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…7576788081…408

Comments

  • Canugghead
    Canugghead Posts: 13,631
    caliking said:
    Canugghead said:
    Also had sushi (ordered of course) and Adore pies. Blackstone grilled veg no pic.
    Edit: just realised we had Canadian, Japanese and Italian, but missing Indian and Chinese  :|
    ...
    Those pies look perfect!

    Which dough recipe have you settled on?
    Thanks! tbh I'm still fumbling and have yet to settle on a go to recipe. Often go with Elements of Pizza Saturday morning same day recipe primarily due to lack of fridge space for individual dough ball containers. This time used the 24-48 hr recipe from same book, reduced hydration to 62.5%, 0.2% yeast, in fridge overnight, rested at RT 3+ hours before using. Next time will try longer fridge dwell if I can get my acts together. 
    canuckland
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,671
    @lkapigian - somebody/group is gonna enjoy a real banquet.  Great creativity right there.  Dang!
    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
    Those .look absolutely delicious 
    Fort Wayne Indiana 
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,631
    @lkapigian pork porn heavens 🐷
    canuckland
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    OMFG @lkapigian

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • FarmingPhD
    FarmingPhD Posts: 849
    @lkapigian

    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    4TheGrillOfIt said:
    SRF Kurobuta Tomahawk 

    Give those sides the respect that they deserve and let us know how you prepped ‘em. 
    · Share on FacebookShare on Twitter
  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    GrateEggspectations said:
    4TheGrillOfIt said:
    SRF Kurobuta Tomahawk 

    Give those sides the respect that they deserve and let us know how you prepped ‘em. 
    Of course!  We have some mashed potatoes that were steamed and ran through the ricer.  Mushroom sauce using rendered fat from extra chop trimmings and simple roasted Brussels.
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,517
    4TheGrillOfIt said:
    GrateEggspectations said:
    4TheGrillOfIt said:
    SRF Kurobuta Tomahawk 

    Give those sides the respect that they deserve and let us know how you prepped ‘em. 
    Of course!  We have some mashed potatoes that were steamed and ran through the ricer.  Mushroom sauce using rendered fat from extra chop trimmings and simple roasted Brussels.
    Neat idea to use the trimmings like that. I may have to steal that move!
    · Share on FacebookShare on Twitter
  • Mark_B_Good
    Mark_B_Good Posts: 1,653
    lousubcap said:
    I can't get close to many of the above but the caveman has been dormant for too long.  Spreading the word.
    A little less than a half of a Porter Road bavette steak:

    And the finish-don't look if you don't like it rare:

    Beef heaven right there.
    Thanks for lookin-
    Do you like the caveman method? I just don't like the feeling of gritty stuff that ends up on the meat.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,554
    Mark_B_Good said:
    lousubcap said:
    I can't get close to many of the above but the caveman has been dormant for too long.  Spreading the word.
    A little less than a half of a Porter Road bavette steak:

    And the finish-don't look if you don't like it rare:

    Beef heaven right there.
    Thanks for lookin-
    Do you like the caveman method? I just don't like the feeling of gritty stuff that ends up on the meat.

    not much sticks if you get it glowing orange, its all about getting it fully hot first and being able to get it out of the egg with so much heat. i dont do this in an egg anymore but do use the technique in an open campfire, leg of lamb is great seared in a roaring wood fire then sat next to the fire to finish roasting
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,671
    @fishlessman nailed it.  I have never had any grit feel or taste sensation.  Trust me, I wouldn't use that method if I didn't like it.  The crust finish is what makes it work for me.  
    Long tongs and a quick-read thermo are the tools.  
    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
  • nolaegghead
    nolaegghead Posts: 42,109
    I second that with caveman.  Anything that does stick can be easily brushed off.
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,779
    fishlessman said:
    caprese burgers,  mixed some fresh pesto into the gound beef...good,  pesto on top could have had a little mayo mixed in...next time


    These look damn good. We've got a fair bit of basil, so this is on the list now. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,671
    @GrateEggspectations no kidding with that glaze.  That's as well shrunk appearance as any cryovac I have seen.  But yours has colour, so there's that  B)   
    Okay, did you happen to grab a Loonie shot?  
    I'm sure it was quite a banquet given you and your wife's prowess.  
    Stay healthy and safe out there-
    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
  • nolaegghead
    nolaegghead Posts: 42,109
    Hella glaze on that pacific sea slug.  I'd hit it 
    ______________________________________________
    I love lamp..
    · Share on FacebookShare on Twitter

Categories