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Favorite Sides

SteveWPBFLSteveWPBFL Posts: 1,271
edited May 2012 in Sides
What are your favorite sides to go with your BGE main dishes?

We like to make our own salsa to go with grilled chicken. The grilled chicken is set off pretty well by the fresh tomato-fresh cilantro and peppers flavors. The salsa works well with most any pork off the BGE, too. And, it's low fat. But we're kind of a one-trick pony when it comes to sides. Need a few more good ones to go with the salsa.


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Comments

  • tazcrashtazcrash Posts: 1,851
    For me, it's asparagus with just salt, pepper & OO. use 2 soaked bamboo skewers, and make "rafts" (someone else here described them as such, and I liked it).
    I like to grill direct, and if the tips look like they are getting too much heat, lay down a strip of foil, and put the tips over the foil, and fold over to keep them from getting burnt. 
    Or Green and\or yellow squash, cut into 1/4" thick strips, marinated in Italian dressing (vinegar, not creamy), and grill direct.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • boatbumboatbum Posts: 1,273

    Sausage!!!!   goes well with Brisket, PP, or Chicken.

    Cookin in Texas
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  • SteveWPBFLSteveWPBFL Posts: 1,271
    edited May 2012
    Spoken like a true Egger! Oh, hell, just throw in a quick steak!! (Sausage isn't a side dish with another meat! That's awesome! LOL!)

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  • boatbumboatbum Posts: 1,273

    Thats what my wife keeps telling me.

    My latest favorite is to cut up squash, oninions, red peppers, asparagus and roast them indirect in a basket.   A very light coating of cooking spray on the basket - no other oil.    Salt Pepper, a little bit of rub and some powdered garlic.    ( I think its pretty healthy - got to be ).

     

    Cookin in Texas
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  • tazcrashtazcrash Posts: 1,851
    Sausage isn't a side dish with another meat! LOL!

    I beg to differ.
    It's a side if there is less of it than the main entree. ;)

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • troutgeektroutgeek Posts: 455
    Grilled pineapple, with Dizzy Pig Pineapple Head for sure.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
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  • SteveWPBFLSteveWPBFL Posts: 1,271
    Grilled pineapple, with Dizzy Pig Pineapple Head for sure.
    Like to hear a few details about that! We always have a pineapple in the house......
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  • SteveWPBFLSteveWPBFL Posts: 1,271
    I beg to differ.
    It's a side if there is less of it than the main entree.
    Check, mate! (Gotta agree with that!)
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  • troutgeektroutgeek Posts: 455
    edited May 2012
    Grilled pineapple, with Dizzy Pig Pineapple Head for sure.
    Like to hear a few details about that! We always have a pineapple in the house......



    Very complicated cook here... I cut the pineapple into eights. Shake on the Dizzy Pig Pineapple Head rub, and grill for about 3 mins per side at about 350. Just for something different, last weekend I marinaded the pineapple slices for about an hour in Makers Mark, added the Pineapple Head and grilled as usual. It was really outstanding. Couldn't let the marinade go to waste, so made a nice cocktail...

    Oh yes, let the rub sit for a bit before grilling -- maybe a half hour or hour or so.
    Large BGE - Small BGE - Traeger Lil' Tex Elite - Weber 22.5" One-Touch - Weber Smokey Joe
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  • dlk7dlk7 Posts: 996

    Asparagus - peeled first, blanched in the microwave for 90 seconds, marinated in olive oil, butter, lemon juice, and minced garlic for an hour, then grilled direct at 350 turning often until slightly scorched.

     

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • dlk7dlk7 Posts: 996
    Baked potatoes (regular and sweet) coated with EVOO and coarse salt, indirect at 350 until internal temp of 212.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • dlk7dlk7 Posts: 996

    I haven't tried them yet, but hasselback potatoes are supposed to be really good on the egg too. 

     

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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  • SteveWPBFLSteveWPBFL Posts: 1,271
    Well dlk7, we cut some potatoes up into 'fries', shook them in a bag with EVOO and kosher salt, and threw them in the Egg at 400F dome indirect for maybe twenty minutes. They were just starting to brown when we pulled them, the natives were getting restless. Next time we'll let 'em brown a little more. Might even raise the dome temperature to 450 - 500F, too. They were great, fries with a charcoal taste, kind of like you get with pizza!
    photo(51).JPG 117.6K
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  • Hokie_SmokerHokie_Smoker Posts: 449
    My girlfriend fixed this last night, not on the egg but I think I'll try it next time roasting the potatoes on the egg. Rachel Ray's deviled potato salad:

    www.foodnetwork.com/recipes/rachael-ray/deviled-potato-salad-recipe/index.html

    I thought it was very good. Frank's & potatoes it can't be bad.

    _________________________________________________________________________________________

    Johnson, Navin R... Sounds like a typical bastard.

     

    Belmont, NC

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  • ChubbsChubbs Posts: 4,784

    Squash boats. Cut them lenthwise and hollow them out. Keep the inside. Mix it in a bowl with different cheese and whatever else you want and then refill the squash. Kind of like a twice baked squash. Lay them on the grate and they are so good.

    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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