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Christmas present used today

YukonRonYukonRon Posts: 15,006


Made a pasta dish with blackened chicken, with romano as well as asiago in a sweet thai chili cream sauce. Made up my own blackening seasoning. 

Made the seasonings in a bowl rolled the chopped chicken in it, put it in a high temp oiled, screaming hot, cast iron skillet for about 2-3 minutes per side. Do not do this in non stick pans, it will ruin them.




Drained the pasta, blended the cheeses in it by tossing it several times in a large pyrex glass bowl, then poured in the cream sauce over. 

Used tongs to serve the pasta in a bowl, then added the chicken to cover.



It was delicious and easy. My favorite kind of meal. The blackening cooked off from a good portion of the chicken, but enough seasoning remained for an outstanding spicy flavor.

Doing a lot of pasta dishes this year. Going to get my game up.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky

Comments

  • lousubcaplousubcap Posts: 20,568
    Looks great.  I would inhale that any time.  Nicely done!
    Clearly influenced by your visit with the Pope...
    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.  
  • YukonRonYukonRon Posts: 15,006
    lousubcap said:
    Looks great.  I would inhale that any time.  Nicely done!
    Clearly influenced by your visit with the Pope...
    We cooked almost every meal we had in Italy. Carbonara is next. That is one meal I had there that was absolutely superior to anything I have ever had in the states, by far.
    I had a chance to cook my own meal at a place in Venice, the chef took me back and set me up with one of his cooks. It was fun now I just need to up my game.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 15,006
    Forgot to mention, the bottle for the olive oil was my Christmas present. It is 100% Murano glass with a micro ground neck and spout that is leak resistant. Pretty cool.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 15,006
    It was a gift for Christmas, not from the Vatican.🤭
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • lousubcaplousubcap Posts: 20,568
    Carbonara in Italy is about the best pasta dish I have ever had.  I think it's their bacon that is the key ingredient and brings it over the top.  
    Good luck in your quest to nail it.  
    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.  
  • YukonRonYukonRon Posts: 15,006
    lousubcap said:
    Carbonara in Italy is about the best pasta dish I have ever had.  I think it's their bacon that is the key ingredient and brings it over the top.  
    Good luck in your quest to nail it.  
    Absolutely agree, no doubt. The cheeses that they use there is also significantly better than what we can typically find imported here. Timing the egg and cheese blend is everything....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • Mattman3969Mattman3969 Posts: 9,373
    Nice plate of food right there. 

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • calikingcaliking Posts: 13,315
    I'd definitely hit that hard. Especially the pasta part of it. 

    A trip to Italy many years back really inspired us to cook more (and better) at home too, after experiencing the Italians' take on food and eating.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • YukonRonYukonRon Posts: 15,006
    caliking said:
    I'd definitely hit that hard. Especially the pasta part of it. 

    A trip to Italy many years back really inspired us to cook more (and better) at home too, after experiencing the Italians' take on food and eating.
    Exactly.....a lot of pride goes into their cooking. I really enjoyed that aspect of the lifestyle in Italy.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • smokingalsmokingal Posts: 994
    Looks yummy!
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • YukonRonYukonRon Posts: 15,006
    Italian sausages, in a tomato based, vidalia, roasted red pepper with homemade pesto sauce and a little red wine...
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 15,006
    Sammies on the way
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 15,006
    Throwing some toasted sausage rolls with garlic butter and some fresh grated Mozzarella from a big wet block we bought.

    Italy has freaking ruined me.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • northGAcocknorthGAcock Posts: 13,695
    YukonRon said:
    Throwing some toasted sausage rolls with garlic butter and some fresh grated Mozzarella from a big wet block we bought.

    Italy has freaking ruined me.
    That is livin right there. 
    Columbia, South Carolina with a Medium, MiniMax & a 17" Blackstone

    “May the four winds blow you safely home.”
  • YukonRonYukonRon Posts: 15,006
    Planning on adding the sausage, the sauce, (which is flat out awesome)....then adding fresh grated asiago and peccorino romano...
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JohnInCarolinaJohnInCarolina Posts: 15,652

    "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

    Living large in the 919


  • YukonRonYukonRon Posts: 15,006
    The obligatory image of a Super Tuscan Big Red Blend.

    Kinda brings a tear to the eye.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 15,006

    Well tonight, anyway....
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 15,006
    Plated.....sheeeeeeee whizzzzz
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • YukonRonYukonRon Posts: 15,006
    @Sea2Ski

    Get another date set up.

    My gosh. Delicious.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • JohnEggGioJohnEggGio Posts: 952
    edited January 13
    YukonRon said:
    Plated.....sheeeeeeee whizzzzz
    A work of art...
    Maryland, 1 LBGE
  • blind99blind99 Posts: 4,588
    Damn fine eats there!  Happy new year!
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • SciAggieSciAggie Posts: 4,474
    YukonRon said:
    lousubcap said:
    Looks great.  I would inhale that any time.  Nicely done!
    Clearly influenced by your visit with the Pope...
    We cooked almost every meal we had in Italy. Carbonara is next. That is one meal I had there that was absolutely superior to anything I have ever had in the states, by far.
    I had a chance to cook my own meal at a place in Venice, the chef took me back and set me up with one of his cooks. It was fun now I just need to up my game.
    That is very cool. How did you start that conversation to get to go back to the kitchen? 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
    ”One can never go wrong with fried dough and grilled meat”
                                                                                  Smokingal
  • YukonRonYukonRon Posts: 15,006
    SciAggie said:
    YukonRon said:
    lousubcap said:
    Looks great.  I would inhale that any time.  Nicely done!
    Clearly influenced by your visit with the Pope...
    We cooked almost every meal we had in Italy. Carbonara is next. That is one meal I had there that was absolutely superior to anything I have ever had in the states, by far.
    I had a chance to cook my own meal at a place in Venice, the chef took me back and set me up with one of his cooks. It was fun now I just need to up my game.
    That is very cool. How did you start that conversation to get to go back to the kitchen? 
    I asked about the eggs....when to add, how to add. His pictures of himself covered every wall, so I thought I would get him to talk about them...

    Once I asked on the secret of a great carbonara and how I could learn to make it....within seconds I am getting an apron, becoming a kitchen bich for one of the cooks.

    I had fun...we drank proseco while cooking.

    I have tried it once since the return....I am going to nail this dish...I feel it....lol.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • I remember the first time I had carbanara in Capri.  Will never forget that meal.  
    Midland, TX XLBGE
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