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Burgers, Fajitas, Lamb and BBQ - Busy Weekend
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Big_Green_Craig
Posts: 1,578
The last several weeks have been consumed by a move. (I hate moving) This weekend I was finally able to get back int he swing. However, still plenty of small projects to tackle...
Friday night, we grilled burgers. Kobe beef patties, thick cut bacon, cheddar & gruyere cheese and a fried egg on a grilled pretzel bun and served with hand cut twice fried fries.
Saturday night, we grilled chicken fajitas. We like to saute red/orange/yellow sweet peppers, jalapenos, onions and garlic. Then grill up some avocados and limes and top them with queso fresco and fresh cilantro.
Sunday. I broke down a rack of lamb into double chop portions, threw them into the sous vide, then seared them on the Egg. Served with a portobello arborio and a portobello pan sauce.
Then finally, ran a Turbo 8lb pork shoulder for some mid week meals. I filled the Mini Max with a mix of apple and hickory chunks and smoked at 325F dome temp for approx 6 hours. The Mini Max still have plenty of coal leftover.
Because smoking is hard work...
Friday night, we grilled burgers. Kobe beef patties, thick cut bacon, cheddar & gruyere cheese and a fried egg on a grilled pretzel bun and served with hand cut twice fried fries.
Saturday night, we grilled chicken fajitas. We like to saute red/orange/yellow sweet peppers, jalapenos, onions and garlic. Then grill up some avocados and limes and top them with queso fresco and fresh cilantro.
Sunday. I broke down a rack of lamb into double chop portions, threw them into the sous vide, then seared them on the Egg. Served with a portobello arborio and a portobello pan sauce.
Then finally, ran a Turbo 8lb pork shoulder for some mid week meals. I filled the Mini Max with a mix of apple and hickory chunks and smoked at 325F dome temp for approx 6 hours. The Mini Max still have plenty of coal leftover.
Because smoking is hard work...
Comments
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Looks pretty awesome to me. How do you have time for anything other than cooking? Not a bad thing to me, but just curious. Great pics man.Firing up the BGE in Covington, GA
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Beautiful work all the way around CraigLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Really really impressive work buddy...looks like a huge weekend!LBGE
Marblehead, MA -
Putting in the work!
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Good looking eats Craig!
You should have gotten that move out of the way while you were up here in Toronto!---------------------------------------------------------------------------------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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Very nice man, everything looks really good! How do you like the Kobe burgers? I remember your last burger post and they looked incredible too. I've heard they can be kinda mushy, thoughts?XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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TexanOfTheNorth said:Good looking eats Craig!
You should have gotten that move out of the way while you were up here in Toronto! -
jonnymack said:Looks pretty awesome to me. How do you have time for anything other than cooking? Not a bad thing to me, but just curious. Great pics man.
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All looks amazing. There is a fly on your drink...
Large BGE, Mini Max
Wigan, UK
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MrWigan said:
All looks amazing. There is a fly on your drink...
---------------------------------------------------------------------------------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 -
TexanOfTheNorth said:
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Those pictures are some of the most gorgeous I've ever seen -- wonderful job!!!
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Question re the Kobe burgers - I've never had one, but to me, I would think you would want to go minimalist with the toppings with really good meat like that, like you would keep it simple with a really high end steak. With all that cheese, bacon, egg and pretzel bun (which does sound great), is there any value in popping for the Kobe, or is that lost in everything else?
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Big_Green_Craig said:jonnymack said:Looks pretty awesome to me. How do you have time for anything other than cooking? Not a bad thing to me, but just curious. Great pics man.Firing up the BGE in Covington, GA
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jonnymack said:Big_Green_Craig said:jonnymack said:Looks pretty awesome to me. How do you have time for anything other than cooking? Not a bad thing to me, but just curious. Great pics man.XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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byrne092 said:jonnymack said:Big_Green_Craig said:jonnymack said:Looks pretty awesome to me. How do you have time for anything other than cooking? Not a bad thing to me, but just curious. Great pics man.
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Legume said:Question re the Kobe burgers - I've never had one, but to me, I would think you would want to go minimalist with the toppings with really good meat like that, like you would keep it simple with a really high end steak. With all that cheese, bacon, egg and pretzel bun (which does sound great), is there any value in popping for the Kobe, or is that lost in everything else?
I went with the Kobe for two reasons: A. to get a good quality product you havee to start with a good quality product. B. It was on sale and only $1 more per pound than the regular ground chuck.
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Big_Green_Craig said:byrne092 said:jonnymack said:Big_Green_Craig said:jonnymack said:Looks pretty awesome to me. How do you have time for anything other than cooking? Not a bad thing to me, but just curious. Great pics man.XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO I Flameboss 500St. Louis, MO
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$1 per pound more than ground chuck? That's a great deal. I think I would've filled the freezer and become the bubba gump of kobe, wearing everyone out with posting kobe meatloaf, kobe meatballs, kobe taco meat, kobe chili, etc.
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Great looking cooks BGC! My hats off to you for having the stamina to cook all that after moving.
What brand of Kobe ground beef did you use? My Publix carries the Steakhouse Elite brand and it is not too expensive. I'm pretty sure it is wagyu blended with Angus but they are pretty good.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
SmokeyPitt said:Great looking cooks BGC! My hats off to you for having the stamina to cook all that after moving.
What brand of Kobe ground beef did you use? My Publix carries the Steakhouse Elite brand and it is not too expensive. I'm pretty sure it is wagyu blended with Angus but they are pretty good. -
Spot On!! Awesome as always. Keep em coming!
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goodness, crazy impressive man. hat's off
In Manchester, TNVol For Life! -
Great looking cooks, and congrats on the move.
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I don't even know what to say. I almost hate to click on your threads, craig. Makes me embarrassed to even post anything. Awesome freakin pics, man.
Little Rock, AR
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