Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Let's Throw It Down!!!
Comments
-
@henapple...yes,I left that part out. I used the same BBQ sauce to glaze the last 15 minutes.PROUD MEMBER OF THE WHO DAT NATION!
-
I haven't seen anyone do that... It REALLY looks good. Great finish.Green egg, dead animal and alcohol. The "Boro".. TN
-
@SmokeyPitt, when you are getting the attention of people who just happen to be passing by and glancing at a computer screen out of the corner of their eye (like Mrs. Fletcherfam), you have really hit it out of the park. That ought to get bonus points.
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
-
So nothing to creative or fancy, marinated in the wifes soya sauce (soya, ketchup, brown sugar, garlic, ginger, teriyaki) a sweet and hot, (mixture of bbq sauce, hot sauce and seasoning) and the 3 rd was just rubbed with 2 different seasonings. Twice baked potatoes and corn on the cob. The bread is some mixture of cheese, ranch dressing, green onion. The chicken looks burn, but was not, turned out great, its just the dark soya mix. Was quite a challenge getting everything on the egg, but it all worked out. And I think I have now convinced the wife to get a swing rack. Have a great weekend everyone!
County of Parkland, Alberta, Canada -
Wangs in Whiskey Sauce
This recipe is one we enjoy from BBQPitBoys.com with a couple of minor changes. We doubled the recipe, but here's the straight amounts.
4 lbs Chicken Wings
4 Garlic Cloves Chopped (I cheated with the jar)
1/2 Cup Soy Sauce
1 Small Onion Chopped
1/2 Cup Brown Sugar
1/2 Cup Hot Sauce (I used Siracha and much less than called for because Wilma hates spicy)
2-3 Tbs Ginger Freshly Grated
1/2 Cup Whiskey (I like sour mash so I used Jack Daniel's Old No. 7)
Butter for dipping sauce (I used 1/2 stick)
Mix all ingredients except butter and marinade 2-3 hours.
Set the egg for indirect at 375. I banked the coals so I can easily sear later. Cook the wings for about an hour.
When your almost done, simmer the marinade with you butter to make a dipping sauce. I like to boil it a bit to make sure the raw chicken bacteria is dead.
Give them a sear before pulling them off. Ok, the pic was after I seared them because you gotta move fast while searing all these little wings!
Spoon some dipping sauce over them and serve!
Flint, Michigan -
Nom noms!!! I'd tear that up!AlbertaEgger said:So nothing to creative or fancy, marinated in the wifes soya sauce (soya, ketchup, brown sugar, garlic, ginger, teriyaki) a sweet and hot, (mixture of bbq sauce, hot sauce and seasoning) and the 3 rd was just rubbed with 2 different seasonings. Twice baked potatoes and corn on the cob. The bread is some mixture of cheese, ranch dressing, green onion. The chicken looks burn, but was not, turned out great, its just the dark soya mix. Was quite a challenge getting everything on the egg, but it all worked out. And I think I have now convinced the wife to get a swing rack. Have a great weekend everyone!
Just a hack that makes some $hitty BBQ.... -
Alberta... Would you share the soya amounts. Looks great.Green egg, dead animal and alcohol. The "Boro".. TN
-
Ok well here it is, this is a version of a big hot pocket. Skinless chicken breast, stuffed with blue cheese, and apercott. Cooked inderect 400, then took off at 165 IT. Wrapped in pizza dough and put on a stone until brown. Used milts rosewood for smoke flavor. Yes I thought of this on my way to work while being late this morning. Next time I would use a goat cheese, blue cheese is a little strong.
