Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

I cooked some\'en:Scallop,tuna,salmon,ribeye,turkey

edited 6:08AM in EggHead Forum
Had just a little time yesterday so I decided to do a little sea food. Several kinds so bear with me. The raws:

First up was a little salmon on adder wood plank. A simple baste of butter and brown sugar, capers and a limon slice on top along with a sprinkle of smoked dryed parsley I did from my garden. Cooked at 300 till the fish weeped.

Next up tuna real simple. Sea salt and cracked pepper straight up at 350 for about 45 seconds a side. Took all pans out to the shack with hot water in them so as not to cool down food.

Next scallops provencal, a recipe by Ina Garten

* 1 pound fresh bay or sea scallops
* Kosher salt and freshly ground black pepper
* All-purpose flour, for dredging
* 4 tablespoons (1/2 stick) unsalted butter, divided
* 1/2 cup chopped shallots (2 large)
* 1 garlic clove, minced
* 1/4 cup chopped fresh flat-leaf parsley leaves
* 1/3 cup dry white wine
* 1 lemon, cut in 1/2


If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

First drain scallops well and coat in flower.

Fry in real butter till just starting to brown then I added the vegs.

Cook till vegs tinder and add a little the dish as well as yourself!

Then add limon juice and reduce till scallops are tinder and done.

Threw on a little red meat for the wife while at it.

A nice sunset going down to finnish the day.

Auron making sure no one steals any of HIS food! ;)

And supper was served. Really good meal that except for the butter in scallops good for you.



By the way for you duck hunters, we worked on them again this morning!

Oh had a couple turkey quarters folks cut off for Christmas as all they eat is breast. Tossed them on indirect at 225-275 for about 4hrs to 180 meat temp. Legs got eat tonight. Thighs deboned and along with boiling the bones will go into turkey noodle soup tomorrow for supper.


Work tomorrow and alarm goes off at 2:15am. Night folks!


  • BobSBobS Posts: 2,485
    What a fantastic feast!
  • cookn bikercookn biker Posts: 13,407
    Everything looks fabulous!! Cool animal shots!!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • FiretruckFiretruck Posts: 2,679
    some great lookin food JL ;) Is that a super black eagle hangin on the tree?
  • Little StevenLittle Steven Posts: 28,817

    Nice cooks all! Love the look of that turkey! You should try a white bean and turkey chili with some off those death peppers.



    Caledon, ON


  • HossHoss Posts: 14,600
    What a FEAST!Looks GREAT.You oughta make it over here to Mississippi this weekend for the festivites and let some of dem ducks follow you over. :) Wonderful pics all.
  • WOW, Deanne, thought you were cooking for the week!
    Great looking as always.
    See you in OKC 2011 B)
  • GrumpaGrumpa Posts: 861
    I am so envious... you sure lead the good life! B)
  • DiDi Posts: 395
    Made homemade turkey noodle soup myself yesterday. Tried it with homemade egg noodles and they were awesome. If you want to try them some time, let me know and I'll send the recipe.
  • Egg JujuEgg Juju Posts: 658
    I love Ina' recipes and the scallops are one of my favorites.

    It all looked great though... Nice...
    Large and Small BGE *
  • Mr HollowayMr Holloway Posts: 2,034
    Great post, food looks really good
    Lots of amzing pics
    The sunset shot is excellent

  • ZymeZyme Posts: 180
    I'll send you a bill for the keyboard I just ruined from drooling all over it. :laugh:
  • eenie meenieeenie meenie Posts: 4,393
    You have been busy Deane. Everything looks great! :)

    Love the pic of your dog perched on the platform over the water with all those ducks. Should be proud! Love the pics of the horses, Jake, and last, but not least, Auron. :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.