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What to grill????

greennewbgreennewb Posts: 62
edited 11:38PM in EggHead Forum
As you can tell from the name, I'm a newbie. I have had the XL egg for about a month and cook on it all the time! I LOVE pizza on the egg, and have cooked chicken until I'm sick of it. I did slow cook thick cuts of porksteaks and they were awesome.
Just looking for ideas of other beef/pork things to cook. Besides steaks and pork steaks what are some of your favorites?
Thanks
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Comments

  • Carolina QCarolina Q Posts: 12,884
    With a name like mine? Why, pork butt of course! :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • BENTEBENTE Posts: 8,337
    pit beef is hard to beat!!

    http://www.wessb.com/Cooks/pitbeef/Pit_beef.htm

    welcome to the forum!!

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • Shrimp

    Spicy Shrimp

    Ingredients:
    • 1 lb 15 ct shrimp, peeled to the last section leaving the tail for a handle, butter flied
    • 2 Clove Garlic, minced
    • 1 Tbs Kosher salt
    • 1 tsp Paprika
    • ½ tsp Cayenne pepper
    • 2 tsp Lemon juice
    • 2 Tbs Olive oil
    Cooking Directions:
    • These shrimp are really killer. The recipe comes from a Mark Bittman cook book, and about the only thing you can do wrong with it is to over cook the shrimp, or try to use ones that are too small and they fall through the grid. I use the frozen U-15 ones from Sam's club. Take 1 Tbs of kosher salt and 2 garlic cloves (minced) and mash them into a paste with the side of your knife or a mortar and pestal (easier). Add to that paste 1 tsp paprika, ½ tsp cayenne pepper, 2 tsp lemon juice, and 2 Tbs olive oil. Thaw and peel the shrimp, all but the tail section, for a handle. Butterfly them by cutting down the back halfway through the shrimp. If they have a vein remove it now. Mix the shrimp with the marinade then grill direct. Go about 2 minutes on the first side at about 400 dome, when they start to curl up, flip them and watch until they curl fairly tight and remove immediately. Some of them won't curl tight but you can pretty much tell when they are done, don't overcook! Let them rest for a few minutes and enjoy. -RP
    Source BGE forum recipe section

    Submitted by AZRP (Randy Price)


    or Shrimp burgers

    Shrimp, Burgers


    Ingredients :
    1 lb raw Shrimp (cleaned, shelled & deveined)
    1 Egg
    1/4 cup finely chopped Parsley Leaves
    1/2 cup Panko Crumbs
    Kosher Salt
    Freshly ground Black Pepper
    Wasabi Mayonnaise (recipe follows)
    Wasabi Mayonnaise :
    1 cup Mayonnaise
    1/4 cup prepared Wasabi (available in the Asian section of your supermarket)
    1 tsp freshly grated Ginger
    2 Tbs Soy Sauce
    1 tsp Sugar
    pinch Salt




    Preparation :
    1 In a food processor, process half the shrimp with the egg. Coarsely chop the
    2 remaining shrimp and put it into a bowl. Add the processed shrimp and the parsley,
    3 panko crumbs, salt and pepper to taste. Divide the mixture into 4 portions and form
    4 them into patties (a round cookie cutter works well for forming the shrimp burgers.
    5 Put the cookie cutter on freezer or waxed paper and fill with the shrimp mixture,
    6 then gently pull off the cookie cutter). After the burgers are formed, put them in the
    7 refrigerator for about 2 hours to help them firm up.
    8 Stabilize egg at 350° with a raised grid. Place the burgers on a perforated pan such
    9 as a pizza pan with holes or a porcelain coated cooking grid. Place pan on the raised
    10 grid and grill until cooked through, turning once, about 3 to 4 minutes per side.
    11 Remove the burgers to an english muffin half that has been spread with the Wasabi
    12 Mayonnaise. Add more Wasabi Mayonnaise on top of the shrimp burger. Cut into
    13 quarters and enjoy!
    14 Wasabi Mayonnaise :
    15 Mix all the ingredients together. Taste and adjust the seasoning. Cover and
    16 refrigerate until ready to use.


