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3 course THROWDOWN for Father's Day

ThatgrimguyThatgrimguy Posts: 4,108
edited June 14 in EggHead Forum
Provide only 1 picture per course. 

  1. Appetizer
  2. Main Course
  3. Desert


Your choice on what to cook... Must use smoker for all, or part of each featured dish.  Bonus points for creative use of smoke in recipes.

Most likes WINS!!   (will create a thread by Monday morning (6/17/19) to post your entries and will close entries by Tuesday Night.

Any cooks from tonight till Monday night qualify for entry.  No old stuff Craig
XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
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Comments

  • JohnInCarolinaJohnInCarolina Posts: 14,953
    If you boil water on the Egg for one of the courses, does that count?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • JohnInCarolinaJohnInCarolina Posts: 14,953
    Can you boil water on the Egg?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • ThatgrimguyThatgrimguy Posts: 4,108
    Can you boil water on the Egg?
    I'm not sure. If you do, make sure you post profusely on facebook about it.
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • GulfcoastguyGulfcoastguy Posts: 2,413
    We will be taking my parents out to eat, probably at Red Lobster since they are fond of it. I am making a pork loin presently for general eating and to leave with them. Using that 2 pound bag of championship rub from the 2018 exchange and Big Mikes BBQ Smokehouse, the Sweet Heat sauce(Houma Louisiana). Should go over well.
  • lousubcaplousubcap Posts: 19,847
    No pics so it didn't happen and it doesn't play anyhow but I just finished up 35 lbs (pre-cook weight) pork butt on my baby stick burner.  Definitely too low on the scale for what will be posted here. 
    But looking forward to the creative cooks that will be entered. 
    Hopefully I will learn how to cold smoke ice cream.  =)
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • thetrimthetrim Posts: 8,903
    I thought @JRWhitee had to host the next Throwdown.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • GulfcoastguyGulfcoastguy Posts: 2,413
    Another coat of sauce?
  • WolfpackWolfpack Posts: 2,984
    Too early to crown a winner?
    Greensboro, NC
  • JohnInCarolinaJohnInCarolina Posts: 14,953
    SciAggie said:
    I have a 30 day dry aged Wagyu ribeye to answer this challenge...

    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • theyolksonyoutheyolksonyou Posts: 17,642

    Jason NW GA- home of carpet and Mexican restaurants
    LBGE, MM, BS (Blackstone and the other kind)
    One sorry Labrador

    My chili did not suck. My wings either. 
  • ThatgrimguyThatgrimguy Posts: 4,108
    edited June 14
    I'm going to try and come at it with lots of local character.  We shall see how it goes!
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • lousubcap said:
    No pics so it didn't happen and it doesn't play anyhow but I just finished up 35 lbs (pre-cook weight) pork butt on my baby stick burner.  Definitely too low on the scale for what will be posted here. 
    But looking forward to the creative cooks that will be entered. 
    Hopefully I will learn how to cold smoke ice cream.  =)
    How about a picture of that stick burner?! If you’ve posted it before, I don’t think I’ve seen it.
  • JohnInCarolinaJohnInCarolina Posts: 14,953
    thetrim said:
    I thought @JRWhitee had to host the next Throwdown.  

    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • YEMTreyYEMTrey Posts: 6,537

    The Nature Boy always deserves a bump!
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

  • lkapigianlkapigian Posts: 5,199
    Desert


    Visalia, Ca
  • LegumeLegume Posts: 9,813
    You could win @lkapigian, I don’t have time to make a desert, or enough sand.
    Austin, TX
  • Mattman3969Mattman3969 Posts: 8,962
    And @SciAggie comes out swinging!   Nice cook sir 

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • I’m gonna get in this. Even though @SciAggie just hammered me into submission. 

    Little Rock, AR

  • lousubcaplousubcap Posts: 19,847
    Glad @SciAggie dropped his entry.  Not that I was gonna play but no need after that post.
    BTW-great cook right there @SciAggie. Plated pic is quite colorful and you nailed the steak. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SciAggieSciAggie Posts: 4,020
    lousubcap said:
    Glad @SciAggie dropped his entry.  Not that I was gonna play but no need after that post.
    BTW-great cook right there @SciAggie. Plated pic is quite colorful and you nailed the steak. 
    Thanks for the kind words. That steak was something special - I’m going to have to start aging my own beef. 
    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
  • ThatgrimguyThatgrimguy Posts: 4,108
    I’m cooking down some gumbo made with chicken and sausage off the smoker. 

    Im making a cobbler in my egg

    I tried making chargrilled oysters on the egg but they are just so much better under the broiler on the Bluestar
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal Cajun Fryer, BlueStar 60" Range
  • SGHSGH Posts: 26,415
    Good by my standards. 
    By my standards it looks down right awesome👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • StillH2OEggerStillH2OEgger Posts: 2,359
    I may have violated the rules by liking more than one, but damn, lots of great-looking stuff. Great work everyone!
    Stillwater, MN
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