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Comments
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Every time I make Spatchcock Chicken, the guests love it - never had a better chicken. This is sometimes true of Brisket but they aren't as consistent.
Large BGE
Barry, Lancaster, PA -
I think chicken wings are great on the egg.. all that yummy crispy skin. I like to put the buffalo wild wings dry rubs on them.
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Pizza, i mean, i can bbq a chicken, but how many times have you had a perfect pizza off a grill
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One meal, or one item?
Start off with some apps of charbroiled oysters, turtle eggs and abt's, move onto a grilled ceaser salad, followed by brisket and beans and finish it off with a pineapple upside down cake and a giant peanut butter chocolate chip cookie. You did say one meal.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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At the risk of sounding cliche, I think I would go with pork butt because they always seem to come out great. I do not have the same level of consistency on other things yet as I've only been egging for about 3 months. Plus in NC pork is BBQ.
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One meal, or one item?
Start off with some apps of charbroiled oysters, turtle eggs and abt's, move onto a grilled ceaser salad, followed by brisket and beans and finish it off with a pineapple upside down cake and a giant peanut butter chocolate chip cookie. You did say one meal.
. One meal. You get full course, if you want, to make this impression. But has to be all done on eggBoom -
Spatchcock chicken, baked potatoes, and grilled asparagus wrapped in proschuto.Mark Annville, PA
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One meal, or one item?
Start off with some apps of charbroiled oysters, turtle eggs and abt's, move onto a grilled ceaser salad, followed by brisket and beans and finish it off with a pineapple upside down cake and a giant peanut butter chocolate chip cookie. You did say one meal.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Ribs.
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I love bone-in chicken thighs trimmed and marinated in mojo for several hours. Then sprinkle "Shakin' the Tree" on them and set the BGE up raised direct at 400. Toss a nugget or 2 of hickory on there and grill them for about 45 minutes to an hour. PERFECT!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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Grilled vegetables (baby bella mushrooms, squash, zucchini, red/yellow/green bell peppers, vidalia onions, campari tomatoes) on wire skewers, asparagus, skewered chicken bites and seared rare tuna steaks (~15-20 seconds on each side). Everyone may know that you can smoke for long periods of time, but not realize the versatility of you being able to grill veggies etc. and then crank it up to 800+ degrees to sear tuna.
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i think the easiest thing for people to compare (from their own experience) is a simple steak. they've had steak enough to believe that they do it well, and that it is hard to improve.
then you give them one from a charcoal grill, and their mind is blown. salt and pepper only.
ed egli avea del cul fatto trombetta -Dante -
Down here it would be brisket. You drop a "this is the best I've ever had" brisket on someone down here, it means something. Plus it's hard to do so most people don't even understand how to do it right.Not pics of my best effort but you get the ideaKeepin' It Weird in The ATX FBTX
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I would go with the boneless, skinless chix breasts-no other grill/smoker I know consistently delivers moist and flavorful chix. I will defer to Griffin for his overall menu-quite a banquet...
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Steak. Impossible to get the high heat you get on an egg on almost any other grill. Ose that are used to gassers or even a Weber will be blown away.
Buckeye BobClarendon Hills, IL -
How about some Pork Filets with grilled vegetable sides....use Jack Daniels Smoke Chips for unbelievable flavor!! Your guests will enjoy them over most Beef Filets!!
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would have to be breakfast
ribeye with quail eggs
fukahwee maineyou can lead a fish to water but you can not make him drink it -
That is my kind of breakfast, Fish. perfect steak to egg ratio! ^:)^
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Or Egged Benedict
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At the risk of sounding cliche, I think I would go with pork butt because they always seem to come out great. I do not have the same level of consistency on other things yet as I've only been egging for about 3 months. Plus in NC pork is BBQ.
Agreed... Steak would be my second choice. Wings can go sideways fast. Hard to ruin a pork butt
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Down here it would be brisket. You drop a "this is the best I've ever had" brisket on someone down here, it means something. Plus it's hard to do so most people don't even understand how to do it right.
The last Texan I had say that to me bought a lg the next week.Not pics of my best effort but you get the idea
Be careful, man! I've got a beverage here. -
I see what you did there. Quite clever.Or Egged Benedict
Be careful, man! I've got a beverage here. -
I see what you did there. Quite clever.Or Egged Benedict
Be careful, man! I've got a beverage here. -
Me too!Down here it would be brisket. You drop a "this is the best I've ever had" brisket on someone down here, it means something. Plus it's hard to do so most people don't even understand how to do it right.
The last Texan I had say that to me bought a lg the next week.Not pics of my best effort but you get the ideaKeepin' It Weird in The ATX FBTX -
Never would have guessed it when I purchased my egg, but it's tough to beat stir fry. The stuff they call "Chinese" around my parts is just salt and grease
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Baby Backs.
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Or Egged Benedict
Steve
Caledon, ON
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Baby Backs.
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Without a doubt, my 18 hour smoked pork butts....every time I cook em, the response has been "that's the best pulled pork I've ever had"
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