount of butter, heavy cream, eggs, sugar and brown sugar. It made a pudding that was more like a custard. It was yummy!! It was sweet from all the sugary ingredients and savory from the blackened corn. People were having seconds even though the first serving had them ready to explode.

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    First the butter is melted over low heat and then the heavy cream is added. The pan is pulled off of low heat.





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    The eggs are added next, followed by all of the dry ingredients except the corn and the brown sugar and cinnamon. The mix is now a medium thick batter.





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    Then the grilled corn is added in.





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    The pudding batter goes on the Egg for 30 minutes at 375.





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    At the midway point, once the batter has set, the brown sugar and cinnamon are mixed together and then are applied to the top of the pudding.





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    The pudding is done after 30 minutes and is just starting to pull away from the side of the baking dish.





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    This Grilled Corn Pudding was excellent. But I am thinking if you look up "decadent" in the dictionary there may be a picture of this recipe there.

    Jim