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What's all the Hype about?

SlotmercenarySlotmercenary Posts: 1,071
edited 5:52PM in EggHead Forum
Grilled Romaine,
tried it tonight for the first time and I don't get it. Tasted like crunchy wilted lettuce. I think I'll stick to it raw in salad...
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Comments

  • Little StevenLittle Steven Posts: 28,817
    Slotmercenary,

    With you on that one totally!

    Steve

    Steve 

    Caledon, ON

     

  • DrZaiusDrZaius Posts: 1,481
    agreed... It is one of the dumbest things to grill.
    This is the greatest signature EVAR!
  • stikestike Posts: 15,597
    what's all the hype about the ass-up chicken? :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • Little StevenLittle Steven Posts: 28,817
    Ask Julie beotch. Just woke up in time to send that B)

    Steve 

    Caledon, ON

     

  • SlotmercenarySlotmercenary Posts: 1,071
    Can I hear an AMEN!
  • Well, I guess I'm not gonna get any takers for my grilled parsley...........
  • HossHoss Posts: 14,600
    I can take it or leave it.My son HATES it.I had MUCH rather have a nice Wedge salad with Blue Cheeze and bacon crumbles. ;)
  • HossHoss Posts: 14,600
    EEEEEWWWWWWW! :laugh: ;) Never tried it but I would try it once. :)
  • Hoss, that might be bad enough to silence your whistle!!
  • HossHoss Posts: 14,600
    :laugh: :laugh: :laugh: It would be hard to toot a whistle with a mouth full of grilled parsley! :laugh:
  • stikestike Posts: 15,597
    this from the 'loney Master :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • Would be, Hoss. But that's not what pulls the train anyhow, right!!
  • HossHoss Posts: 14,600
    Why yes, it is. :kiss:It should be spelled 'Loney. :laugh: Prounounced Low-knee.Southern slang for Baloney/Bologna.
  • HossHoss Posts: 14,600
    Ya got THAT right! ;) :)
  • I'm learnin podner......bear with me. You know what they say about blind pigs and acorns......
  • HossHoss Posts: 14,600
    Oh yeah,that's a good one! :) Nothin ventured,nothin gained. :)
  • FlaPoolmanFlaPoolman Posts: 11,675
    Tried it for the first time at one of the mini fest and liked it, my daughter loves it so I'll continue to grill it. Most that I have made it for liked it also.
  • Judy MayberryJudy Mayberry Posts: 1,991
    That's interesting, Pat. I have been wanting to try it and all these naysayers were making me think twice...but if you like it, I'll give it a go. Do you coat it with vinaigrette or something before you grill it?
    Judy in San Diego
  • dhuffjrdhuffjr Posts: 3,182
    It is a take it or leave it thing I guess. When I tried it we drizzled on some oil and hit it with shaking the tree rub. I really liked teh charred flavor it got myself.
  • Little ChefLittle Chef Posts: 4,725
    Judy: Forgive me for answering for Pat, but I made it for him at the mini fest, and I know he is long in bed. :blush: Seriously, this is one of our absolute favorites, and as long as people we have served to were being honest, there hasn't been a person that didn't like this! Trim the very very bottom of a Romaine heart just to clean it up a bit. Then quarter or half it, and chill it good! Give it a gentle drizzle of EVOO, just enough to allow some salt to stick! S&P.. Grill it super hot, and super fast on each side! Like 30 seconds...then flip! When I pull it off, I top with diced cukes, diced tonatoes, some crumbled blue cheese, and Balsamic reduction. To each their own, but we absolutley love it! Let us know how it fares for you! :) (You are not grilling it to heat it through! Just quickly to get a bit of flavor on the outside!! We love it!)
  • Little ChefLittle Chef Posts: 4,725
    Thank you!!! :laugh: We absolutely love it!
  • I did it once too....
    I didn't really think too much of it, but I love salads and OTHER grilled veggies! :woohoo:
  • Maybe I grilled it too long :ermm:
    I may have to try it again. It wasn't BAD...Just wasn't a WOW factor to that first go-round.
  • MaineggMainegg Posts: 7,787
    Steven started it!
  • MaineggMainegg Posts: 7,787
    try it Judy, we love it. and same here for about anyone that has tried it. slice down the center and drizzle with robust Italian dressing and grill cut side up. top with grated parm and chop or slice or serve the hole half to each. or like LC said. very fast and forgiving side.
  • I don't do it a lot, but to me it takes on a completely different flavor- removes the bitterness, doesn't taste like lettuce, more like Bok Choy.

    on a similar note, I much prefer the flavor of cooked spinach to salad spinach. I eat both, I'm just sayin'...
  • stikestike Posts: 15,597
    plus 1. i agree. i don't cook it to death, either. just grill marks and some char at the thin end.

    i use bacon fat and salt and pepper. anyone doesn't like that doesn't know what they're doin. :laugh:

    brush with melted bacon fat, salt, pepper
    romaine_prep.jpg

    now who wouldn't like that?
    romaine_prepped.jpg

    grilledromaine.jpg
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    don't be so modest. thank you for the idea.
    ed egli avea del cul fatto trombetta -Dante
  • roosterrooster Posts: 252
    I like it
  • stikestike Posts: 15,597
    Yes. I remember when i clarified that for you. :laugh:
    ed egli avea del cul fatto trombetta -Dante
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