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  • Two Egg Breakfasts - Pt. 1 - Breakfast Pudding

    Life has not left me much time to get out to my Eggs, but I take my opportunities when they come. I haven't been able to do my usual family dinner for my parents, but I have been able to do some mid-morning brunches. This is the first of two such meals I will post. Both are from Fred Thompson's The Kamado Grill Cookbook. This recipe is called Breakfast Pudding and the other one I will post is called Pancetta Frittata. Onto the Breakfast Pudding pictures. 

    Step 1 was to make some some buttermilk biscuits. I was short on time so I didn't make my own, I used some store-bought biscuits.

    The rest of the ingredients were: 6 Eggs beaten, a blend of Gruyere and cheddar cheese shredded, heavy cream, all-purpose flour and some breakfast sausage links with the casing removed. I used maple flavored sausages.

    The sausage is browned in a sauté pan.

    The all-purpose flour was added to the sausage and mixed together.

     After the flour was mixed in, the sausage was browned for one last minute.

    The heavy cream was added in slowly and the mixture was heated until the cream thickened and formed a gravy.

    The buttermilk biscuits were placed in a 9"x13" baking dish.

    The sauste and gravy mixture was poured over the buttermilk biscuits.

    The eggs were poured over the biscuits and gravy.

    Some more crumbled buttermilk biscuit were added next.

    The last step was to add the shredded Gruyere and cheddar cheese.

    I set my baking Egg up for indirect grilling using the Adjustable Rig with the oval pizza stone. I had the s/s grill grid at the top (Level 6) which raised it up into the dome.

    After 25 minutes the dish was done.

    The breakfast pudding was really delicious. I served it with some more buttermilk biscuits as well as some maple syrup on the side. The maple flavored sausage was perfect for this dish. This dish is relatively quick and easy to make and I plan to make it fairly often.

    See also Pancetta Frittata the second breakfast entry I made a week later.

  • Re: Now That's Italian! Pork Braciole and Chewy Italian Rolls

    Thanks for looking and commenting guys. @johnkitchens be careful what you wish for I put up post for Hawaiian BBQ Chicken Pizza today too.
  • Hawaiian BBQ Chicken Pizza

    I made the Hop's Hawaiian BBQ Chicken Pizza from the Big Green Egg website recipe section. I will let the pictures tell the story, but I will mention 1 thing to watch out for. WARNING: The recipe calls for you to cook the pizzas at 500-600 degrees for 12-15 minutes. I normally cook my pizzas at 700 degrees and they take 4:20. So I knew at 600 degrees even the 12 minute time was WAY, WAY too long. If I had left the pizzas in that long I would have had 2 things that looked like hockey pucks, not pizzas. I checked at 5 minutes and kept them on for 30 seconds more. 

    The first step was to grill up some thin boneless skinless chicken breasts. I seasoned them with DP Raging River Rub and some olive oil. The were direct grilled on the Big Green Egg CI grill grate. During the last minute I brushed them with BBQ sauce.

    I rolled out 2 whole wheat pizza crusts.

    The Egg was stabilized at 600 degrees and was set up with the plate setter supporting the Double tier swing rack and with 2 Big Green Egg pizza stones. I partially baked the crusts for about 1 minute per side.

    The two partially baked
     crusts are back in the kitchen, where I had the toppings measured out and ready to go.

    First came the BBQ sauce which replaced the traditional pizza sauce.

    Next came the grilled chicken breasts which had been diced.

    ...followed by diced ham...

    ....Then some diced pineapple...

    And finally some shredded mozzarella and sharp cheddar cheese.

    I'm glad I followed my instincts and checked on these pizzas at 5 minutes, and not 12 minutes as the recipe said. They were done.

    These were very tasty pizzas. I really like this style pizza, which I first tried at a California Pizza Kitchen restaurant 20 years ago or so. They are a great change of pace from traditional Italian pizza and my addition of a whole wheat crust gave it a more robust and rustic flavor. 

  • Now That's Italian! Pork Braciole and Chewy Italian Rolls

    Life has conspired to leave me with little time for grilling and even less time for posting, but here is something good I made from Smoke IT LIKE A Pro, plus some rolls from the King Arthur Flour website. I will let the pictures show what Pork Braciole is. 

    The rolls had very simple ingredients, but great flavor. They used All-Purpose Flour, White Whole Wheat Flour, water and instant yeast.

    The dough was kneaded in the stand mixer and put in a dough doubling pail to rise.

    After the rise you had a smooth and supple dough.

    The dough was pressed out into a rectangle and divided into 8 pieces.

    The rolls were dusted with flour and brought out to my baking Egg which my new DigiQ had brought up to 450 while I was in the kitchen working. I had the AR setup for indirect baking with the pizza stone at level 1.5 and the s/s grill grid and Big Green Egg pizza stone at level 6. This put the rolls up into the dome about 2" above the felt line.

    The rolls are done. It is hard to tell from looking, but the bottoms were done and I checked the internal temp of several with my Thermapen.

    Time to start the Pork Braciole. The filling used: Shredded parmesan cheese, Italian bread crumbs, diced pancetta, pepperonchinis, diced onions and diced jalepenos. Italian seasoning blend, salt & black pepper and olive oil rounded out the ingredients.

    The ingredients for the filling are mixed together.

    The filling was spread over some pork steaks cut from a Boston butt. The meat was brushed with the olive oil and  seasoned  inside and out with the salt, pepper and Italian seasoning.   The steaks were 1/2" thick and the butcher had pounded them down to 1/4" thick for me so I was good to go as soon as I unwrapped them.

    The pork steaks were wrapped pinwheel roast style and tied. They went on the Egg and were cooked raised direct using my AR. It took around 30 minutes and I checked the internal temps of several pieces with my Thermapen. The dripping fat from the pork made for some tasty smokey flavor in the finished product.

    Everything was transported over to my parents house while the pork was resting and while the pork was being sliced, we heated up some rice. The Pork Braciole had amazing flavor and was rather spicy with the pepperonchini and jalepeno. I think it even had a bit of  smoke ring too, which you can see in the photo about. It definitely tasted like great grilled food does. Even though the rolls had 4 simple ingredients they were excellent and I am embarrassed to say I couldn't stop eating them. This was an excellent meal all round. 

  • Re: APL's Beef Back Ribs

    Nicely done!! I love beef ribs, but for some reason I haven't tried APL's version. This post has changed this, thanks!
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