    Recipe Type
    Appetizer, Seafood, Side Dish

    Recipe Source
    Author: J. Curtis Taylor (SSN686)

    Cioppino

    Cioppino:
    1 large onion, diced
    2 cloves garlic minced
    1 large green pepper, diced
    1/3 cup parsley, chopped
    ¼ cup olive oil

    In a soup pot, sauté the vegetables in the oil until soft

    1 8-oz. Can tomato sauce
    3 14-½ oz. Can cut and peeled tomatoes
    1 cup water
    10oz. Tomato juice
    1 bay leaf
    1 tsp. Dried basil
    ½ tsp. Dried oregano
    1 tsp Parsley

    Add to the pot. Cover and simmer 20 minutes. If not served immediately, cool, cover, and refrigerate until ready to serve.

    12 clams, well scrubbed (24 is better)
    1 lb. Medium shrimp – (2 pounds is better), shelled and cleaned (I use cooked and cleaned)
    1 large Dungeness crab, cleaned and broken into pieces
    1 pound of imitation crab (works great – use 2 if you don’t want to use the whole crab)

    bring soup back to a simmer. Add seafood and simmer an additional 20 minutes or until clams open and shrimp turn pink. (If using cooked shrimp – wait until clams begin to open than add shrimp).

    Notes:
    If using imitation crab get some legs for looks and the stock
    Feel free to vary the seafood to what is in season.

    Note: I have never cooked this on the egg, I am wondering how the smoke will change the flavor also the change if using flvor wood. Egg cooking is a next few days project.

    I hope whoever tries this enjoys it as much as I do.

    Kent

    Chili

    Cin Chili Recipe courtesy Cindy Wilkins
    See this recipe on air Saturday Mar. 22 at 4:30 PM ET/PT.

    Show: Throwdown with Bobby Flay
    Episode: Chili





    2 tablespoons olive oil
    2 pounds ground beef
    1 (14-ounce) can beef broth (recommended: Swanson's)
    1 (8-ounce) can tomato sauce (recommended: Hunt's)
    Batch one:
    1 tablespoon onion powder
    2 tablespoons garlic powder
    1/2 teaspoon jalapeno powder
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 teaspoon chicken bouillon granules
    1 teaspoon beef bouillon granules

    Batch two:
    5 tablespoons red chili powder
    1 teaspoon garlic powder
    1/2 teaspoon cayenne pepper
    2 teaspoons ground cumin
    1/4 teaspoon brown sugar

    Batch three:
    1/8 teaspoon cayenne pepper
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    2 teaspoons chili powder
    1 1/2 teaspoon ground cumin


    In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes.
    Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the
    ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often.
    Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili
    Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

    Let me know if you'd like more recipes.
  • BacchusBacchus Posts: 6,019
    Country Ribs
    Huge Thick Burgers, charred black on the outside pink in middle.
    Beef/Pineapple Terryaki Skewers
  • Carolina QCarolina Q Posts: 12,884
    Melt some cheese on those burgers and top with sauteed onions (or egged if you insist). Then, blend some mayo, a little dijon and chopped chives. Awesome!

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • BacchusBacchus Posts: 6,019
    Hey, dont go messin with my burgers, newbie. ;)
  • Carolina QCarolina Q Posts: 12,884
    Hey, I'm not a noob any more...I'm a GOLD EGGER!! So back off! :lol: :lol: :lol:

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • All sounds good!!! I forgot to mention that I cooked burgers the other night. They were good, but I just couldn't trust my Thermapen. Left them on too long. Need to try it again.
  • BacchusBacchus Posts: 6,019
    Wow, I didn't realize. No more newbiness for you....
    Congrats Golden One, you can put cheese on my burgers anyday, just stay away with the friggin mayo!!!

    I'm soo proud.
  • greennewb,

    Rack of lamb or chops
    Thick veal chops
    Stuffed burgers
    Stuffed pork tenderloin
    Chili
    Stew

    Steve

    Steve 

    Caledon, ON

     

  • fire eggerfire egger Posts: 1,124
    Meat loaf!! use your favorite meatloaf recipe, you can cook it in a loaf pan or a CI skillet, I do mine indirect, platesetter legs up, right on the grid 350 dome to 160 internal, use a little hickory or oak smoke careful with oak, it can get strong).

    this time of year, we do a lot of soups, chili, and gumbos in a CI dutch oven, cook as you would on the stove, only leave the lid off for the smoke flavor, dome around 250-300

