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Salado recipes
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henapple
Posts: 16,025
Thought I'd share my two cooks at Salado. I hope others will because i missed a bunch of them.
My first was stuffed pears. Red pears, peeled halved and hollowed out. I stuffed them with cream and cheddar cheese and walnuts, wrapped in Wright's bacon. I dusted with a rub i get in Nashville. I like goat cheese better but the kids hate it so i went with the normal. Try the goat cheese.
Stuffed poblanos were next. Roasted, peeled then cut a line down one side and filled with 3 pepper cheese, black beans, Chorizo, wrapped in bacon, a little swamp venom and served with a chilled corn salsa. I use habanero at home but couldn't find it in Waco.
All in all i was pleased.
My first was stuffed pears. Red pears, peeled halved and hollowed out. I stuffed them with cream and cheddar cheese and walnuts, wrapped in Wright's bacon. I dusted with a rub i get in Nashville. I like goat cheese better but the kids hate it so i went with the normal. Try the goat cheese.
Stuffed poblanos were next. Roasted, peeled then cut a line down one side and filled with 3 pepper cheese, black beans, Chorizo, wrapped in bacon, a little swamp venom and served with a chilled corn salsa. I use habanero at home but couldn't find it in Waco.
All in all i was pleased.
Green egg, dead animal and alcohol. The "Boro".. TN
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Congrats henapple-not only do you bust your butt with manual labor but throw down some great sounding cooks. Can't believe you couldn't find habanero in Salado but stranger things have happened I guess. Sounds like one hell of a great time. Perhaps next year for me-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.
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Y'all made some gor-met tasty schtuff!
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I'm hungry! If it tasted as good as it looks, I'm sure its illegal. Have mercy!Flint, Michigan
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Did the same cook for Salado as Plano. NAKED HAM / SMOKE ONLY Let me start that for the past 6 years i have only cooked Egerts Ham (this is an outstanding ham Egged on the BGE). A short while ago went looking for (did not know this at the time) a naked ham / smoke only. Looking at other ways to do a ham w/o the burbon, maple syrup, brown sugar, NO ANYTHING. Guys this was outstanding ham. It tasted like ham. It was a 7 lb Cooks ham (shank) and NOTHING was put on it (Nothing). Just smoke: both lots of pecan and cherry chunks. Cooked at 300 till 145. I did score the ham deep. Cooked indirect.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I was so busy picking up shiner and coke zero cans i totally forgot. I actually didn't even get a bite of the pears...i did steal the last pepper though.Fred19Flintstone said:Thanks for sharing. You got any pix?
I couldn't find habanero cheese but i only hit two places.
Green egg, dead animal and alcohol. The "Boro".. TN -
That's what I'm thinking will happen to me. I'll get so busy cooking that I'll forget to enjoy myself.
Flint, Michigan -
I dunno where all those coke zero cans came from. There were dozens.
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I could tell you were watching your waistline....the way you poured half of the coke zero out.Green egg, dead animal and alcohol. The "Boro".. TN
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Does anybody know the recipe - or who cooked - the apple tart toward the end of the day in Salado? Seemed to be Pillsbury dough wrapped around several thin slices of apple.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Nola's special cocktail recipe:1) Pour out half a can of coke zero2) Fill can to brimming with Evan Williams Black3) lift can to mouth and ingest4) Repeat until fully baked (about 50 times if preparing for an small elephant.....or Nola)I must say it did look lovely. I'll have to try it soon.Keepin' It Weird in The ATX FBTX
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Ratio is a little exaggerated, that's the gist of it.
Travis told me to add a little of Gary's vanilla extract to make it x-tra special - tried it and it does (didn't they used to have Vanilla Coke?)
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The Cen-Tex Smoker said:Nola's special cocktail recipe:1) Pour out half a can of coke zero2) Fill can to brimming with Evan Williams Black3) lift can to mouth and ingest4) Repeat until fully baked (about 50 times if preparing for an small elephant.....or Nola)I must say it did look lovely. I'll have to try it soon.
