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Low Carb Recipes: Post 'Em Here!

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  • mlc2013mlc2013 Posts: 843
    DFW I made 10-12" pizza and cut into 4 pies and folded and ate like regular pizza.
    Its important to for a crust around the edges thats thicket then the rest of crust as to not burn the edges as I played the thicker the crust the better the results

    also if you go with a super thin crust maybe not strong enough to be held like a pizza they roll real easy without breaking and make dough for making chicken rolls and stromboli rolls or calazones

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • DFWDFW Posts: 96

    Arlington, TX
  • DFWDFW Posts: 96
    Posting some cooks, sorry for the misaligned photos 
    Arlington, TX
  • DFWDFW Posts: 96

    Arlington, TX
  • DFWDFW Posts: 96
    The Blackstone goodness...love Sunday/football/prep best weeks ever:
    Arlington, TX
  • tarheelmatttarheelmatt Posts: 9,777
    I do this 90 second bread a lot when I want some bread or bun.  


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  • DFWDFW Posts: 96
    @tarheelmatt - great recipe, haven't don't it in the microwave, but love the fathead dough.  Will try this recipe soon.



    Arlington, TX
  • tarheelmatttarheelmatt Posts: 9,777
    DFW said:
    @tarheelmatt - great recipe, haven't don't it in the microwave, but love the fathead dough.  Will try this recipe soon.



    Thanks, I made a smash sausage sandwich video with the recipe.  


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  • DFWDFW Posts: 96
    Dude, that's a killer breakfast sandwich...
    Arlington, TX
  • DFWDFW Posts: 96
    Also, subscribed to your channel - thanks!
    Arlington, TX
  • tarheelmatttarheelmatt Posts: 9,777
    DFW said:
    Also, subscribed to your channel - thanks!
    Thanks pal!  I appreciate that.  
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  • BattlebornBattleborn Posts: 1,004
    edited November 2018
    Broccoli Cheese soup 

    1 medium yellow onion- diced
    1/4 cup carrots
    5 cloves of garlic- chopped
    4 heads of broccoli florets- roughly chopped
    2 tbsp butter
    7 cups chicken broth
    3 cups heavy cream
    24 oz shredded sharp cheddar (I also like to add some smoked gouda)
    About that much italian seasoning, paprika, pepper and a few dashes of red pepper flakes

    Melt butter in a stock pot and saute veggies (minus broccoli)
    When veggies are slightly brown, add broth and seasoning, bring to a boil on medium heat, cover and allow it to continue to boil for 30 min
    Add broccoli, cover and allow broccoli to steam, about 30 minutes. 
    When broccoli is soft, I use an immersion blender to chop veggies more. 
    Reduce heat to lowest setting, add heavy cream.
    Slowly add in cheese so that it melts evenly. Allow to simmer for a few for minutes. 
    Serve. 

    This so thickens well, but if it is not thick enough, you can add 1tbs of almond flour to help thicken. 
    Las Vegas, NV
    LG BGE, off-set smoker & various Weber's 
  • DFWDFW Posts: 96
    I've always done the Vitamix broc/ cheddar soup - will give this a try.  The blender soup is too frothy.
    Arlington, TX
  • The_StacheThe_Stache Posts: 1,121
    edited November 2018

    Thanks Matt!! Havarti, uncured ham on Keto bun grilled in Bacon fat and Ghee
    Kirkland, TN
    2 LBGE, 1 MM


  • tarheelmatttarheelmatt Posts: 9,777

    Thanks Matt!! Havarti, uncured ham on Keto bun grilled in Bacon fat and Ghee
    Dang Rick!  You were not playing around huh?  Looks good! 
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  • The_StacheThe_Stache Posts: 1,121
    Thanks, Matt!  For the inspiration and instructions!!  
    Kirkland, TN
    2 LBGE, 1 MM


  • Good night...what did the whole forum decide to go low carb yesterday? 22 notifications in one day. 

    Look great yall!

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • tarheelmatttarheelmatt Posts: 9,777
    Good night...what did the whole forum decide to go low carb yesterday? 22 notifications in one day. 

    Look great yall!

    I've just now gotten around to posting. 
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  • Kent8621Kent8621 Posts: 716
    i keep finding more so i want to keep it going.  i am making that 90 second bread tonight.

    2 Large Eggs - Madison, AL

    Boiler Up!!

  • tarheelmatttarheelmatt Posts: 9,777
    Kent8621 said:
    i keep finding more so i want to keep it going.  i am making that 90 second bread tonight.
    Buddy of mine added some steveia  and cinnamon to make it a sweet type bread. 
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  • Kent8621 said:
    i keep finding more so i want to keep it going.  i am making that 90 second bread tonight.
    Buddy of mine added some steveia  and cinnamon to make it a sweet type bread. 
    I use that in my pancakes. I usually just keep a Ceylon cinnamon and stevia combo mixed up in a mason jar on the counter for my coffee. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    edited November 2018
    Sous Vide Chicken Breast over Cauliflower Puree with Tarragon Mustard White Wine Sauce

    Chicken: Dry brined for 4 hours, rinsed and coated with our cracked pepper blend. Hard seared on a ripping-hot,  dome-open BGE for 45 seconds a side then Sous Vide @ 147 for 2 hours

    Cauliflower Puree: (have no idea how she does it and she's not here at the moment). Google it. 


    • Mustard Tarragon Sauce
    • · 1 TBSP Butter
    • · 1 TBSP Coarse Grain Dijon Mustard
    • · ½ Cup White Wine
    • · 1 Cup Chicken Broth
    • · ¼ Cup Half and Half
    • · 1tsp fresh Tarragon
    • · Salt & Pepper to taste

    1. Place butter in a skillet over medium high heat.
    2. When butter is foamy, add dijon mustard and wine. Reduce by half (approximately ¼ cup).
    3. Add chicken broth, lower heat to medium, and reduce to ½ cup.
    4. Add Half and Half. Reduce until thickened. Add tarragon, salt and pepper. Serve immediately

    Keepin' It Weird in The ATX
  • @The Cen-Tex Smoker Dude. 

    Duuuuude. Stealing for sure. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,118
    edited November 2018
    @The Cen-Tex Smoker Dude. 

    Duuuuude. Stealing for sure. 
    I’ll post The cauliflower when I can get TFJ to spell it out for me. It’s really good. Has cream cheese in it and I didn’t see anything similar online. 
    Keepin' It Weird in The ATX
  • It's good with sauteed spinach as well. This pic is a pork chop but same idea


    Keepin' It Weird in The ATX
  • tarheelmatttarheelmatt Posts: 9,777
    edited November 2018
    Shrimp scampi with zoodles

    https://youtu.be/Ze0uhlVGr3M




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  • Hey @tarheelmatt do you do anything with your doodles to pull the moisture? 

    When doing a cream sauce it’s fone but any red or oil base sauce it’s been way too much liquid. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

  • tarheelmatttarheelmatt Posts: 9,777
    edited November 2018
    Hey @tarheelmatt do you do anything with your doodles to pull the moisture? 

    When doing a cream sauce it’s fone but any red or oil base sauce it’s been way too much liquid. 
    I have a few techniques, depending on the time I have. 

    If I plan, I'll zoodle 3-4 days before and let them dry in the fridge. I'll place a towel or paper towels to sop up the liquid. 

    If I don't plan, I'll zoodle them and salt them in a strainer. Use a towel or paper towel to sop up the moisture. 

    I've heard of some that'll place in the oven on the warm festure to dry. I haven't done that yet. 
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  • DFWDFW Posts: 96
    The salt really helps. I like to run them through the salad spinner too. 
    Arlington, TX
  • tarheelmatttarheelmatt Posts: 9,777
    DFW said:
    The salt really helps. I like to run them through the salad spinner too. 

    That's what I typically do because I hardly plan anything. I'm terrible at it. So the salt trick is what I tend to do .

    I bet a salad spinner would work nicely. Good tip!
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