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What Are You Chef-ing Tonight, Dr?

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Comments

  • lousubcaplousubcap Posts: 27,700
    Lookin sweet right there.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcaplousubcap Posts: 27,700
    Not bad for a first timer. Pleased with the outcome but definitely not switching careers to full time brisketeer yet. Flavor is great, tenderness is great, didn’t get that flop over the knife thing.  Cooked a lot faster due to being smaller than the reference recipe.  Had a couple of frustrating turns during slicing but that stuff was headed to sandwichville anyway.   

    As long as you and the others enjoyed it, you nailed it.  Contrary to Allen Iverson regarding practice, it really is "all about practice" but you are opening at an extremely high level.  Great cook and results right there.  Way to nail the virgin cook!
    Time to go again-four week wet age a Costco prime and fire it up.   B)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • lousubcap said:
    As long as you and the others enjoyed it, you nailed it.  Contrary to Allen Iverson regarding practice, it really is "all about practice" but you are opening at an extremely high level.  Great cook and results right there.  Way to nail the virgin cook!
    Time to go again-four week wet age a Costco prime and fire it up.   B)
    Thanks Cap!  You are a pro in a world of amateurs. Always appreciate your insights. 
  • abtaylor260abtaylor260 Posts: 241
    My favorite cook on the Blackstone. I would eat that for breakfast right now. 

    If you want something different I do a chicken version. 

    Chicken breast 
    Onions
    Provolone cheese (I add pepperjack also)
    Cajun Seasoning

    Serve on a roll with mayo lettuce tomato. 

    You can add or take away what you want. This is the generic mix I use. 
  • Some dynamite cooks here, ladies and gents!
  •  Catfish stew with cauliflower rice tonight. Not bad.

    That looks great. Can tell the sauce is flavourful, just by the look of it. 
  • lousubcaplousubcap Posts: 27,700
    My take- Chef-ing is cheffing so I consider this the anchor to the great cheffing that is readily apparent here.  That said, if your cheffing also serves as an enhancer to another thread then that is a bonus.   
    The more cheffing exposure the better.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • calikingcaliking Posts: 17,430
     Catfish stew with cauliflower rice tonight. Not bad.

    That looks so damn good. Could you share the deets on the catfish stew?

    Have been meaning to try cauli rice. Seems like it would pair well with the stew. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • abtaylor260abtaylor260 Posts: 241
    caliking said:
     Catfish stew with cauliflower rice tonight. Not bad.

    That looks so damn good. Could you share the deets on the catfish stew?

    Have been meaning to try cauli rice. Seems like it would pair well with the stew. 
    Sure it would be an honor for a polished chef like yourself! 

    Getting back on low carb regimen. 


    Followed this recipe mostly. Did not have liquid aminos. Used kitchen bouquet and Worcestershire in its place for flavor and color.  

    Added Cajun seasoning for some more salt and heat. 

    Rice the cauliflower by hand with a cheese grater and used butter s and p, turmeric and paprika for color. 
  • calikingcaliking Posts: 17,430
    edited August 23
    caliking said:
     Catfish stew with cauliflower rice tonight. Not bad.

    That looks so damn good. Could you share the deets on the catfish stew?

    Have been meaning to try cauli rice. Seems like it would pair well with the stew. 
    Sure it would be an honor for a polished chef like yourself! 

    Getting back on low carb regimen. 


    Followed this recipe mostly. Did not have liquid aminos. Used kitchen bouquet and Worcestershire in its place for flavor and color.  

    Added Cajun seasoning for some more salt and heat. 

    Rice the cauliflower by hand with a cheese grater and used butter s and p, turmeric and paprika for color. 
    Thanks for the recipe.  Its gonna need moar garlic though :wink:

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • dbCooperdbCooper Posts: 1,553
    caliking said:
     Catfish stew with cauliflower rice tonight. Not bad.

    That looks so damn good. Could you share the deets on the catfish stew?

    Have been meaning to try cauli rice. Seems like it would pair well with the stew. 
    Sure it would be an honor for a polished chef like yourself! 

    Getting back on low carb regimen. 


    Followed this recipe mostly. Did not have liquid aminos. Used kitchen bouquet and Worcestershire in its place for flavor and color.  

    Added Cajun seasoning for some more salt and heat. 

    Rice the cauliflower by hand with a cheese grater and used butter s and p, turmeric and paprika for color. 

    That looks great, true soul food there.  Bookmarked for use on cool Fall day.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • calikingcaliking Posts: 17,430
    edited August 26
    Pulled pork last weekend for a grandbaby's birthday get together. New toy FB500's first overnighter went well; problem is I still woke up few times, to check FB instead of egg  :)

    ...

    Leftover, with sour dough bread, ran out of buns.

    This pic is beeeaaauuutiful :) Happy birthday to the little one!

    Edit: I wonder how long it will be before the grandbabies start asking "Grampa... why do you ALWAYS take pictures of your food??"

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • caliking said:
    Pulled pork last weekend for a grandbaby's birthday get together. New toy FB500's first overnighter went well; problem is I still woke up few times, to check FB instead of egg  :)

    ...

    Leftover, with sour dough bread, ran out of buns.

    This pic is beeeaaauuutiful :) Happy birthday to the little one!

    Edit: I wonder how long it will be before the grandbabies start asking "Grampa... why do you ALWAYS take pictures of your food??"
    My kids ask me that routinely. And I never have a very good answer. 
  • CanuggheadCanugghead Posts: 9,638
    @caliking haha, I cheated with ‘Light flare’ special effect on my ancient Samsung  :)
    canuckland
  • abtaylor260abtaylor260 Posts: 241
    caliking said:
    Pulled pork last weekend for a grandbaby's birthday get together. New toy FB500's first overnighter went well; problem is I still woke up few times, to check FB instead of egg  :)

    ...

    Leftover, with sour dough bread, ran out of buns.

    This pic is beeeaaauuutiful :) Happy birthday to the little one!

    Edit: I wonder how long it will be before the grandbabies start asking "Grampa... why do you ALWAYS take pictures of your food??"
    My kids ask me that routinely. And I never have a very good answer. 
    I tell my daughter you like taking pics of butterflies and flowers right? 
    Daughter: yeh.
    me: well I like taking pics of my food. 

    Lol still sounds creepy when you write it out 
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