Steve
Caledon, ON
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nolaegghead said:Ratio is a little exaggerated, that's the gist of it.
Travis told me to add a little of Gary's vanilla extract to make it x-tra special - tried it and it does (didn't they used to have Vanilla Coke?)Keepin' It Weird in The ATX FBTX -
Maybe a little wasteful - I try pouring in a dry potted plant.
Gary's extract is excellent, and very concentrated (as I found out pouring too much in my first drink)...
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"Kinda wasteful no? Couldn't you find an empty can in a dumpster?"
That's Canadian thinking. In Texas being wasteful is viewed positively.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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The Brisket:12 lb choice PackerFat cap trimmed to 1/8" or so. All hard fat trimmed off.Apply Bad Byron's Butt Rub until you can no longer see the grain of the meat (Bad Byron's can be very salty so don't go nuts. Just a light coating until it's covered is plenty)250 for 20 hours (205 point, 198 flat) over Ozark Oak and 4 decent sized Oak Chunks4 hour cooler rest (psssst- this is the secret. Don't tell anyone)Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your handsKeepin' It Weird in The ATX FBTX
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That was perhaps the best brisket I've ever tasted. Of course I don't live in Texas anymore.
Going here tonight. Ate there once before. Stike would love it - so much charcutterie, so little time.
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nolaegghead said:That was perhaps the best brisket I've ever tasted. Of course I don't live in Texas anymore.
Going here tonight. Ate there once before. Stike would love it - so much charcutterie, so little time.Keepin' It Weird in The ATX FBTX -
Quite a little wednesday night you have planned. That place looks awesomeKeepin' It Weird in The ATX FBTX
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henapple said:Stuffed poblanos were next. Roasted, peeled then cut a line down one side and filled with 3 pepper cheese, black beans, Chorizo, wrapped in bacon, a little swamp venom and served with a chilled corn salsa. I use habanero at home but couldn't find it in Waco. All in all i was pleased.------------------------------------------------------------------------LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas
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Got censored again. Geez. Guess it's not OK to say Thank you anymore.But thank you Nola.Keepin' It Weird in The ATX FBTX
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John Folse is one of the cooking gods down here. Literally wrote the encyclopedia on creole and cajun cooking. http://en.wikipedia.org/wiki/John_Folse
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nolaegghead said:That was perhaps the best brisket I've ever tasted. Of course I don't live in Texas anymore.
Going here tonight. Ate there once before. Stike would love it - so much charcutterie, so little time.Lynnwood WA -
Glad you liked it @double. Alcohol can make the bill skyrocket. The food is pretty reasonably priced (still ain't cheap). Co-worker in town from corporate office is picking up the bill I've thrown a BBQ party once a week for the last three weeks for corporate visitors, so I think I'm due some payback
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Here's my experimental pastrami recipe if I haven't listed it.
12# brisket - trimmed all visible fat. (prolly coulda just trimmed down to 1/8th")
3/4 oz #1 cure
Mickey's coffee rub (with cocoa powder added)
Sealed in sous vide bag. Refrigerated 2 days. Dumped right in sous vide bath for 72 hours at 138F.
At fest, reheated at 131 for an hour and a half, then seared on egg.
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For sure $240 btls of wine add up. I thought the food was really reasonable and totally worth it. The Charcutarie plate was great.Lynnwood WA
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The Cen-Tex Smoker said:The Brisket:12 lb choice PackerFat cap trimmed to 1/8" or so. All hard fat trimmed off.Apply Bad Byron's Butt Rub until you can no longer see the grain of the meat (Bad Byron's can be very salty so don't go nuts. Just a light coating until it's covered is plenty)250 for 20 hours (205 point, 198 flat) over Ozark Oak and 4 decent sized Oak Chunks4 hour cooler rest (psssst- this is the secret. Don't tell anyone)Then, drink you weight in shiner bock and vodka soda before slicing and serve to strangers with your hands
That was some gooooood brisket! Some of the best i have had. Only lasted about 5 minutes.Ricky
Boerne, TX
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