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What Are You Chef-ing Tonight, Dr?
Comments
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Ozzie_Isaac said:Spaghetti with fermented tomatoes and onions. These were fermented with Carolina Reapers and definitely add a nice kick.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Barbacoa in there somewhere. Beef cheeks rubbed with a mix of pequin and guajillo chiles, cinnamon, cloves, oregano, pepper, etc. Smoked for 2ish hours. SV overnight. Then sort of braised with onions, bell peppers, garlic, wine. Most definitely worth doing again.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Barbacoa in there somewhere. Beef cheeks rubbed with a mix of pequin and guajillo chiles, cinnamon, cloves, oregano, pepper, etc. Smoked for 2ish hours. SV overnight. Then sort of braised with onions, bell peppers, garlic, wine. Most definitely worth doing again.
Maybe your purpose in life is only to serve as an example for others? - LPL
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caliking said:Barbacoa in there somewhere. Beef cheeks rubbed with a mix of pequin and guajillo chiles, cinnamon, cloves, oregano, pepper, etc. Smoked for 2ish hours. SV overnight. Then sort of braised with onions, bell peppers, garlic, wine. Most definitely worth doing again.
So much going on... GG as platesetter? Always wanted to try pre SV smoke, I recall @Skiddymarker who's big with that, miss him. I also like to use extra grid for the protein, great for rotation if needed, and retrieval.canuckland -
Canugghead said:caliking said:Barbacoa in there somewhere. Beef cheeks rubbed with a mix of pequin and guajillo chiles, cinnamon, cloves, oregano, pepper, etc. Smoked for 2ish hours. SV overnight. Then sort of braised with onions, bell peppers, garlic, wine. Most definitely worth doing again.
So much going on... GG as platesetter? Always wanted to try pre SV smoke, I recall @Skiddymarker who's big with that, miss him. I also like to use extra grid for the protein, great for rotation if needed, and retrieval.
This may be the first time I smoked the protein, then SV'ed. It was a win! Was a bit worried that the smoke was too heavy, but it mellowed out nicely after the overnight SV, then several hours in the fridge. Pretty easy cook, as its sort of split up. Will definitely do this again.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking , embarrassed to ask if it was cold or hot smoked?canuckland
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Going to try a twist on that recipe for French onion pasta that is making the rounds these days. The twist is that I'm going to add some smoked kielbasa. After all, everything tastes better with smoked kielbasa, does it not?
I'll try to snap a few pics if it comes out halfway decent, or even if it doesn't."I've made a note never to piss you two off." - Stike -
Canugghead said:@caliking , embarrassed to ask if it was cold or hot smoked?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I definitely gotta try a pre SV smoke! Still trying to find a source for beef cheeks where i'm at. @WeberWho any ideas?
Doing a few racks of spares today. Honey hog for the rub. Pecan wood for the smoke.
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Homemade mac and cheese for the kidlets.
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French onion pasta with smoked kielbasa."I've made a note never to piss you two off." - Stike -
JohnInCarolina said:
French onion pasta with smoked kielbasa.canuckland -
JohnInCarolina said:
French onion pasta with smoked kielbasa.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Canugghead said:JohnInCarolina said:
French onion pasta with smoked kielbasa."I've made a note never to piss you two off." - Stike -
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lousubcap said:JohnInCarolina said:
French onion pasta with smoked kielbasa.
Here’s the recipe I followed:
https://www.washingtonpost.com/food/2023/02/17/french-onion-pasta-recipe-tiktok/#recipe
"I've made a note never to piss you two off." - Stike -
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FrostyEgg said:Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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^^^Indeed they do^^^
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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What are you chef-ing “this morning” edition?
Waiting for the large to set in for this 11# brisket. 4 AM came real early this morning. -
Sous vide boneless ribeye. Seared at 600 on the Egg. Delicious.
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mehsrea said:Sous vide boneless ribeye. Seared at 600 on the Egg. Delicious."I've made a note never to piss you two off." - Stike
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@mehsrea - That is getting it done right there, from the $$ to the crust. Way to bring it home.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I did 147 because I’m also doing some ribs. Steak went into SV frozen (with seasoning in the bag) so I gave it about 2 hours or so. Ribs are still going.
@JohnInCarolina you and I have similar beer tastes. I enjoyed an Other Half DDH double mosaic, as well as my beloved Troeg’s Nugget Nectar. What’s good with you lately? -
mehsrea said:I did 147 because I’m also doing some ribs. Steak went into SV frozen (with seasoning in the bag) so I gave it about 2 hours or so. Ribs are still going.
@JohnInCarolina you and I have similar beer tastes. I enjoyed an Other Half DDH double mosaic, as well as my beloved Troeg’s Nugget Nectar. What’s good with you lately?
I need to re-stock my Other Half supply. They're pretty hard to beat in my experience. Troeg's makes great beer, I pretty much love all of their stuff."I've made a note never to piss you two off." - Stike -
Finally getting around to smoking the baby backs that have been in the fridge.
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Family day here in canada so had a few people over.
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