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What Are You Chef-ing Tonight, Dr?
Comments
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@Florida Grillin Girl” my pleasure! The gratin is based on two Ina Garten recipes. I adjust/modify depending upon the availability of seafood and diner’s preferences. I always have the stock in my freezer, as well as portions of the carrot/leek sauté. I’ve also substituted puff pastry or Pate Brisee for the crumb topping. The gratin is easily portioned to individual or family sized vessels. It can also be assembled and refrigerated a few hours before baking. I love the convenience of advance dinner preparation especially when entertaining!
Let us know if you make this. With your skills and proximity to stellar seafood it’s guaranteed to be a culinary success!
IL -
When @Canugghead says "SWBO... Maybe we should have a light, simple, lunch today..."#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Tried my hand at chilaquiles this morning. Not too bad.
Las Vegas, NV -
Battleborn said:Tried my hand at chilaquiles this morning. Not too bad.LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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Thank you @LetsEat
I am a huge Ina fan, watch her shows, but don't have the cookbooks.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
This was solid
"I've made a note never to piss you two off." - Stike -
@caliking, thank you for your kind words. I hope that you enjoy the gratin as much as my family and guests do!
@Florida Grillin Girl, my mom was a huge Ina Garten fan with an extensive cookbook collection. As my siblings don’t cook, I inherited her culinary library. It’s fun to page through the books and see mom’s notes. As years go by, I’ve added my own notes and observations.Lastly, here are a few additional personal variations.The seafood stock makes an excellent fish soup/stew base. Just add your favorite seafood, garnish with a drizzle of olive oil, fresh herbs and a garlic rubbed artisan bread crouton.
The completed saffron cream sauce makes an excellent base for an Amuse-bouche that works well for a sit down dinner or passed hors d’oeuvres at a cocktail party. I like to serve it in a crystal shot glass with a small shrimp or scallop and an herb garnish. It also presents nicely in a Chinese soup spoon. Place the sauce in the spoon and top with the fish and herb garnish.
The sautéed leeks and carrots are the perfect filler for quiches. I’ve made petite for an Amuse-bouche and full size for a brunch.IL -
The above skills and cooks are too much for me these days, but I did plan and execute a simple dino beef ribs cook to enable me to run DVR for the No Fun League games today. SRF black plate ribs (8 lbs) going in-Around 6 hours at 270-290*F on the dome.On the board and ready to slice-The money shot. Been too long since I cooked these. True brisket on a stick. Awesome.Thanks for lookin-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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@lousubcap beats their pork cousins every time for sure and love how you slice right next to the bone.
canuckland -
First picnic roast today for pulled pork. Took a little over nine (edit) hours of cooking with grid temp wandering between 215 and 305. Couldn’t get the vents set for a consistent temp. Most of the cooking time was around 260. My daughter had thirds so success.
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@Cstorm - Great cook and bark.As you are aware- unless specified, the cook temps here reference the BGE dome thermo as every cooker has one.This Q cooking adventure is definitely analog in terms of accuracy (excepting the quick read output for hot and fast cook finish temps). So get your BGE dome temperature stable ( 45-60 minutes +/- 5-10*F ) somewhere in the 240-280*F range for low and slow and then let it run. Don't chase the temperature as you will never get it right. Yes, if stable at 250*F when loading the protein it will climb as the meat cooks but you can either let it ride or minimally close the lower vent . FWIW-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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Mini-meatball subs on garlic bread with melted provolone.Pro tip for next meatball sandwich. Cut the meatballs in half so they stay in the sandwich easier.XL BGE
Plainfield, IL. -
Chefing hotdogs, dr.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Maybe your purpose in life is only to serve as an example for others? - LPL
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Baaaaaaad chickenMess you up!
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Tried my hand at some Cajun Shrimp pasta. Turned out pretty well.Las Vegas, NV
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Great meal, and it feels like I’m stealing - burgs (to be cooked med rare) made from tenderloin scraps.
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Game 1 done for the W. Waiting on game 2 for a hopeful $ parlay.Oh and wings are on the egg.LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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TechsasJim said:Game 1 done for the W. Waiting on game 2 for a hopeful $ parlay.Oh and wings are on the egg.
Maybe your purpose in life is only to serve as an example for others? - LPL
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Ozzie_Isaac said:TechsasJim said:Game 1 done for the W. Waiting on game 2 for a hopeful $ parlay.Oh and wings are on the egg.LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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apricot-glazed pork tenderloin and bacon-and-egg fried rice
"I've made a note never to piss you two off." - Stike -
cool smoked some tri tip for about 4 hours, then lit some coal to smoke at 250F, then pulled for a reverse sear.current: | Large BGE | Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
sold:| PitBoss pro 820 | WSM 22 | -
@danhoo - beautiful finish on that tri-tip. Sweet.
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. -
Tostada towers with marinaded shredded bone in chicken thighs. tWife made Mexican street corn. Didn’t get the best plating picture but tastes so good.
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I had a chop just chilling in the fridge so I made some breakfast
Panko and cheese crusted with scramble and gravy
Fort Wayne Indiana -
Doc said I was PHAT this morning. I didn’t realize that was still a saying in 2024. No way he could’ve meant fat.Tonight’s fried poke chops to celebrate such a great compliment. 😜
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