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Need some inspiration on new items to grill/smoke.

I've done pork chops, steaks, burgers, hot dogs, smoked sausage, chicken wings, chicken breasts, spatchcock chicken, beer butt chicken, pork loin, steaks, ribs, pork shoulder, salmon, chicken and beef skewers, mixed veggies, potatoes, pizza, turkey breast, jalapeno poppers and probably more than I can't think of right now but it seems like the same old stuff when we try to decide what to cook for the upcoming meals.  I need some new, fresh ideas.

Any suggestions?   No need to suggest beverages for the cook.  I have that covered.  ;-)
Decatur, IL - If you're looking, you aren't cooking.
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Comments

  • SciAggieSciAggie Posts: 3,597
    Pizza, enchiladas, quiche, lasagna, meatloaf, meatballs, chili, carne guisada, calzones, caprese chicken.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • Lasagna for sure. 

    Little Rock, AR

  • epcotisbestepcotisbest Posts: 1,963
    Butterfly some porkchops, stuff with sausage, dust with rub, wrap with bacon, a little more rub, indirect with Apple wood chunks. 
    Oh, and meatloaf...my favorite cook.
  • SmokingPineySmokingPiney Posts: 2,282
    I'll add my voice to meat loaf. The Egg does an amazing job with them. 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • lkapigianlkapigian Posts: 3,167
    Best Stuff Ever, Smoked Mac and Cheese
    Visalia, Ca
  • yljktyljkt Posts: 798
    Another vote for meatloaf. Or a cheese burger pie. Buffalo chicken meatballs are e-z. Turkey wings are interesting. Sometimes I will make pasta sauce in a DO on the egg. Lasagna is fantastic, made one once using thin sliced eggplant instead of lasagna noodles and it was killer. Also baked mac-n-cheez on the egg is wonderful..
  • kaybeekaybee Posts: 99
    edited August 2017
    Dedicate a brisket to burnt ends. Just did this last night and it was a great change and tasted awesome. I followed the Jess Pryles recipe pretty much exactly.
  • LegumeLegume Posts: 8,292
    edited August 2017
    Lamb.  Lamb chops, kofta kebabs, lamb burger, gyros.

    Fish, lots of great seafood you can grill, I only see salmon on your list.

    edit: things stuffed with other things, like stuffed mushrooms and stuffed peppers (bell, poblanos, hatch, etc)
    Austin, TX
  • lousubcaplousubcap Posts: 17,046
    Pork belly burnt ends so you can thoroughly enjoy the brisket point without a sacrifice.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • LegumeLegume Posts: 8,292
    I've never made them with pork belly, but every time I have made  brisket and pork butt burnt ends side by side, the pork always run out first.  Never fails.
    Austin, TX
  • lousubcaplousubcap Posts: 17,046
    @Legume - I find them much easier to make using a belly compared to a butt.    Here's a link to a great recipe:  http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  
    I cut the cubes a bit smaller as I seem to get a better rendering, but meat candy for sure.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • TheophanTheophan Posts: 2,206
    Same stuff with really different seasonings makes them really different dishes, to me.  Jerk chicken and regular BBQ grilled chicken seem like different animals to me.  Grilled chicken thighs with lemon and tarragon, grilled Korean-style chicken skewers, Sambal chicken skewers -- they're all the same meat, but again to me, they're as different as night and day, and don't seem like the same old same old.  Ribs with Korean-style marinade and sauce seem like a completely different thing, practically, than "regular" ribs.  Eastern European style sausages and kebabs seem really different, to me, than "regular" ones.
  • SSQUAL612SSQUAL612 Posts: 967
    Steaks...you mentioned em twice so you must really like em.  
    SoCal  XL BGE 2016, MES, 18.5 WSM,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • etherdomeetherdome Posts: 285
    Meatloaf all the way. Also, sometimes I go to the Asian store and buy Laotian sausages and smoke them. Out of this world!!!
    Upstate SC
    Large BGE
  • Hans61Hans61 Posts: 3,452
    Add me to the mac n cheese, meatloaf, smoked chuck roasts are great, agree with @Legume rack of lamb from Costco good (make a mint sauce) cook it like beef, and other sea food/fish

    also  desserts bake chocolate chip cookies and pies
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • Hans61Hans61 Posts: 3,452
    Wanting to try chili waiting for fall
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • FoghornFoghorn Posts: 6,582
    I don't see beef or pork tenderloin on the list. A lot of folks like to stuff a pork tenderloin. 

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • SmokingPineySmokingPiney Posts: 2,282
    How about a twist on ABTs - bacon wrapped stuffed pickles? 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • ColtsFanColtsFan Posts: 1,893
    Brisket chili is a show stopper 
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • ColtsFan said:
    Brisket chili is a show stopper 
    Care to share your recipe/method? 
  • gdenbygdenby Posts: 5,986
    Look for some different meat cuts. For instance, find some place that sells turkey thighs. Or buy a whole turkey for a holiday and save the thigh portions.

    Goose, duck.

    I've got a big rabbit marinading in hasenpfeffer style flavored brine. A test yesterday of the rib cage grilled was ver-r-ry good. Waiting another 36 hours for the rest.

    Beef tongue (most recently found priced as high as steak), beef heart.

    Leg of lamb, bone in and crusted w. garlic and pistachios. Or bone out, stuffed = major holiday dinner.

    Whole mackerel, rainbow trout, either stuffed as you like.

    Squash or pie pumpkins, cored and stuffed with herbs, brown sugar and sausage and corn bread.


  • I have a wok and do stir fry every stirfriday ha...I'd highly suggest giving it a shot if you like Asian cuisine! I've also been wanting to try a tri tip on the egg.  
  • JohnEggGioJohnEggGio Posts: 429
    Tuna steaks, swordfish, veal chop, lamb chops, butterflied leg of lamb.
    Maryland, 1 LBGE
  • CtTOPGUNCtTOPGUN Posts: 487
    Turkey legs. Chuck roast either Chicago beef style or pepper stout style. So many ways to prepare meatloaf. All do well on the egg.
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

     BBQ from the State of Connecticut!

       Jim
  • henapplehenapple Posts: 15,986
    Google... Nibble me this. Faux cochon de lait 
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Definitely meatloaf Nd pork belly burnt ends.  Paella. Peach cobbler. 
  • thetrimthetrim Posts: 6,084
    I'm always impressed w those who do seafood often.  I do it very rarely.  Tonight I'm doing some shrimp and a snapper filet for tacos, but I only do seafood once a year or so.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • DoubleEggerDoubleEgger Posts: 12,161
    This routine is why many of us start making our sausage, grinding burgers, homemade sauces etc. Gotta keep it interesting. 
  • tarheelmatttarheelmatt Posts: 9,370
    Take a gander at HeavyG and his posts. Lots of cooking action there. 
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