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Scooch over Taco Tuesday

Taco Tuesday just got real.
5 layer red chili enchilada in a 12" skillet. 
The 12" skillet was crazy heavy and afterward it was surprisingly easy to cleanup.




And....it's all gone :smiley:
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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Comments

  • Wow. Looks amazing.

    The left side of that Egg table is just begging to be turned into a flap top. Even has the perfect edges. Just add a heat source.  :)
  • NPHuskerFLNPHuskerFL Posts: 16,937
    edited February 14
    Thanks @GrateEggspectations ;
    I like that area for prep and occasionally use my induction burner in that area also .
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • DoubleEggerDoubleEgger Posts: 11,900
    Looks great my friend. Man can not live on bread alone. 
  • Mattman3969Mattman3969 Posts: 8,047
    Nice cook Blake!!   

    You know that PS is upside down and for gods sake why didn’t you wrap it in foil?   The police will be along later to scold you.  Lol. 

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • bgebrentbgebrent Posts: 16,458
    Dayum Blake. That looks delicious as usual. 
    Sandy Springs & Dawsonville Ga
  • saluki2007saluki2007 Posts: 3,785
    Insert drooling emoji
    Large and Small BGE
    Morton, IL

  • g8golferg8golfer Posts: 845
    Wow that’s a great looking cook and setup 
  • NPHuskerFLNPHuskerFL Posts: 16,937
    @Mattman3969 :relaxed: Inverted PS with my SS pieces elevates up in the dome a bit.  Once I was done I flipped the PS and shut her down for the night .The PS will be clean when I open it up tomorrow to cook...and if not it'll be clean on the next bread or pizza cook it'll be clean. I only wrap during L&S cooks and only one side. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • calikingcaliking Posts: 11,106
    That looks like a gooey mess of deliciousness. What’s in the sauce?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • @Mattman3969, @NPHuskerFL: I’ve always been reticent to invert my PS because the few times I have, I’ve noticed immediate repercussions for the stock gasket. I see that you’ve employed a Rutland though, which I assume would put those concerns to rest. Just picked up a Rutland (for both LBGE and MM) and will install in the spring. 
  • Photo EggPhoto Egg Posts: 7,895
    I had to take an Alka-Seltzer this morning just looking at the pictures...lol
    Man that looks good!
    Thank you,
    Darian

    Galveston Texas
  • johnnypjohnnyp Posts: 2,902

    Great looking cook Blake

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Carolina QCarolina Q Posts: 12,990
    WOW!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • FockerFocker Posts: 8,261
    I'd hit that hot mess, looks great!
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Jupiter JimJupiter Jim Posts: 3,026

    Wow looks awesome good Blake!

    Could you share the process and ingredient's thanks. 

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • six_eggsix_egg Posts: 964
    @NPHuskerFL I find no flaws in any part of that meal. Over the top +1.

    XLBGE, LBGE 

    Texarkana, TX

  • Photo EggPhoto Egg Posts: 7,895
    Focker said:
    I'd hit that hot mess, looks great!
    The visual...Talk about a burning sensation afterwards.lol


    Thank you,
    Darian

    Galveston Texas
  • We will just tell your mother we ate it.................

    Great dish Blake!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • SciAggieSciAggie Posts: 3,564
    I've been trying to think of something clever to say, but I got nothing... I'll settle for saying that is a great cook and it looks delicious. I would harass you like @caliking except your response was reasonable. :) 
    Nice job and thanks for posting the cook.
    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
  • NPHuskerFLNPHuskerFL Posts: 16,937
    edited February 14
    @caliking Red Chile Sauce>>> heat up some oil. Add in ground red chile then make a slurry using water and cornstarch and slowly add that to thicken .  There are a multitude of ways to get to the same sort of end product with variations in heat of course.  We also make sauce using red chile pods and soaking or mortar & pestle grinding them out. But never ever canned sauce :tongue:
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 16,937
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • TTCTTC Posts: 703
    That is fantastic in every way. Wow
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water --  Gallatin, TN
  • McStewMcStew Posts: 927
    Sorry @NPHuskerFL the limes are not evenly cut 
    Marina Del Rey CA 
  • td66snrftd66snrf Posts: 1,366
    @NPHuskerFL Your food looks great.   Did you layer it with corn or flour tortillas or just the masa slurry?
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
  • Carolina QCarolina Q Posts: 12,990
    I have only one recipe for red enchilada sauce. If there are better ones out there, I'm sure they are illegal. 

    http://www.gimmesomeoven.com/red-enchilada-sauce/

    Great as written. I added about 3 oz tomato paste - even better!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • NPHuskerFLNPHuskerFL Posts: 16,937
    @caliking Finally got home from work moments ago. My Wife has informed me of my brainfart! :tongue:
    Equal parts canola oil, chile, flour and water + SPG to taste. Some folks like cumin in there also WE DO NOT. 
    Start with oil and heat it up to a simmer (not too high of heat or you'll scorch it and have an icky tasting Chile Sauce).  Add in your Chile & water plus the SPG to your liking. Now slowly add in flour to achieve the thickness you desire. Basically it's a chili sauce roux.  Using chili pods you'd soak them first and then run through a food processor.
    Again NO CANNED SAUCE.


    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 16,937
    I have only one recipe for red enchilada sauce. If there are better ones out there, I'm sure they are illegal. 

    http://www.gimmesomeoven.com/red-enchilada-sauce/

    Great as written. I added about 3 oz tomato paste - even better!

    There are and pssst it wasn't written by Becky with good hair. :neutral: ....although my Wife does have good hair. 


    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • NPHuskerFLNPHuskerFL Posts: 16,937
    edited February 15
    @Jupiter Jim & @td66snrf ; Thanks!
    Cold CI skillet.  12" is ideal...twss :smirk:
    Sauce, burrito sized flour tortilla, beans, ground meat, sauce, blended shredded cheese and repeat the layers. Healthy amount of shredded cheese on top for the finish.  Bake at 350-375.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • calikingcaliking Posts: 11,106
    Thanks for the recipe, Blake. 

    Do you use dried chiles to make the sauce? What’s chili powder? To me, chili powder= cayenne. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • NPHuskerFLNPHuskerFL Posts: 16,937
    edited February 15
    caliking said:
    Thanks for the recipe, Blake. 

    Do you use dried chiles to make the sauce? What’s chili powder? To me, chili powder= cayenne. 
    No on the cayenne. We buy 10# bags of Chile from NM and occasionally MFMIL (my favorite mother-in-law) will ship us some from CO. 
    We've ordered from Diaz Farms several times.  Great family owned farm with very personable service.  We go through a LOT so I'd guess about 20#-30# per year. Red. For green chile or when we order from Hatch, NM those are fresh roasted.  We may have one or two bags dried green chile. 
    http://diazfarms.com/chile-shop/


    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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