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Click to WatchCentex’s Salsa Vault (post yours here too if ya want)
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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. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Coldest I ever saw up there was -28º. We had to detach a topside cable with 15, 1/8" brass screws, so no gloves. Each of us could get about three done, before we lost feeling in our fingers, jumped into the truck, and the next guy (out of four) ventured out. Fortunately it was dead calm.
Coldest windchill I saw was -85 F. I had to drive from Grand Forks to GFAFB (15 miles) but once I got to work, all travel was cancelled. The alert crews, cops, and cooks out in the missile field had to pull a 48-hour shift, instead of the usual 24-hour.
Glad I got to do that for a tour, and have the utmost admiration for the troops that did that for a career; but I don't EVER want to go back!
EDIT: Good grief, how did I post that in a salsa thread? Buffalo please delete.
"People think that I must be a very strange person. This is not correct; I have the heart of a small boy. It is in a glass jar on my desk"
- Stephen King
Ogden, Utard
3 Anaheim green chiles
3 Serrano Peppers
2-5 jalapenos based on desired heat
1 White Onion
1 bulb Garlic
1 red bell pepper
1/4 c white vinegar
3 tbsp salt
2 tbsp black pepper
1 Lime – Juice
1 bunch fresh cilantro chopped if desired recently learned some people HATE Cilantro
Roast all Vegetables on egg Raised Direct @400 until vegetables begin to blister
Sometimes I add 1-2 Habeneros to a batch or just 1 to the 1 of the bowls above and make half hotter than the other
I vac seal all those lids on just to push it to the ~2weeks or so in the fridge.
Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting. The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president.
minimum twice a week, makes for an inexpensive lunch at work off the grill. they are on the shopping list for this weekend.
I exchanged the 3 cloves of garlic for 2 bulbs.
Traded the jalapeno for four habaneros.
Skipped the sugar.
No cilantro.
1 seven oz can of the chipotle peppers in adobo.
A definite winner. Yes some weak pics. (the 10" CI was max'd out.)
And the finish:
definitely a true keeper.
Stay healthy and stay safe-
1 lb Tomatillo
2-4 jalapeno or 1-2 habanero
4-5 cloves of garlic
big pinch of salt
tsp cumin
tsp+ Oakridge Habanero Death Dust
char up the veg, add to blender with other ingredients and give it a spin.
It amazes me, how many people do not realize how the future works.
1 Large (28 oz.) Whole Tomatoes (1/2 drained)
½ bunch of green onions
1 to 3 fresh jalapeno peppers
1 clove of garlic
1 ½ tablespoon of apple cider vinegar
1/4th teaspoon sugar
1/4th teaspoon of ground cumin
½ teaspoon salt
1/2 bunch of cilantro
Directions:
Chop onions, garlic & jalapeno peppers. Put in blender or food processor and chop again. Add all other ingredients and blend again quickly.
Large BGE, 2 Tier Adjustable Swing Rack System, three (3) bricks from Home Depot for raised direct, Blackstone 22" Griddle - Finally have a decent cooking area!
Dallas, TX
And this thread, in early August, deserves a bump.
"People think that I must be a very strange person. This is not correct; I have the heart of a small boy. It is in a glass jar on my desk"
- Stephen King
Ogden, Utard
Georgia
The first was a roasted Tomatillo/Hatch loosely based on this recipe:
https://beyondmeresustenance.com/roasted-tomatillo-hatch-green-chile-salsa/
The second was the roasted Habanero and garlic posted earlier in the thread.