    For thanksgiving, I did a couple of casseroles on my large, no added smoke, just the lump, cooked them uncovered the last 30 minutes, everybody raved about the flavor difference between those and the ones that were cooked in the oven

    Have Fun,
    Kendell
  • Carolina QCarolina Q Posts: 12,884
    It really is quite good, if not particularly healthy. Heaping tbls mayo, tsp dijon and chopped chives. Even taste testing it is great!! :)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • "Sparky""Sparky" Posts: 6,024
    Here's a few ideas for ya :whistle:

    Boston butts:

    DSC_0044-5.jpg

    Ham:

    DSC_0055-1.jpg

    Sausage&cheese crackers:

    DSC_0132.jpg

    DSC_0149-1.jpg

    Cheesesteaks:

    DSC_0054-5.jpg

    DSC_0065.jpg

    Brats:

    DSC_0054-3.jpg

    And one of my favorites,babyback ribs :) :

    DSC_0129.jpg

    I hope this helps,cause I'm getting tired of looking through my old pics :lol: ;)
  • BacchusBacchus Posts: 6,019
    Sparky, where were all those pictures taken? Ive never seen that sort of stuff at your place.
  • FidelFidel Posts: 10,172
    You kidding? I think most of it was cooked by you, me, or Teddy.
  • FlaPoolmanFlaPoolman Posts: 11,675
    Stirfry

    4.jpg

    ABT's

    100_1631.jpg

    Fatties

    fattiewings.jpg

    Pretzels

    100_1864.jpg

    Pizza

    101_2165.jpg

    Beef ribs

    101_2142.jpg

    Country ribs

    101_2347.jpg

    Mushrooms

    101_2289.jpg

    Well I think you have a few ideas
  • "Sparky""Sparky" Posts: 6,024
    HAHA Ron,they were all taken in my backyard.....I think....just like this one :P

    DSC_0078.jpg

    :lol: :lol: :lol: :lol:
  • Gosh it all looks so good!
  • BacchusBacchus Posts: 6,019
    Looks good my friend.
  • FlaPoolmanFlaPoolman Posts: 11,675
    It was,,, at least the pics I didn't steal from Fidel :ohmy:
  • BENTEBENTE Posts: 8,337
    WOW doug what a great picture!! how on earth did you think to take that picture all by yourself?

    maybe you should email a copy of that picture to the guy who told you to take the photo and please send him a copy of it :whistle: :silly:

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • FlaPoolmanFlaPoolman Posts: 11,675
    The ignition man himself ;) :laugh: :laugh:
  • "Sparky""Sparky" Posts: 6,024
    I would send it to him,but I forgot his name :whistle: :lol: I'll send it to him soon ;) :laugh:
  • BENTEBENTE Posts: 8,337
    you are too funny

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • "Sparky""Sparky" Posts: 6,024
    BTW:You missed one :lol: #8 I do believe,just sayin :laugh:
  • BENTEBENTE Posts: 8,337
    someone had to light them just glad i did not use pete's mapp torch

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • BENTEBENTE Posts: 8,337
    it is just the way you are holding the camera :P

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • I cook flank steak all the time - its good eats and the price is right. I'll also cook baked potatoes and asparagus to top it off..

    Marinate flank steak for +3hrs (6-8hrs is perfect) in a mixture of 1/2C olive oil, 1/2Cup red wine vinegar, juice from 1 lime, kosher salt, pepper, oregano, rosmary, garlic powder, onion powder. (or you can use italian dressing instead of mixing it yourself). I can marinate 2 flank steaks in a 2Gallon Ziplock w/1C marinate.

    After you marinate bring to room temp or hot tub. I cook 450° to 500° direct, top of fire ring level until the flank steak is at 125° (Med Rare) usually I flip it twice for a total of ~5-6min each side. tent in foil and let sit for 10 min... Slice thin against the grain... Enjoy...

    Good luck.
  • newb,

    there is a whole cookbook section at the top of the forum page. Lots of recipes to try!
  • loco_engrloco_engr Posts: 3,673
    If I may be so bold, but if you want to have/save any pic posted on the forum, just right click on it and select "save picture as" and it will be saved to your hard drive. This works for PC's.
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