-
That does it. i have to quit my day job otherwise i'll never catch up with trying so many awesome recipes. Damn you guys and your fantastic chicken cooks!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
-
-
did a 40 hour marinade for bbq buffalo wings this weekend, ill probably eat them every week til the fall
3-4 puond wings split into drummettes/wingetts
3/8 cup malt vinegar
3/8 cup terryaki or soy
1/2 cup water
1/2 cup v8
1 tbsp tobasco
1 tbls chipotle powder
1/2 bottle franks redhot
marinade for 40 plus hours.
raised grid direct 325 til crisping up
melt 1/2 franks red hot and half stick butter tobasco, and more chipotle. put wings in a big bowl and pout toss sauce on wings. pile wings in a mound and cook sauce down, then pour remaining sauce on mound and cook down again
outside tables havent been put out yet
)
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Dude, that's what I call presentation.Green egg, dead animal and alcohol. The "Boro".. TN
-
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
-
fishlessman is trolling birds by putting chicken wings in his bird bath. Well played, sir!
-
Here's mine chicken wellies.
Pulsed up white, cremini and oyster mushrooms
Dry pan on the egg
When all the mushroom water is gone add a cup of brandy
Try and light it on fire (this stage really works better on the stove)
When they are dried out add sautéed shallots garlic and thyme
Meanwhile cut chicken breasts into halves and trim and pound down so they are more or less equal.
Grill to about 125* Internal
Lay one piece at a time on parchment
Cover with a mixture of cream cheese, Dijon, sage and parsley
Cover cream cheese with a half inch of the duxelles...no pic of this
Wrap up puff pastry and vent
On to the egg at 400* for 25 minutes
Steve
Caledon, ON
-
When I decided to enter this throw down, I knew that I would need to think outside the box to be competitive with all the good cooks on the forum. That being said, let me introduce you to Kempy's Red Chicken Enchiladas.
I started out by grilling 5 chicken quarters seasoned with Dizzy Pig Fajitish at 350 raised direct. At the same time, I grilled my basket of bell peppers and onions along with 2 ears of corn, to be used as a side dish. (The veggies were also seasoned with Fajitish).
When the chicken was done, I pulled and FTC'ed for 1 hour and then pulled. I then combined the chicken with one chopped red bell peppered, one cup of green onions, and one half of my red sauce. (Recipe below).
Next I spooned the chicken mixture into 8, 8 inch flour tortilla shells, trying to get an equal amount of chicken into each shell. I then place the shells into a disposable pan and covered with the remainder of the red sauce. I then topped with 2 cups of cheese. (colby jack or monteray jack would work). As a final touch, I added some red jalepeno peppers that I canned from my garden last year.
Finally, I put the enchiladas on the grill with some mesquite wood chips. I went about 275 indirect for this portion. After about 45 minutes to 1 hour, the inside of the enchiladas were back up to 165 and ready to eat.
I have to say, this was a fun meal to cook. Thank you for starting this thread. You have encouraged me to get creative with my grilling and I appreciate it.
Red Sauce Recipe:
Take one red pepper (seeded and coursely chopped) and place it in a blender along with 4 oz of cream cheese, and 3/4 cup picante sauce. Blend until smooth.
Oh, I almost forgot (because I don't have a picture) I also provided my guests with some Guacamole, that is why the avolados are in the first picture. The recipe was: 2 ripe avocados, one jalapeno, 1/4 teaspoon salt, 1 teaspoon red pepper flakes, and 1 tablespoon lime juice, all blended together.
-
I adapted a Bobby Flay recipe for ginger garlic chicken, with some unusual smoking implements. Ingredients: 3 inch knob of ginger, peeled and coarsely chopped 8 cloves garlic, peeled 1 teaspoon brown mustard seeds 1/2 cup water Zest of 2 limes 1 1/2 tablespoon honey Salt and pepper Whole chicken, spatchcocked 5 black cardamom pods 3 cinnamon sticks 2 teaspoons whole cloves
In a medium sauté pan, heat 1-2 tablespoons on oil over medium heat. Add the ginger and garlic, and cook until they start to soften 2-3 minutes. Add the mustard seed and cook another 45 seconds. Add water and lime zest, bring to a boil. Turn the heat off.
Transfer the mixture to a small food processor, add the honey and purée until you have a smooth, paste-like consistency. Taste and season with salt and pepper as you like.
Allow the paste to cool while you break down your chicken. When cooled, slather all over the bird, cover and refrigerate at least 2 hours.
