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.

Potato wedges with Dizzy Pig IPA, truffle oil and rosemary (with pics)

StormbringerStormbringer Posts: 1,256
edited August 2017 in EggHead Forum
Quartered Charlotte potatoes lengthways, roasted in rapeseed oil in the MMX for a bit, then added a hint of truffle oil, Dizzy Pig IPA and fresh rosemary partway through, and roasted more until done. Full recipe is here:

https://thecooksdigest.co.uk/2017/08/11/potato-wedges-with-truffle-oil-and-rosemary/

Went amazingly well with smash burgers cooked in the LBGE:


Cooking in the MM, I used a Lodge CI pan with the handle cut off:


As usual, SWMBO likes the arty overhead shot as well:


Thanks for looking! :)
Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
--------------------------------------------------------------
| My food blog ... BGE and other stuff http://www.thecooksdigest.com
--------------------------------------------------------------


Comments

  • StormbringerStormbringer Posts: 1,256
    @Roebuck another angle to try is exemplified by this sort of (side) dish - you can cook on two Eggs at the same time, wedges on one and smash burgers on the other. Why is that good? Because you and your wife can both relax in the garden without needing to pop in and out to check on what's cooking in the kitchen. :D
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • TheophanTheophan Posts: 2,206
    Another set of magazine-worthy photos!  Really looks great!
  • SmokingPineySmokingPiney Posts: 2,282
    Beautiful! 
    South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS 
  • StormbringerStormbringer Posts: 1,256
    Cheers folks, had these last night with double cut pork chops rubbed with DP Tsunami Spin, the combo of pork + rub + truffle wedges was truly outstanding.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • YukonRonYukonRon Posts: 12,402
    This is what I hope to be able to cook like, someday. Astounding presentation and cook. Dude worthy for sure.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • bluebird66bluebird66 Posts: 2,074
    Very nice!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

  • JohnnyTarheelJohnnyTarheel Posts: 5,204
    Outstanding!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • HibbyHibby Posts: 605
    Those potatoes look divine. Good job.
    I cook. I eat. I repeat. Thornville, Ohio
  • pgprescottpgprescott Posts: 10,614
    Good grief that's good looking grub. 
  • dfrelichdfrelich Posts: 102
    Looks good.

    When we want to do potato wedges. Instead of knives, we use apple cutter. Cut the potato in half. Then apple cutter to make nice wedges.  I cut the core in half. 

    Then proceed to roast. 
    X-Large & Large
    Frederick County, MD
  • StormbringerStormbringer Posts: 1,256
    dfrelich said:
    Looks good.

    When we want to do potato wedges. Instead of knives, we use apple cutter. Cut the potato in half. Then apple cutter to make nice wedges.  I cut the core in half. 

    Then proceed to roast. 
    Neat trick, that would work nicely on Maris Piper or King Edward potatoes as they are rather larger than the smaller, slim-lined Charlotte potatoes that I used. I'll try this again with Maris Piper and our apple corer.
    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.com
    --------------------------------------------------------------


  • northGAcocknorthGAcock Posts: 10,223
    Beautiful Frits right there.
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “Constantly choosing the lesser of two evils is still choosing evil.”
Sign In or Register to comment.
Click here for Forum Use Guidelines.