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…283284286288289…408

Comments

  • Dyal_SC
    Dyal_SC Posts: 6,528
    @shtgunal3 , dontcha go talkin all fresh to me, young man. I’m taken. 😆 
    · Share on FacebookShare on Twitter
  • HeavyG
    HeavyG Posts: 10,380
    caliking said:
    JohnInCarolina said:
    Canugghead said:
    GrateEggspectations said:
    caliking said:
    Looks delicious @JohnInCarolina. I first thought it was an Indian dish that I hadn't heard of before. 
    My mistake. Exactly what I thought. Was  “aloo” that did it for me. 
    Same here  :)
    Here’s the recipe if y’all are interested:


    Thanks for the recipe.

    Check out the author of the reference cited. I've been eyeing it for some, since hearing about him on NPR some time ago. I think he died last year, after a long culinary career. 
    His recipe for that is also on the Epicurious site in case anybody wants to import it into their recipes app - https://www.epicurious.com/recipes/food/views/cumin-scented-potatoes-with-tomatoes-ghurma-aloo


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,141
    JohnInCarolina said:
    Gulfcoastguy said:
    I copied the picture of the Ghurma Aloo. Already thinking of ways to tweak it.
    It’s an easy dish, but I think it definitely needs a little something extra.  I think throwing some smoked sausage in with it could work well. 
    SV lamb 
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    DoubleEgger said:
    JohnInCarolina said:
    Gulfcoastguy said:
    I copied the picture of the Ghurma Aloo. Already thinking of ways to tweak it.
    It’s an easy dish, but I think it definitely needs a little something extra.  I think throwing some smoked sausage in with it could work well. 
    SV lamb 
    Yep, that would work too!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    ColbyLang said:
    ...

    Detroit style first attempt. Got freebie pans from our pan company. Ordered Ooni’s just add water base. Mix, let rest for 2 hours and then stretched. Good pepperoni (not Hormel), red onion and Wisconsin brick cheese. More pepperoni for posterity. 14 minutes at 525 in my oven in the kitchen cus I didn’t wanna go outside lol. It’s a winner, will definitely do this again 
    There's a lot to love right there... the crispy cupped pepperoni, the onions, and that cheesy crunchy edge. Drooling over here. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    caliking said:
    ColbyLang said:
    ...

    Detroit style first attempt. Got freebie pans from our pan company. Ordered Ooni’s just add water base. Mix, let rest for 2 hours and then stretched. Good pepperoni (not Hormel), red onion and Wisconsin brick cheese. More pepperoni for posterity. 14 minutes at 525 in my oven in the kitchen cus I didn’t wanna go outside lol. It’s a winner, will definitely do this again 
    There's a lot to love right there... the crispy cupped pepperoni, the onions, and that cheesy crunchy edge. Drooling over here. 
    What I loved was the 5:48am timestamp on the post, implying he was set to enjoy a breakfast of champions. 😂
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    I'm hungry now!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 4,385
    GrateEggspectations said:
    caliking said:
    ColbyLang said:
    ...

    Detroit style first attempt. Got freebie pans from our pan company. Ordered Ooni’s just add water base. Mix, let rest for 2 hours and then stretched. Good pepperoni (not Hormel), red onion and Wisconsin brick cheese. More pepperoni for posterity. 14 minutes at 525 in my oven in the kitchen cus I didn’t wanna go outside lol. It’s a winner, will definitely do this again 
    There's a lot to love right there... the crispy cupped pepperoni, the onions, and that cheesy crunchy edge. Drooling over here. 
    What I loved was the 5:48am timestamp on the post, implying he was set to enjoy a breakfast of champions. 😂
    Oh I wish. 5:48am CST. I’d been at work for 3 hours already. Quick cup of coffee 
    · Share on FacebookShare on Twitter
  • Campbell2N
    Campbell2N Posts: 175
    Thatgrimguy said:
    Dialing in my bulk fermentation and shaping technique!! 



    We should hang out. 
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Campbell2N said:
    Thatgrimguy said:
    Dialing in my bulk fermentation and shaping technique!! 



    We should hang out. 
    I’d love to, your Detroit style pizza looked incredible!
    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
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,670
    @Thatgrimguy - I would say (rookie here) you have your fermentation and shaping techniques on the top shelf.  Great looking breads!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,670
    Great plate right there @GrateEggspectations. However, I'm waiting for @fishlessman to call foul with the pliers. 
    I have always given the lobster roll my clear second place (behind the straight meat) spot but I have been gone from the northeast for so long.  Don't put any stock in my comments other than to say, I would crush it all.  Sweet.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,631
    edited March 2024
    @GrateEggspectations Great looking grub right there. Wrong pliers for the job though, you risk crushing the meat  ;)

    canuckland
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Canugghead said:
    @GrateEggspectations Great looking grub right there. Wrong pliers for the job though, you risk crushing the meat  ;)

    For lobster I usually rely on some pliers and a set of 30-weight ball bearings.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,670
    A small wooden mallet on the shell takes the dexterity skill-set out of the game.  FWIW- B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    My choice of pliers was entirely considered. Did not give much weight to meat integrity, given the format for service. Also didn’t want lobster juice all over my day-to-day tools. 
    · Share on FacebookShare on Twitter
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    GrateEggspectations said:
    Was out for a bite with my main squeeze when I get a text from my daughter asking if I can post her photos on the forum (but only if I “think they’re worthy”). These are the photos that she took and sent to me. She chopped some of the ingredients herself. 




    Definitely worthy!  I was just scanning photos and thought, dang, that looks yummy!  Then I read the description.  It earned a like without knowing the genesis of the photos.

    I would rather light a candle than curse your darkness.

    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    oh my, @MasterC.  Nice cook, and beautifully presented. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • MasterC
    MasterC Posts: 1,579
    Thank you,
    Fort Wayne Indiana 
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,355
    @MasterC. You are in a league of your own!! Stunning sir😋
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,670
    Crushed that cook @MasterC.  You did those chops proud,
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • MasterC
    MasterC Posts: 1,579
    johnmitchell said:
    @MasterC. You are in a league of your own!! Stunning sir😋
    Thanks. Mrs.C says something like that.
    I had to make pork chops for her, baby animal syndrome. 
    Fort Wayne Indiana 
    · Share on FacebookShare on Twitter

Categories