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

A few random pics from a noob

guzzijason
guzzijason Posts: 143
edited November -0001 in EggHead Forum
Had a pretty nasty storm roll through Philly last night. Rain started to fall just minutes after I got the Egg lit. Had to whip up a bit of an impromptu Egg shelter:

photo.jpg

And the results... some skirt steak for fajitas:

IMG_0049.JPG

And for fun a few nights ago, I decided to do some tuna and a bunch of squid. The bodies were no problem, but I didn't know how the tentacle clusters would do on the regular grid. Fortunately, I only sacrificed one to the fire gods, and the rest made it off OK :lol:

IMG_0040.JPG

__Jason
· Share on FacebookShare on Twitter

Comments

  • Klag
    Klag Posts: 208
    I need to build myself a shelter. I'm scared the rain is gonna make my Egg explode since I usually cook at 400+.

    Awesome lookin skirt steak by the way ;)
    · Share on FacebookShare on Twitter
  • Stanley
    Stanley Posts: 623
    About a week ago I decided I'd grill some squid. My plan was to toss them with some olive oil, lemon juice and oregano and grill direct around 400° for about 30-45 seconds per side and see what they looked like at that point. Went to my local fish market and there were these super-fresh whole red snappers staring at me - calling out "buy me, buy me" - so I did. The snapper was great, but I still haven't done squid.

    How did you do yours?
    · Share on FacebookShare on Twitter
  • guzzijason
    guzzijason Posts: 143
    Hi Stanley -

    This was my first attempt at squid. I marinated the squid in "Chiavetta's BBQ Marinade" which is a vinegar based sauce with lots of herbs.

    You might want to consider keeping them on longer, though. I wasn't keeping close track of time, but I definitely had them on for a few minutes per side. I think I was somewhere in the 400-500 range. I think next time, I'll go for a bit more heat so I can get more char on the bodies, but will need to be careful with the tentacles.

    After pulling them off, I cut the bodies into rings, put them in a serving bowl with the tentacles, and dressed in extra virgin o.o. and lemon juice.

    The wife and I eat alot of squid and (especially) octopus in restaurants, and we both enjoyed these ones off the Egg.

    __Jason
    · Share on FacebookShare on Twitter
  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    I must say this is the first time I have seen squid direct on he grill. Very nice cook and congrat on "pushing the envelope" so soon! ;)
    · Share on FacebookShare on Twitter

Categories