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What Are You Chef-ing Tonight, Dr?

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Comments

  • Legume
    Legume Posts: 14,602
    Mikee’s chicken
  • nolaegghead
    nolaegghead Posts: 42,102
    Chicken chili I made the other day 
    ______________________________________________
    I love lamp..
  • caliking
    caliking Posts: 18,727
    Chicken chili I made the other day 
    Neat twist. Looks terrific. How did the chili crisp go with it?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • nolaegghead
    nolaegghead Posts: 42,102
    caliking said:
    Chicken chili I made the other day 
    Neat twist. Looks terrific. How did the chili crisp go with it?
    Great, I licked the bowl clean.

    This chili was about 20% hatch chilis by volume and I wasn't shooting for hot, but it came out that way.  Mrs Nola needed extra sour cream to cut the heat.  Mellowed a bit after a couple days in the fridge.
    ______________________________________________
    I love lamp..
  • ColtsFan
    ColtsFan Posts: 6,310
    Direct or indirect?

    ~ John - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • FarmingPhD
    FarmingPhD Posts: 839
    ColtsFan said:
    Direct or indirect?

    If it’s sushi grade you have a 3rd option.  John the Baptist like them with honey I guess.
  • Acn
    Acn Posts: 4,424
    ColtsFan said:
    Direct or indirect?

    I’d start with breaded and fried 

    LBGE

    Pikesville, MD

  • dbCooper
    dbCooper Posts: 2,061
    edited May 2021
    The species in this area emerge annually, not the fancy 17 year type, so nothing real special other than a marker that Summer is here.
    As regards eating I have no experience.  The beagles occasionally snag one, they seem to be a delicacy eaten sushi style, for them.  For your consideration, they leave the head and wings behind.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • kl8ton
    kl8ton Posts: 5,410
    edited May 2021


    Frozen pizza.  Oven hasn't worked for a while.  Igniter went out. I swapped the broiler igniter for oven ignitor a while back.  That went out.  Meh. 

    Pizza soon.  

    In unrelated news.  . . That picture is right side up! 
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • caliking
    caliking Posts: 18,727
    Legume said:



    Dang... these look and sound phenomenal. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • @Canugghead: You piqued my interest. Wat dat? Whatever it is, I have seen enough of your posts to know that it will be epic!
  • Canugghead
    Canugghead Posts: 11,453
    Thanks @GrateEggspectations, nothing epic, just a makeshift steamer for the same old MSM I smoked yesterday. ETA three hours on gentle steam.
    canuckland
  • marcdc
    marcdc Posts: 126
    lousubcap said:

    Once that finished it was on to the chargrilled oyster chase since enjoyed at Drago's (@nolaegghead's crawfish boil tipped the scale).  I ran them a bit too long (BGE heat retention and adult supervisory beverages were the culprits) but I am good with the experimenting.  

    The technique and fine tuning for these make the holy grail quite elusive but fun to chase! 
    They were quite enjoyable.
    Thanks for looking.
    Stay healthy and safe out there-


    care to share the recipe you used for the chargrilled oysters? I'm dying to make them!
  • lousubcap
    lousubcap Posts: 32,168
    @marcdc -
    Here's a youtube video that mentions the ingredients but not the quantity:
    https://www.youtube.com/watch?v=Y06JMupjtw4  
    And here's a ball-park recipe with some details:
    Butter Sauce:  (the quantity of each obviously depends on the number of oysters)
    melt unsalted butter in a pan and add the following:
    a lot of finely minced or chopped fresh garlic 
    lemon juice
    dried oregano
    fresh ground pepper to taste

    Cheese Mixture - in a bowl mix the following:
    finely grated Parmesan or Asiago cheese
    finely grated Romano Cheese
    finely chopped Italian (flatleaf) parsley 

    How to cook:
    Egg at about 450 raised direct
    Place some oysters on the grid, doing your best to balance them where they sit as level as possible
    Let them cook for about a minute or two
    When you see the oyster starting to curl up on the edges, add a bit of the butter sauce to each oyster and be ready, because not all the butter will stay in the shell and there will be some flame-ups.  This is what you want to add some flavor and toast the oyster.
    Allow to cook another minute or so in the butter sauce. 
    When the oysters starts to turn brown around the edges and sizzle then add the cheese mixture to each oyster.  I also go back and put a bit more of the butter sauce in too.
    Pull them with some long tongs when the cheese has melted.


    Chasing the right combination of the above is the challenge.  Enjoy the cook!

    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.
  • marcdc
    marcdc Posts: 126
    @lousubcap thank you! gotta try this for Memorial Day cookout
  • nolaegghead
    nolaegghead Posts: 42,102
    We had some friends from out of town over for a dinner party last night with the fancy silverware and goblets out.   But didn't take any pics. 
    ______________________________________________
    I love lamp..
  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741


    Teriyaki marinated chicken breasts…
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis