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What are your favorite "fast" cooks?
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Burgers, steaks, green lightning shrimp, fish, seafood, chargrilled oysters. Even known to throw on a hot dog from time to time.
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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Whoops...ignore those shrimp. Forgot about marinating time.
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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I usually spatch a chicken every Sunday for use in meals during the week. I like brats, steaks, fish, fajitas, baked spaghetti, shrimp, etc. All done in under the timeframe.
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Spatchcock chicken, thick center cut pork chops, burgers, salmon, steaks and Chicken Wings for me._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Chicken on a stick. Chicken breast can be cooked whole but it somehow seems to get more flavour cut up and put on a skewer. So versatile, can be flavoured with just about anything, Greek to make it souvlaki (better if marinated 30-60 minutes), whatever rub you have too much of or want to try or just salt and pepper. Cooked direct at 400, takes only minutes and the lump smoke adds just the right touch of colour and taste.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Johnsonville ORIGINAL brats (not the beer brats or the stadium brats)
Burgers
Cedar Plank Salmon
Kielbasa
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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I am liking the idea of brats or thick cut pork chops. Any solid recipes for those or just marinade and grill?
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seeing i like to marinate some things well in advance like in days ahead, chicken thighs, beef for bulgogi, cubed pork butt etc, most cooks are relatively fast. even ribs and butts are fast considering im lighting and cooking and gone for the day and its ready when i get home. im lucky to live 3 miles from work, i can light an egg before work, come home at lunch and eat while tossing the ribs on, come back from work at days end and eat ribs which is 5 minutes to clean and light egg, a half hour to go home prep ribs and toss on prelit grill, make a sandwich and go back to work, come home and eat, thats 5 minutes for the egg, 5 min prep and done. ill be up at camp tonight, light the egg before bed, and and ribs go on tomorrow and cook while i fish
)fukahwee maineyou can lead a fish to water but you can not make him drink it -
Ahi Tuna, pizza, steak.
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WalrusBBQ said:I am liking the idea of brats or thick cut pork chops. Any solid recipes for those or just marinade and grill?
For brats I just throw them on the grill at some temperature that is not above about 350. It's the easiest cook I do. I haven't found that boiling or simmering in beer +/- onions really makes a great brat better.For pork chops I season with whatever is in my rub cabinet that sounds good then throw them on the grill. However, I know there are some folks here that have special marinades, rubs, and sauces that can take it to the next level when you want to put in a little extra effort.
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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some of my go to fast cooks would include burgers, digs, brats, steak, flap steak (asada style, really thin and great for tacos), chicken- whether that's spatch, boneless beats, thighs, etc, and last night I did a steak tips recipe my wife found in cooks illustrated that was great. I'll post the recipe when I get home.
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Spatch Chicken, Turbo Ribs, Flank Steak.
My thought is anything under 4 hours start to finish is fast. Not a big fan of burgers since we got the egg, too simple when I can make a whole chicken or something.
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Pork tenderloin is another easy n fast cook.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Brats. We really like the Johnsonville Beer Brats.
Simmer on the stove with butter, beer and onion until hot...but I've left them for up to an hour. Throw on the grate to crisp them up and eat. Lots of sauerkraut and hot mustard!
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Seared tuna... whatever time it takes to get the egg going and then 2 minutes to cook.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Pork Tenderloin with Montreal Seasoning. Salmon with John Henry's Pecan Rub. Boneless Chicken Breasts with Lemon Pepper or Pecan Rub. Grilled veggies on the side. Simple, fast, good.
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Definitely burgers and steaks (usually sirloin or filet) and sometimes some shrimp. I did some surf and turf of filets and grilled shrimp for the wife for Mother's Day which was quick and easy and turned out fantastic.
I want to say boneless/skinless chicken breasts, but I like to let those marinate for at least 2-3 hours.
LBGE
Cedar table w/granite top
Ceramic Grillworks two-tier swing rack
Perpetual cooler of ice-cold beer
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I am a sucker for Texas sausage and I bought some Kiolbassa (http://www.kiolbassa.com/pages/home) out of San Antonio, TX found here in Michigan and it was excellent. I just grilled it up direct and cut it up for lunch the other weekend. I added a bit of smoke to add to it but not much was needed.Large BGELexington, SC
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