Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
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?

1…168169171173174…208

Comments

  • lousubcaplousubcap Posts: 28,170
    I love beef back ribs when I can find them with no shiners.  Those look great.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
    · Share on FacebookShare on Twitter
  • lkapigianlkapigian Posts: 9,622
    lousubcap said:
    I love beef back ribs when I can find them with no shiners.  Those look great.  
    Straight up Costco @lousubcap
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • lousubcaplousubcap Posts: 28,170
    Gotta be a CA attraction as I have not seen them here but will hit Costco up this week.  Thanks for the steer.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
    · Share on FacebookShare on Twitter
  • BotchBotch Posts: 13,949
    lousubcap said:
    Gotta be a CA attraction as I have not seen them here but will hit Costco up this week.  Thanks for the steer.  
    I see what you did there.  
    ____________________________________________

    "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  

    · Share on FacebookShare on Twitter
  • GrateEggspectationsGrateEggspectations Posts: 7,813
    lousubcap said:
    While on beef ribs-today's dino bones effort:
    Three bone plate ribs from SRF-(Started at 7.9 lbs)

    And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

    Great eats.
    Thanks for lookin'
    Edit-@caliking's thread "Cooked some things...thread" wins the day, hands down. 
    Too beautiful for even the finest of goat lockers. No way this cook is going submerged and undetected. 
    · Share on FacebookShare on Twitter
  • dmchicagodmchicago Posts: 4,293
    lousubcap said:
    While on beef ribs-today's dino bones effort:
    Three bone plate ribs from SRF-(Started at 7.9 lbs)

    And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

    Great eats.
    Thanks for lookin'
    Edit-@caliking's thread "Cooked some things...thread" wins the day, hands down. 
    Dude!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • calikingcaliking Posts: 17,721
    lousubcap said:
    While on beef ribs-today's dino bones effort:
    Three bone plate ribs from SRF-(Started at 7.9 lbs)
    ...

    And the $$ shot-aka brisket on a stick (been too long since I've cooked these.)

    Great eats.
    ...
    This pic easily belongs in Texas Monthly

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • littlerascal56littlerascal56 Posts: 2,101
    Just a 24 Oz flat iron steak for fajitas tonight.  My buddy that does comps told me to take it to 155+  IT.  Would be the best flavor….and so tender.  I pulled it at 155, rested 10 minutes, and it was tender, juicy, and really good.  Will do this again!
    · Share on FacebookShare on Twitter
  • TideEggHeadTideEggHead Posts: 1,272
    dmchicago said:
    Chicken enchiladas 
    Tomatillos sauce 

    I had to come back for a triple take on this one, dude I need these in my life. Care to share the recipe? I'm always up for a change on my normal enchiladas.

    LBGE
    AL
    · Share on FacebookShare on Twitter
  • TideEggHeadTideEggHead Posts: 1,272
    dmchicago said:
    TideEggHead said:
    dmchicago said:
    Chicken enchiladas 
    Tomatillos sauce 

    I had to come back for a triple take on this one, dude I need these in my life. Care to share the recipe? I'm always up for a change on my normal enchiladas.

    My pleasure:

    The Best Creamy Chicken Enchiladas Recipe (seriouseats.com)

    Good stuff, thank you!
    LBGE
    AL
    · Share on FacebookShare on Twitter
  • LegumeLegume Posts: 13,642
    What kind of salad is that?
    · Share on FacebookShare on Twitter
  • BotchBotch Posts: 13,949
    Legume said:
    What kind of salad is that?
    Assume you're addressing me?  
    No salad.  Bed of rice with the gravy on top of half of it, and a sliced 1/2 green pepper.  
    ____________________________________________

    "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  

    · Share on FacebookShare on Twitter
  • AcnAcn Posts: 4,267

    LBGE

    Pikesville, MD

    · Share on FacebookShare on Twitter
  • LegumeLegume Posts: 13,642
    edited September 2022
    Botch said:
    Legume said:
    What kind of salad is that?
    Assume you're addressing me?  
    No salad.  Bed of rice with the gravy on top of half of it, and a sliced 1/2 green pepper.  
    Yep, it was looking kind of salad-y and given your sig, I thought I’d ask.
    · Share on FacebookShare on Twitter
  • dmchicagodmchicago Posts: 4,293
    Beautiful!

    Nice wine paring, too!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
    · Share on FacebookShare on Twitter
  • StillH2OEggerStillH2OEgger Posts: 3,593
    That looks terrific!
    Stillwater, MN
    · Share on FacebookShare on Twitter
  • GrateEggspectationsGrateEggspectations Posts: 7,813
    @paqman

    Did you confit, or pre-made? No shame in the latter; I find them great. 
    · Share on FacebookShare on Twitter
  • paqmanpaqman Posts: 4,234
    GrateEggspectations said:
    @paqman

    Did you confit, or pre-made? No shame in the latter; I find them great. 
    Cured in a salty brine with celery juice for about a week (equilibrium but I don’t recall the ratio, I’ll need to look it up).

    Cooked sous-vide 36 hours @ 155F

    Let it rest in the fridge for a couple of days.

    Froze it (that was back in December 2019).

    Took it out of the freezer a couple of days ago.  Boiled 10-15 minutes in the bag and then transferred to a ceramic pot to roast it for about 10 minutes.

    Seasoned with Schwartz’s poultry seasoning and Chinese 5 spices.

    It was pretty good for a pre-pandemic bird!  It is not as good as the traditional way but it is much cheaper than getting 50$ of duck fat.  I am not sure that it is worth the effort, Costco sells a 2 pack that is already cooked for about the same price that I pay for 1 leg and it is as good if not better…

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
Sign In or Register to comment.
Click here for Forum Use Guidelines.