Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What Are You Chef-ing Tonight, Dr?
Comments
-
I tried my hand at a full-sized roast in the wood fired oven Saturday evening. Followed this recipe for an Italian sausage stuffed pork loin pretty much exact, minus the asparagus.
https://www.youtube.com/watch?v=UKWw7I8sOzU&ab_channel=FontanaForniUSA
Absolutely incredible results, and I say that as someone who feels Pork Loin is an incredible bland/boring cut of meat. Something magical happens with meats roasted in a wood oven. Just gotta time it properly, waiting enough time for the coals to burn down. It's not pizza, it's a roast. Gentle heat is better.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
@SonVolt that looks amazing! Fire + Meat = Magic
I would rather light a candle than curse your darkness.
-
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
-
Great cook and result right there. You had that fire dialed in. Congrats.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
pizza night! This was with fennel sausage, green peppers, and onion, finished with a raita sauce:
not bad!"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
@JohnInCarolina - Great pie. I'm guessing the green peppers, as opposed to jalapeno green, was to protect your daughters. But fennel sausage has quite a taste as well. Nailed the cook.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
-
A sous vide tri-tip.
"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
-
I should have made more basmati. Threw some spiced rice vinegar, tons of cilantro, salt, pepper and butter in it. Everyone killed it.______________________________________________I love lamp..
-
that is one heckofa crust!WeberWho said:A sous vide tri-tip."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
That looks pretty damn good.nolaegghead said:
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@WeberWho I NEEED some details on the tri tip cook. Looks incredible.THANK YOU FOR YOUR ATTENTION TO THIS MATTER
-
______________________________________________I love lamp..
-
never seen that sauce before, looks like a kicked up tzatziki. looks and sounds greatJohnInCarolina said:pizza night! This was with fennel sausage, green peppers, and onion, finished with a raita sauce:
not bad!
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Hey thanks. This was my first time using the sous vide with tri-tip. It was partially frozen so I went with 125° for 3 or so hours. Before bagging the tri-tip I rubbed it down with Hardcore Carnivore Black and some fresh garlic. Towards the end of the swim I started the egg and placed the cast iron pan in it. When taking the steak out of the bag I removed the garlic and applied a second coat of rub on it. I coated the pan with oil and tossed the tri-tip on it with the dome open during the cook. Enough to get a crust without overcooking it.Legume said:@WeberWho I NEEED some details on the tri tip cook. Looks incredible.
In the past I've always done 120° internal and then go caveman to finish it off. It's always fun throwing it on a lump of coal but a sous vide and a skillet might be the way I go in the future when given the time."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
-
simple wings and tater tots tonight. An easy meal during a hectic school week for the kiddos. Baseball, baseball practice, dancing, baseball again……tonight our only night with nothing
-
Wonderbird boneless chicken thighs, italian chicken with garlic butter pan sauce for Mrs. C and sous vide corn on the cob
Fort Wayne Indiana -
A Christmas classic (in my household, anyway).nolaegghead said: -
-
Tonight meal started bc found BEA-utiful asparagus - went SV for 12 mins at 180 (finish with lemon / salt) with asparagus. For Steak hit with salt early, then reverse sear . . Kids LOVED it all . . Our kitchen is still 100% demo so we haven’t been cooking much ( explains paper plates & odd diced filet - no dishwasher etc) miss cooking so much and miss posting !!
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Hell yeah______________________________________________I love lamp..
-
Tried the Francis Mallman Milanesa recipe (off of his YesChef classes)- I'd cook 30-60 secs less next time, but definitely will be a next time
Large BGE--Louisville KY
"May I be worthy of my meat." Wendell Berry -
Trying some more pies.
I would rather light a candle than curse your darkness.
-
Shraaaaamp tostada #4THANK YOU FOR YOUR ATTENTION TO THIS MATTER -
Things are getting crazy. Rueben pizza pie
I would rather light a candle than curse your darkness.
-
I love this pizza, and would crush it, but... what are you doing to the dough near the edges? Good grief man, it looks like it lost a 12-round fight.Ozzie_Isaac said:Things are getting crazy. Rueben pizza pie"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
@Ozzie_Isaac - the only thing I can find fault with, not enough sauerkraut on that pizza
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum