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Next Throwdown...get stuffed!
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Comments
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dougbacker...recipe please. Those look yummy.Large, small and mini now Egging in Rowlett Tx
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Now be careful these are really hard to do.... ) I get these REALLY thin cut round steaks(Thin cut Milanesa) at Walmart( only meat I get there)
spread with cream cheese cover with what-ever. These had Cream cheese, Green onion, Green pepper, mushrooms, cheddar-jack cheese, roll up and pin with tooth pick. Direct at 400 turning few minutes. I also hit em with Pecan/Cherry
)
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South Dakota
KBØQBT
Large BGE,
Mini BGE
36" Blackstone Griddle
Phoenix Gasser
Cyber Q WIFI
And a deck box full of toy's -
I was going to post my stuffed peppers, but I'm thinking need to be bigger and more stuffing! Must replan my stuff it.Beth Hardeeville, South Carolina
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You are the only validation that you need. Like Little Steven says, size isn't everything. More stuffing is always fine, on the other hand....
______________________________________________I love lamp.. -
First choice is always the best choice. Tri color peppers with a ground chuck,yellow rice, sauce and some spice topped with Colby jack cheese. They were pretty good. I'm still a beginner only been egging since October, it's an enjoyable hobby!Beth Hardeeville, South Carolina
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Steak rolls
Tell us how you put theses together.... They look Awesome!PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas....... -
Alton said:
Steak rolls
Tell us how you put theses together.... They look Awesome!Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Austin Egghead said:Thanks Nola. Not only was it a pretty face, but it tasted great. Yours is still the above the bar.
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Here's my entry - Cinnamon French Toast, stuffed with cream cheese and strawberries, topped with raspberries stuffed with white chocolate.Spread cream cheese (whipped with a couple spoonfuls of powdered sugar) on cinnamon swirl bread. Top with sliced strawberries.Top with another slice of bread, spread with cream cheese.Dip in mixture of eggs. milk, cream and home made vanilla extract.On to the CI skillet at about 400 on the Egg.Bacon and sausage on the sideTop with raspberries stuffed with white chocolateAnd, since you can't drink all day unless you start first thing in the morning, Grand Marnier Mimosa's__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Here is my entry. It is a take on pork piccata. Tenderloin stuffed with goat cheese, sautéed mushrooms with reduced white wine and capers. Finished with a lemon/butter/white wine caper sauce. On the side we also had crab stuffed mushrooms.I will do another thread with more details later one. If you don't like my post then get stuffed.butterflied and pounded thin a tenderloin. then started stuffing with goat cheese.here are the mushrooms getting happy with the wine butter and lemon.the mushrooms were chilled then added to the layers along with some tomatosonto the egg they went about 400 raised directthey had a bath of peach smoke until they were done.crab stuffed mushrooms were nextthey roasted about 30 minutesfinally the plated glory. it went over really well for the sunday dinner
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I didn't actually intend to enter this throwdown, but what the hell. I was craving a good burger so I cooked some burgers stuffed with pepperjack cheese on the BGE (400° direct six minutes per side to get to about 140° internal temp) and made burger po-boys.
We made them oblong to fit on the po-boy rolls and dressed them with lettuce and tomato. We had a crab and shrimp boil at the M-I-L's yesterday so we drizzled some extra virgin olive oil over the left over potatoes, garlic cloves and mushrooms from the boil that had soaked up that spicy awesomeness and broiled them adding some herbs to serve as a side dish. Some cheddar drop biscuits drizzled with garlic butter rounded out the dish.
Let the melty goodness flow!
Every time my elbow bends my mouth flies open. -
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bababababaganoush______________________________________________I love lamp..
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Woodbutcher said:Hi Steve! I think I might join in. I'll use a little of this and a little of that.
Hey Dale!
Just saw this. Jump in (just say you used more ingredients than you really do, always works for me.)
Steve
Caledon, ON
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Man this is a great throwdown, love all the diversity of this one!!! Can't even compete on this.
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fletcherfam said:Man this is a great throwdown, love all the diversity of this one!!! Can't even compete on this.
Steve
Caledon, ON
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I posted this in its own thread, but now that I found the entry thread here ya go:Spaghetti In Meatballs"Started out with 2# ground turkey for the meatballs. Added garlic, basil, granulated onion, bhut jolokia salt, fresh cracked pepper and let it get friendly in the refrigerator while I worked on the sauce.Groceries for the sauce. Brew is Westmalle Trappist Ale.Aromatics in the pot.Sauce is looking good already. Added some tomato paste to deepen the flavor.Meanwhile, the pasta had boiled and cooled. Added shredded parmesan, tablespoon of merlot, habanero death dust, pepper and filled a small muffin pan (1.5 actually). Set on the egg for 10mins so that the cheese would melt and bind the pasta together.Stuffed meatballs with pasta. This took longer and was harder than I thought. I should have used 3# of turkey for 1 pkg of pasta. Set them on top of the pot so that the drippings would get into the sauce while the sauce thickened. Had to add some of the reserved pasta water to keep the sauce from drying out.Everybody in the pool! Once the meatballs browned, dumped them in the sauce and let it simmer a bit longer.Sucky plated shot.This was a PITA to make, but oh so good. Lotsa garlic and the sauce was rich and flavorful from the wine and tomato paste. Nice kick to it too from the different chilis/peppers added. Had one meatball for breakfast today and the sauce is even better after sitting overnight. "#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Little Steven said:fletcherfam said:Man this is a great throwdown, love all the diversity of this one!!! Can't even compete on this.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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If the deadline is 11:59 tonight, here's my entry: chicken thighs stuffed with herb cream cheese and ham and wrapped (natch) in bacon.First, mix 4 oz. softened cream cheese with your favorite herbs (we used garlic chives and dill from our herb garden). Then pound five or six chicken thighs flat, dust them in your favorite rub (for this one, I used DP Fajita-ish), and then spoon some herb cream cheese mixture on the thighs and add some thin slices of ham (or prosciutto or lomo or whatever pig you like). Then wrap them in a strip (or two) of bacon and secure with a skewer (or two):Get the Egg to about 400*, and set it up for indirect with a mix of cherry and applewood. Get the thighs as high in the dome as you can (we did PS legs up, tri-level grid). Cook to 160*F internal, flipping once to ensure that the bacon crisps up well. Then remove the thighs, set the Egg up for raised direct, and brush the thighs with a thick BBQ sauce (we used a Memphis-style):Then cook the thighs again for a few minutes a side, basting with the BBQ sauce as you go.Serve with rice pilaf and steamed veggies:[Northern] Virginia is for [meat] lovers.
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