30-45 minutes before you're ready to start, get the bird out of the fridge and soak the cardamom pods, cinnamon sticks and cloves. Once you get your lump going, toss the soaked pods, sticks and cloves onto the coals.
I cooked indirect at 420-430 dome, with a drip pan on the plate setter.
Pulled when internal temp hit 160.
LBGE
Pikesville, MD
-
henapple said:Alberta... Would you share the soya amounts. Looks great.
Henapple, sorry for the delay in the reply, busy weekend.
She is not sure where she got it from, family I would guess. She sort of just wings it but these are her rough amounts.
1 cup soya
4 tbsp brown sugar
2 tsp ginger
1/4 cup katchup
1/4 cup teriyaki (optional)
2 tsp garlic powder
She usually marinates for 4 to 6 hours, I make extra sauce so i can paste and get a good crust. Let me know when you try it. hope you like it.
County of Parkland, Alberta, Canada -
-
@henapple,Don't be a fricken Chicken. Repost that cook over here so we can vote on it.
-
NM- Going to try to get the photos to format corrctlyKeepin' It Weird in The ATX FBTX
-
god I hate the way photos format on here....geezKeepin' It Weird in The ATX FBTX
-
I used to click on the thumbnail in photobucket to enlarge and copy and paste in the post. Can't do that anymore. I now copy the thumbnail and paste but the result is a small pic that doesn't enlarge
Steve
Caledon, ON
-
well, if they have the correct orientation on my iphone, they are sideways on my computer. If they are right on my computer....well, you get it.Keepin' It Weird in The ATX FBTX
-
Can anybody help me post a large pic please? Used to be able to copy and paste but no more
Steve
Caledon, ON
-
Well, I didn't take a picture of it raw, so my entry doesn't comport with the rules of the throwdown (and can't compete with prior entries, at any rate), but I posted this cook last night, and since it's chicken, I'll repost it here, just in the spirit of things.I came up with an initial idea and, as always, got great advice from my fellow Eggers: here, @Eggcelsior, @Charlie tuna, and @SmokeyPitt.Four chicken breasts.(these still had the tenderloin on - from Costco)1/3 cup pine nutsThe biggest shallot you can find (or two small ones), peeled and dicedA reasonable bunch - say, 18-24 shoots - of garlic chives (or regular chives), chopped6 oz. (roughly) cream cheese2T (roughly) grated ParmesanSet the cream cheese on the counter to come up to room temperature. Butterfly the chicken breasts and pound them flat. Toast pine nuts until just browned (we do about 3 minutes in the toaster oven on the medium toast setting). In a shallow sauce pan or small sauteuse, saute shallots and garlic chives with salt and pepper in butter until softened. Remove pan from heat and add cream cheese, parmesan, and pine nuts, and stir to soften the cream cheese and combine. Top the flattened breasts with equal amounts of the mixture, and roll tightly around the filling. Wrap with two (or more, I suppose) thick-cut slices of uncured bacon, and secure with a pair of 6" wooden skewers.Light the Egg and bring it up to temp - about 375*. Add two medium (half-fist-sized) chunks of applewood to the center of the fire. Put on the platesetter, legs up, and whatever rig you want to use to get the breasts high up in the dome. I used, on advice, the three-tier BGE rig and put the breasts all the way up top. Cook until the internal temp hits 160* in the fattest part of the breast (and double-check that the filling hits 160*, too, since it's been in contact with raw chicken), flipping once when the bacon starts to crisp (again, this was on excellent advice I received, and you can monitor it through the top vent of the Egg).Sorry to basically repost something I posted on its own thread, but I didn't see this throwdown thread until afterward.
[Northern] Virginia is for [meat] lovers. -
@SaturdayFatterday: Those look and sound great! Love the color...nice browned chicken that looks like it fused with the baconWhich came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
@SmokeyPitt: thanks! I owe it all to the good advice I got.[Northern] Virginia is for [meat] lovers.
-
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum