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…340341343345346…360

Comments

  • bluebird66
    bluebird66 Posts: 2,853
    shtgunal3 said:

    Cold weather food

    I love over the top chili!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter
  • MasterC
    MasterC Posts: 1,516
    GreatEggspectation those eggs...wonderful
    Fort Wayne Indiana 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 10,677
    MasterC said:
    GreatEggspectation those eggs...wonderful
    Thanks friend. But it’s not like your brisket is any slouch! The bark on that point.

    I love the results from brisket cooks, but the ceremony of the cook is truly half the fun on the rare occasions I make it. 
    · Share on FacebookShare on Twitter
  • dbCooper
    dbCooper Posts: 2,600
    Canugghead said:
    You guys are killing it. King's dinner and brisket for breakfast!
    That pretty much says it.  Good stuff @GrateEggspectations and @MasterC.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 6,978
    @GrateEggspectations Fantastic savory and sweet plate. 😋
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 6,978
    @MasterC. Great looking slab of cow😋
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 35,002
    Definitely rolling in hot on Friday!
    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
  • Botch
    Botch Posts: 16,721
    The ladies made this on ATK last Saturday; sounded good and I've never worked with black cardamon before, so gave it a spin, Keema Aloo:
     

     
    Looks like a simple hamburger and potato dish, but it has 23 ingredients in it.  Very spicy (even after doubling the potatoes) but I'll be making it again.  
    _________
     
    He was upset the funeral ceremony wasn't All About Him.
    So were a lot of other people.
     
    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 4,116
    Wahoo, cast iron seared. Soy, ginger, garlic marinade. Finished in the oven for 5 minutes. Pics to follow 
    · Share on FacebookShare on Twitter
  • ColbyLang
    ColbyLang Posts: 4,116


    10 chunks this size. All disappeared before I could snap any other pics lol. The dish did not disappoint. Thai slaw and a simple pasta salad as sides
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 16,721
    The Hill AFB Commissary has had canned "wahoo" on the shelf for awhile now, and it's tasty and inexpensive; I've been playing with it in different dishes.  Didn't know what the fish looked like, so here's a pic; looks like a lean sporting fish.
     

     

    _________
     
    He was upset the funeral ceremony wasn't All About Him.
    So were a lot of other people.
     
    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 16,721
    ^^^ Kewl!  I imagine they put up a pretty good fight.  
    _________
     
    He was upset the funeral ceremony wasn't All About Him.
    So were a lot of other people.
     
    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,282
    Botch said:
    The ladies made this on ATK last Saturday; sounded good and I've never worked with black cardamon before, so gave it a spin, Keema Aloo:
     

     
    Looks like a simple hamburger and potato dish, but it has 23 ingredients in it.  Very spicy (even after doubling the potatoes) but I'll be making it again.  
    Nice! Keema is in regular rotation here, usually with goat, or lamb. Our version has peas in it. I'm curious to see what the ATK recipe is like. 

    For many Indian style recipes, some of the steps are not given due attention. Many recipes are improved by building a sofrito of sorts, before adding in the protein and other ingredients.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 16,721
    caliking said:
    I'm curious to see what the ATK recipe is like. 

    For many Indian style recipes, some of the steps are not given due attention. Many recipes are improved by building a sofrito of sorts, before adding in the protein and other ingredients.
    I had DVR'd it, tried to write down all the steps as they did them:
     

    Keema Aloo              (ATK)

    Ingredients

    2 Tbs oil

    6 peppercorns

    1 sticks cinnamon

    4 green cardamon

    2 black cardamon

    1 red onion

    2 cloves garlic

    1 tsp grated ginger

    1 lb 90% ground beef

    3/4 tsp salt

    2 tsp ground coriander

    1/2 tsp tumeric

    1/2 tsp cumin

    2 tsp Kashmir chile powder (or paprika) (I used gochugaru, it's what I had)

    2 tomatoes, chopped

    1/4 cup yogurt

    8-oz Yukon Gold potato, diced

    1 serrano, sliced lengthwise

    1/4 cup cilantro

    black pepper

    Rice, na’an, or noodles

    Procedure

    • Heat oil over medium heat, toast spices
    • Add onion when fragrant, cook til well-browned
    • Add garlic, ginger, and beef, raise heat to med high
    • When mixture is dry, add dry spices, tomato, yogurt, potatoes and serrano
    • Stir for 2 minutes, cover and lower heat
    • Simmer 15 minutes, remove large spices, stir in cilantro, adjust for seasoning
    • Serve with rice or na’an
    _________
     
    He was upset the funeral ceremony wasn't All About Him.
    So were a lot of other people.
     
    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 10,677
    poster said:
    Tried party ribs and caveman for the first time today. Steak was good, and so were the ribs. I realized i just prefer ribs cooked fast and no sauce. I prefer some chew I guess and just plain old Montreal steak on them. I will definitely do the steak again this way though.
    Your post is making me hungry. 

    Introduced a coworker to caveman cooks this week (spreading the gospel of @lousubcap) and she was blown away. She had done a T-bone and ribeye with excellent results. Definitely a fun cook!
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 35,002
    Glad caveman is getting the press.  Some great outcomes above.  Congrats to @poster and @BeanHead for giving it a go and the awesome results.  
    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: 10,677
    @BeanHead

    Beauty.
    · Share on FacebookShare on Twitter
  • BeanHead
    BeanHead Posts: 272
    lousubcap said:
    Glad caveman is getting the press.  Some great outcomes above.  Congrats to @poster and @BeanHead for giving it a go and the awesome results.  
    I know it is the thing here, but even if I use it… I kinda hate calling it caveman when it is how I cooked for a couple years when I lived in a village in Morocco that didn’t have running water or electricity. It is honestly just open fire cooking and is the best way to grab flavor and kill bacteria. 
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 35,002
    BeanHead said:
    lousubcap said:
    Glad caveman is getting the press.  Some great outcomes above.  Congrats to @poster and @BeanHead for giving it a go and the awesome results.  
    I know it is the thing here, but even if I use it… I kinda hate calling it caveman when it is how I cooked for a couple years when I lived in a village in Morocco that didn’t have running water or electricity. It is honestly just open fire cooking and is the best way to grab flavor and kill bacteria. 
    You have more run time with that technique than likely most of the rest of us here.  This place is free flowing so feel free use any descriptors as the exposure and cooking style is the objective.  
    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
  • BeanHead
    BeanHead Posts: 272
    Thanks, didn’t mean to be a crab at you @lousubcap just reflecting on the meals I have had around the world with folks that only have fire to cook and how they would feel if I told them it was called caveman.
    · Share on FacebookShare on Twitter
  • Corv
    Corv Posts: 494
    Caveman cooking - Never tried it. How do you keep the ash off the meat?
    Somewhere on the Colorado Front Range
    · Share on FacebookShare on Twitter
  • poster
    poster Posts: 1,310
    Corv said:
    Caveman cooking - Never tried it. How do you keep the ash off the meat?
    Nothing, I was suprised it doesn't stick to it at all. I had glowing red pieces and black under the meat, none of it stuck
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 18,613
    Fried pork tenderloin and squash casserole. 


    · Share on FacebookShare on Twitter

Categories