The best thing you've ever cooked on a BGE?

TheToast

So what's the single best thing you've ever cooked on a BGE? The thing all egg owners must try for themselves. Pics and recipes if possible please!

tonyled

i feel bad posting this pic again today but these ribs

3 slabs of st louis style ribs covered with meat church honey hog rub. 5 hours at 225 and sprayed with apple juice every 15-20 mins for last 2 hours. they came out perfect!

paired them with some spicy coleslaw

and baked beans loosely based on this recipe added more bacon and bourbon and less peppers

Biggreenpharmacist

Shortribs

Focker

Mallmann's burnt tomato goat cheese bruschetta with anchovies, venison lasagna, and big Italian salad.  Washed down with a bunch of Pinot...

YukonRon

I would have to say it was my last brisket. Odd as it may seem, it was also the one I have paid the least attention to. I carved off some hard fat, put it on at 225F and let her go for several hours. Checked on it 9 or so hours later, and it was ready. Best ever.

Mickey

NonaScott

Mickey said:

That's one of the prettiest porterhouses I've ever seen. Beautiful!

TheToast

Wow. So much good food here. 

@tonyled They're St Louis (spare) ribs? They're so meaty! In the UK I struggle to find decent pork ribs - spare ribs have very little meat on them, and so I normally just smoke beef short ribs instead. 

Ok, my best thing so far (cooked twice - but I've only had my BGE since Christmas) is the picanha steak. Smoked, then seared. These are 1.5kg each, sliced into thick slices of medium rare beef. I can't order steak in a restaurant any more because of these.

northGAcock

Ranks right up there near the top....Green Chile Chicken Enchiladas. Slow roasted the chicken indirect, shredded and added to a sauce made of (roasted green chiles, sour cream, chicken stock, cream of chicken soup concentrate some fresh garlic and cumin..........filled, rolled and topped with sauce, back on the egg to bake with cheese. 

blind99

@northgacock that looks great.  it reminds me of one of my favorite sort-of egged foods.  I smoked some chicken, and made stock from the carcass.  my wife made chicken tortilla soup with that stock and it was killer.  I think it was Rachel ray's recipe.

SmokeyPitt

@TheToast that picanha looks great.  Where do you find it?  

Meeeshigan22

Kind of like picking a favorite kid, I can't do it.

TheToast

@SmokeyPitt It came from Smithfield Meat Market (I live in London and there's a guy who calls himself Marky Market who visits Smithfield and Billingsgate (London's two main trade markets - The former is meat, the latter is fish) and delivers to your door - he knows his stuff and gets amazing meat at trade prices). Picanha is popular in Brazil but this is Scottish Angus beef. It's about £15 (€21) a kilo and one easily feeds 4 or 5 people. 

bhedges1987

Everything!! However I really love BGE smokes chili 

northGAcock

blind99 said:

@northgacock that looks great.  it reminds me of one of my favorite sort-of egged foods.  I smoked some chicken, and made stock from the carcass.  my wife made chicken tortilla soup with that stock and it was killer.  I think it was Rachel ray's recipe.

@blind99  We are on the same page. With the exception of homemade chicken noodle soup.....Chic Tortelia Soup is my absolut favorite. Utilizing what you have can make greatness. Thanks for sharring that. 

stompbox

northGAcock said:

blind99 said:

@northgacock that looks great.  it reminds me of one of my favorite sort-of egged foods.  I smoked some chicken, and made stock from the carcass.  my wife made chicken tortilla soup with that stock and it was killer.  I think it was Rachel ray's recipe.

@blind99  We are on the same page. With the exception of homemade chicken noodle soup.....Chic Tortelia Soup is my absolut favorite. Utilizing what you have can make greatness. Thanks for sharring that. 

I also made chicken noodle soup from 2 spacthcock chickens.  Gave it a great smokey flavor and it is dirt cheap to make when you use raw and whOle ingredients like that.

LDR

I think turkey is still my favorite, and it's probably been my most consistent cook.

Sammi

Focker said:

Mallmann's burnt tomato goat cheese bruschetta with anchovies, venison lasagna, and big Italian salad.  Washed down with a bunch of Pinot...

@Focker  Venison lasagna, please explain, looks great.

northGAcock

stompbox said:

northGAcock said:

blind99 said:

@northgacock that looks great.  it reminds me of one of my favorite sort-of egged foods.  I smoked some chicken, and made stock from the carcass.  my wife made chicken tortilla soup with that stock and it was killer.  I think it was Rachel ray's recipe.

@blind99  We are on the same page. With the exception of homemade chicken noodle soup.....Chic Tortelia Soup is my absolut favorite. Utilizing what you have can make greatness. Thanks for sharring that. 

