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What Are You Chef-ing Tonight, Dr?
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Smoked prime rib. She’ll go on around 5:30-6 Hopefully come off around 10-10:30. Will have to hold over for a couple of hours, merry Christmas everyone
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Korean bbq ribs, for dinner tonight. You know, the traditional Christmas meal…"I've made a note never to piss you two off." - Stike
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lousubcap said:Always a challenge to nail the paella socarrat given when to pull from the BGE, factor in the 25 minute drive and then the 90 minute hold upon arrival. But not too bad this evening- (Edit-double wrapped in HDAF and a towel-no oven reheat.)On the LBGE (15.5 inch pan recommended by @Little Steven around a decade ago-brings back memories every time) with bomba rice, saffron, some Christmas coloured (nod) veggies, shrimp, sausage, chix and lots of garlic. Getting ready to declare victory-Turned out well given the protracted hold: (And did get the socarrat w/o a burn)The dark pieces are sausage. 5 adults crushed it.Merry Christmas 🎄!canuckland
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ColbyLang said:Smoked prime rib. She’ll go on around 5:30-6 Hopefully come off around 10-10:30. Will have to hold over for a couple of hours, merry Christmas everyone
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Exposed to Covid and feeling meh so we didn’t go to the family party. I made tortillas and ate freezer brisket and shrimp tacos. The shrimp was the star by a large margin tbh, tWife crushed the seasoning on those
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@Campbell2N - sorry to hear about the Covid. But you ate well based on the evidence presented. Here's to a speedy recovery. Merry Christmas🎄
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. -
Thank you for the good vibes @lousubcap. Merry Christmas to you and yours!
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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.
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Cajun filets and lobster. Pesto bread. Teriyaki balsamic Brussels sprouts. Spinach and tomatoes. Didn’t get a money shot of the steaks but they were perfect. Rare for my wife. Medium rare for the rest of us.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:Cajun filets and lobster. Pesto bread. Teriyaki balsamic Brussels sprouts. Spinach and tomatoes. Didn’t get a money shot of the steaks but they were perfect. Rare for my wife. Medium rare for the rest of us.XL BGE
Plainfield, IL. -
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"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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@Botch, thanks for asking. My wife and daughter made it. My daughter made some a while back and they attempted to do it again. They weren’t as happy with it this time around although it was quite good.Here is the recipe my daughter suggests.My wife makes the pesto and my daughter figured out how to braid it into the dough.Sorry I don’t have a more specific answer.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Last night’s dinner. A B-I-L’s efforts; not mine. He makes turkey unlike any I’ve had elsewhere. Incredibly moist.
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lkapigian said:
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GrateEggspectations said:lkapigian said:Visalia, Ca @lkapigian
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Cooker prime rib last night and some pedestrian bone in chicken breasts for the lone weirdo in the family. I have only done a couple in my life on the egg. Turned out really good, I know it’s cooked a little more than I would have liked but the ladies of the house prefer it this way. I have learned it’s best to keep them happy.Midland, TX XLBGE
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So much good eating to catch up on! Not a whole lot going on here, as the fam is away. Seems like it’s still been busy though.Met up with @texaswig , for Ethiopian grub last week.Apple, and pecan, pies for the holiday weekend.Christmas Eve dinner at our friends’ home.1/2” Akaushi flat iron steak for man dinner yesterdayHope all are having a great holiday season!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@caliking
Looks like a great time and excellent eats. I hope the kids are enjoying their newfound membership in the Blue Man Group. -
Christmas Beef Tenderloin with shiitake tarragon sauce. Always so so good.
Part of FAM got COVID so decent amount leftovers, honestly blew my mind, filet sliders with razor thin onion, Havarti & horseradish/ tarragon / lemon aioli
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” -
Detroit style pizza here tonight. Haven't done it in a while, and forgot how good this can be.
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NDG said:Christmas Beef Tenderloin with shiitake tarragon sauce. Always so so good.
Part of FAM got COVID so decent amount leftovers, honestly blew my mind, filet sliders with razor thin onion, Havarti & horseradish/ tarragon / lemon aioli
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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1/2” Akaushi flat iron steak for man dinner yesterday
The next time somebody asks how to cook a 1/2" steak, can we show this picture and have @caliking give some guidance - instead of just running the poor bastard off?Hope all are having a great holiday season!XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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EzraBrooks said:Detroit style pizza here tonight. Haven't done it in a while, and forgot how good this can be.Looks great! I have been hammering that recipe recently and honestly, never liked thick pizza before I started making it myself. Even from Buddy’s… Finding brick cheese can be challenging though.
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Brisket!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Foghorn said:1/2” Akaushi flat iron steak for man dinner yesterday
The next time somebody asks how to cook a 1/2" steak, can we show this picture and have @caliking give some guidance - instead of just running the poor bastard off?Hope all are having a great holiday season!
About 90 seconds per side, flipped twice. Threw a pat of HEB's Cajun compound butter in the pan, and called it done. Temped shy of 130F while it was in the pan, some carryover while it rested, but not much since it was a whopping 1/2"!
FWIW, that was a Heartbrand Akaushi flat iron of 2020 vintage, that surfaced during a recent freezer dive. It was farkin' delicious. I may just "freezer age" steaks from this point on#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@caliking - to a non-surgeon's eye that looks like a bit more than 1/2" but males always enhance dimensions. The outcome looked great.Regarding Heartbrand beef- I used to be a big fan of the Heartbrand Akaushi briskets...about twice a year they would offer reduced shipping charges (to free) on orders over $100. Have not seen that in three years. Over $100 their standard shipping is 25% of the purchase price. No longer happening here.Beef and Texas-better to be lucky than good any day!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.
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Made my first Detroit style pizza a few days ago. It was so good!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thatgrimguy said:Made my first Detroit style pizza a few days ago. It was so good!Seeing yours has my interest piqued!LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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Thatgrimguy said:Made my first Detroit style pizza a few days ago. It was so good!
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