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I used my new grid extender!!
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fiver29
Posts: 628
I'm pretty eggcited! I got to use my new grid extender. I was able to cook 21 chicken legs and some corn all at the same time. So dinner was BBQ Chicken legs with some grilled corn salad. YUM!
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Strongsville, Ohio
Yes. I own a blue egg! Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]
Comments
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Great looking cook. Glad you enjoyed your extender.
XLBGE, LBGE
Fernandina Beach, FL
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Finally back in the Badger State!
Middleton, WI -
Yes! It was great.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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Nice cook. Is your egg blue?
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@cookingdude555 yes. It's blue.-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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Black_Badger I was on my cell phone last night. Here's the recipe for the grilled corn salad:4 ears sweet cornkosher salt1 anchovy, minced (I omitted this ingredient)1 garlic clove, minced1 jalapeno, seeds and ribs removed, mincedgrated zest and juice of 3 limes1/2 cup extra-virgin olive oil1 ripe Hass avocado, peeled and diced1 cup halved cherry tomatoes6 scallions, white and green parts, thinly sliced3/4 cup chopped fresh cilantro1. Soak the ears of corn in their husks overnight in salt water. (I omitted this step. I didn't think it was necessary as my corn husks were very wet as is.)2. Heat the Egg to 3503. Put the corn on the grill using an indirect setup and close the lid. Flip after 15 minutes. Cook another 15 minutes and remove corn using grill mitts.4. While corn is grilling, in a large bowl, combine the anchovy, garlic, jalapeno, and a large pinch of salt. Add the lime zest and juice and whisk in the olive oil. Add the avocado, tomatoes, scallions, and cilantro and gently toss.5. Let the corn cool until you can handle it. Peel off and discard the husks. Working over the salad bowl to catch any juices, cut the kernels from the cobs and then add them to the salad. Toss to combine and taste and adjust for seasoning. You many need to add some additional salt.*recipe adapted from Carnivore cookbook for the Big Green Egg-------------------------------------------------------------------------------Strongsville, OhioYes. I own a blue egg! Call Atlanta if you don't believe me![I put this here so everyone knows when I put pictures up with a blue egg in it]
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That's great dude, thank you. Bookmarked!Great looking side.Finally back in the Badger State!
Middleton, WI
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