New Recipes

hottytoddystl

Hey All—
I’ve been in a rotation of pork shoulder, ribs, and chicken wings for a while (not that those are bad things…)

Throw some new fun recipes at me to try!

Mike

Foghorn

Spatchcock chicken

Variations on burgers

Cook some steaks caveman style - directly on the coals

Gulfcoastguy

My apple jalapeño sausage Bundt ring was pretty good. The recipe is posted 3 or 4 pages into the forum.

PoppasGrill

hottytoddystl said:

Hey All—
I’ve been in a rotation of pork shoulder, ribs, and chicken wings for a while (not that those are bad things…)

Throw some new fun recipes at me to try!

Mike

I had been in the “same ‘old routine” cooks for a while, then started going through the recipes listed on the forum. Found a lot I’d never tried and some I never thought of trying.
https://biggreenegg.com/recipes/

hope I did this link right🤞

lousubcap

Pork belly burnt ends
Stuffed pork loin/tenderloin
Jacques Pepin deboned, stuffed chix
https://www.youtube.com/watch?v=nfY0lrdXar8
Rack of lamb
Ham
Different cuts of beef (tri-tip, skirt, hangar steak, denver steak)
Paella
Brisket
Smoked or planked salmon
If you think it you can cook it!
Have fun!

Langner91

When I get into a rut, I pick up some Salmon, or Shrimp (on skewers).

If you are looking for a good low-and-slow cook, try a beef shin (Thor's hammer).  Capture the marrow as it cooks and you will be treated to some fine pulled beef sammiches!

Beef ribs are another treat if you are looking for barbeque items.

Good luck!

Dyal_SC

@NecessaryIndulg ‘s green lightning shrimp.

Salsa that’s been fire roasted on the egg.. top it on some rare grilled tuna steaks. Steven Raichlen has a really good tomatillo salsa verde recipe that I like to make. 

Smoked meatloaf

Alton Brown’s gyro meat recipe grilled/smoke roasted on skewers and sliced thin. With good naan bread or pita bread, fresh veggies and homemade tzatziki. Always a crowd favorite. I usually use venison. 

Moink Balls… get creative with the glaze

Good side dish:  Roasted Fingerling Potatoes. Just toss them in a CI skillet along with EVOO, S&P, Garlic and Rosemary and cook them elevated on the egg for about an hour at around 375-400 deg f. Toss occasionally. 

fishlessman

Pick a direction, Chinese, Korean, indian, mediteranean foods etc

caliking

fishlessman said:

Pick a direction, Chinese, Korean, indian, mediteranean foods etc

This^^^. There are so many great resources online, for all skill levels. 

lkapigian

caliking said:

fishlessman said:

Pick a direction, Chinese, Korean, indian, mediteranean foods etc

This^^^. There are so many great resources online, for all skill levels. 

I concur , and skip the recipes , learn the techniques they use and you’ll make your own 

RRP

I’ll go a different direction…did you or your spouse have a favorite recipe for years? Then…just fix that Ty again on your BGE!!!

People seem to forget that a BGE is merely more than an outdoor oven! Over the passed 21 years I “returned” multiple favorite recipes to my BGE  cook book pages!,

The Cen-Tex Smoker

You have some reading to do:

https://eggheadforum.com/discussion/1226653/what-are-you-chef-ing-tonight-dr/p1

Ragingirishman2

The chefing tonight forum has given me great ideas. One of my new favorites was marinated skirt steak with grilled onions and peppers for tacos. 

kl8ton

a forum favorite/favourite

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

JohnInCarolina

kl8ton said:

a forum favorite/favourite

http://www.thewolfepit.com/2009/10/pepper-stout-beef.html

Yeah, that is classic.  Absolutely worth doing if you haven’t tried it.