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Looking for new ideas
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B-Eph
Posts: 9
Hi all! I'm going to be hosting a supper for 8 adults and I'm looking for some new ideas of what to cook on the egg. Something other than the chickens, pulled pork, brisket and ribs. Any neat ideas out there?
Thanks.
Comments
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I'm on a Tritip kick right now. Poor mans prime rib, great with horseradish, great either way.
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The tri tip is great. I've smoked many of them.Large BGE, Adjustable Rig, Small BGE, 2 BBQ Guru's, 18" WSM, Rockwood, Stage 3 Roush Mustang and a hot wife...
Las Vegas, Nevada! -
I'm on a Tritip kick right now. Poor mans prime rib, great with horseradish, great either way.
it has to be a regional thing, when i find tritip it costs more than prime rib
:(fukahwee maineyou can lead a fish to water but you can not make him drink it -
Tri-tip, Another beef cut I can't find in NY-NJ.Bx - > NJ ->TX!!!All to get cheaper brisket!
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There's a store down here in South Florida that sells sirloin flap meat. It is terrific. I was asking the butcher (and this place has a huge meat case!) about it and he said it the best kept secret as far as beef goes. He told me that if I didn't like it he would refund the money. It was great! It's a little on the thin side so cook it fast and slice it like skirt steak.Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
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stuffed pork loin
not too expensive, easy to prepare, very nice presentation
XL,L,SWinston-Salem, NC -
I'm on a Tritip kick right now. Poor mans prime rib, great with horseradish, great either way.
I like that idea. On one of those cooking shows a guy was smoking a Tritip. Suggestions on preparing and cooking?
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Here's one from the Food Network. Some call it Morro Bay Rich's recipe, but this is where he got it.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Here's a great mild horseradish sauce.
Mustard Horseradish Sauce:
- 1 1/2 cups good mayonnaise
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons whole-grain mustard
- 1 tablespoon prepared horseradish
- 1/3 cup sour cream
- 1/4 teaspoon kosher salt
Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. - 1 1/2 cups good mayonnaise
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Flap meat is skirt steak. Very good. Marinating it is key. Cook high heat and quick. The char is the best.
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I want to try a beef Wellington one of these days. I also like cedar planked salmonMark Annville, PA
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I'm on a Tritip kick right now. Poor mans prime rib, great with horseradish, great either way.
I like that idea. On one of those cooking shows a guy was smoking a Tritip. Suggestions on preparing and cooking?
I know there are plenty here with better recipes for this than me.
I don't bother with a sear. The last one I seasoned with Redeye Express. Temp around 325 dome to an internal of 135. Really, really easy cook, approximate 45 minutes with one flip. -
There's a store down here in South Florida that sells sirloin flap meat. It is terrific. I was asking the butcher (and this place has a huge meat case!) about it and he said it the best kept secret as far as beef goes. He told me that if I didn't like it he would refund the money. It was great! It's a little on the thin side so cook it fast and slice it like skirt steak.
We marinate it and sell it in our store here in Florida. Boston Steak Tips. Tasty.
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Pineapple stuffed pork loin.
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Welcome to the Swamp.....GO GATORS!!!! -
I have done this twice on the gaser (before getting my egg) and it was a hit it will more than likely be even better on the egg. The pic is from the first time, it was slightly over cooked (company was late) but still a
great
http://southshorenow.ca/videos/cooking/BBQ Pork Loin Roast.php
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Leg of lamb, bone-in, de-boned, or stuffed and crusted.
Beef back ribs, aka "dino bones." I find them 2 ways. Very meaty, and cut into single bones, about $4/lb, or leftover in slabs after the steak meat has been cut away, for as little as $1/lb if most of the meat is gone. Even the scrawny ones can be good, but I prefer the meaty ones to steak.
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How about a Paella! makes a wow presentation and is a one dish pot.
GOOD EATS AND GOOD FRIENDS
DALE
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Going to put on a jalapeño popper dip in about an hour. Never tried it before but I figure anything that can be done in the oven can be done better on the egg
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Flap meat is skirt steak. Very good. Marinating it is key. Cook high heat and quick. The char is the best.
No it's off the sirloin. Thicker than skirt but similar in texture and flavour. No need to marinate if you cook hot and fast and slice across the grainSteve
Caledon, ON
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Damn that lasagna looks good!!!! I will try that very soon. Great call TJV
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