I also made chicken noodle soup from 2 spacthcock chickens.  Gave it a great smokey flavor and it is dirt cheap to make when you use raw and whOle ingredients like that.

Good stuff my friend.

Theophan

Like most, here, I'd guess, it's hard to pick one favorite.  I don't always get my steaks perfect, but a really perfect steak is hard to beat.  There are several shrimp recipes I really love.  And a Korean chicken skewer recipe was wonderful.  But I haven't been able to cook on my Eggs for a while, now, and when I get back at it, what is #1 on my list to cook first is Bourbon Glazed Ribs from Smoke and Spice.  There are some pictures and a recipe on that link.  I have several BBQ sauces that I really love, and again it's hard to choose just one, but I think that sauce might be at the top of the list.

blind99

northGAcock said:

stompbox said:

northGAcock said:

blind99 said:

@northgacock that looks great.  it reminds me of one of my favorite sort-of egged foods.  I smoked some chicken, and made stock from the carcass.  my wife made chicken tortilla soup with that stock and it was killer.  I think it was Rachel ray's recipe.

@blind99  We are on the same page. With the exception of homemade chicken noodle soup.....Chic Tortelia Soup is my absolut favorite. Utilizing what you have can make greatness. Thanks for sharring that. 

I also made chicken noodle soup from 2 spacthcock chickens.  Gave it a great smokey flavor and it is dirt cheap to make when you use raw and whOle ingredients like that.

Good stuff my friend.

And people (at least people I know) are amazed when you tell them you made something like chicken soup from scratch! It's crazy how easy it is to be detached from our food. 

bgebrent

Too hard to pick.  Beef, pork, lamb, venison, fish, shellfish, they're all winners on the egg.  Cannot pick one.

SciAggie

I can say that paella is my favorite meal on the egg - can't quite duplicate it any other way.

jbreed

SciAggie said:

I can say that paella is my favorite meal on the egg - can't quite duplicate it any other way.

you have a recipe for that one?  Just got a Paella pan that needs to get broken in!!!

bgebrent

jbreed said:

SciAggie said:

I can say that paella is my favorite meal on the egg - can't quite duplicate it any other way.

you have a recipe for that one?  Just got a Paella pan that needs to get broken in!!!

His Paella rocks!

SciAggie

@jbreed This is a good place to start: http://www.nakedwhiz.com/paella/paella.htm
Paella is one of those cooks you will modify and make your own after a couple of iterations. Just jump in!

Focker

Sammi said:

Focker said:

Mallmann's burnt tomato goat cheese bruschetta with anchovies, venison lasagna, and big Italian salad.  Washed down with a bunch of Pinot...

@Focker  Venison lasagna, please explain, looks great.

Ragu is the soffrito, roasted garlic, dried herbs, San Marzanos hand crushed, some water, S and P, and browned ground venison.  Slow simmer indirect on the egg in a DO for 6-8 hours until it thickens.  Dome is around 300-350.

Store bought lasagna noodles work, but there is no comparison to making your own.  I used Chef Marc Vetri's Egg Yolk Dough for the one posted.

A classic bechamel with a little nutmeg is a nice traditional touch, grated real stamped Parm, and grated whole milk mozzarella.

Basil chiffonade on top.

Egg the lasagna at 350 dome, covered in foil or with the lid for 30 min.  Pull foil or lid, and finish.   Which is usually another  30 min or so until the corners raise and brown.  Let rest until warm, slice, and serve.  Really dig the rustic flavor the egg provides here.  


There are too many to list.  Pizza, Kung Pao Chicken, Chili, Pepper Stout Beef, etc etc.  But I have contemplated changing our Thanksgiving Turkey tradition to lasagna this year.  I'm German and Swedish.  lol  

TheToast

@LDR That turkey looks great! Chicken has been my second best cook. Must try turkey. 

@Theophan I will definitely try those recipes. 

@SciAggie Love a paella and that looks good!

Dyal_SC

Mine just might be @The Cen-Tex Smoker 's chuckie barbacoa tacos with pickled onions.  Man I could go for a few of these right about now. 

E-ville Egg

I cooked a summer ratatouille a couple years ago for my wife's family (4 vegetarians in the group).grilled about 5 loads of veggies (eggplant, zucchini, summer squash, brandywines, bell peppers, and garlic). I brushed the veggies with EVOO and seasoned with salt and pepper. Served over cavatapi. It was absolutely wonderful. All of the veggies were fresh from my garden and the pasta was made fresh at a local bakery. This dish has been a staple come harvest time. I've tried with store bought, while still good it doesn't compare to garden fresh. 

Foghorn

My best 24 hours on an egg.