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3 day 3 course
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Focker
Posts: 8,364
A slow fuse was lit courtesy of Overdone Ozzie. Although I'm not competing(for several reasons), I wanted to push myself and have some fun with the small.
Menu for tomorrow:
Appetizer: Mallmann's Burnt Tomato, Goat Cheese, and Anchovy Bruschetta
Main: Lasagna inspired by Molly and Enrico, with Big Italian salad
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1304753&catid=1
http://www.onceuponachef.com/2010/03/big-italian-salad.html#tabreviews
Dessert: Ree Drummond's Skillet Cookie Sundae
http://www.foodnetwork.com/recipes/ree-drummond/skillet-cookie-sundae.html
So grab a glass, a knife(preferably in that order), and let's roll.
DAY 1: NOODLE
My "Turnspit" helped with Chef Marc Vetri's Egg Yolk Dough from Mastering Pasta. A great resource I found at the local library on everything pasta.
http://www.amazon.com/Mastering-Pasta-Practice-Handmade-Gnocchi/dp/1607746077
I took over on the KA, using 3oz pieces, rolled to #5 setting.
Cut into 8" pieces for the 8x8 cakepan and placed in the freezer.
Scraps are the best. Turnspit was eating them raw.
On the way to my dad's, his neighbor had free wood at the end of the road. My little guy was a good help, loading, and unloading after getting diagnosed with a broken second toe last week from dropping a log on his foot at his mom's helping gather wood for their woodburner. Took him to Lagomarcinos in Moline, IL for a hot fudge sundae, and grabbed some ingredients you will see later. The wood will come in handy with plans this Spring to build a Neolithic hearth design from an archeological site report. Anybody who could help with species identification out of curiosity would be greatly appreciated. As you can see, the bark was already removed.
DAY 2: RAGU
Removed all the used charcoal from both larges for replenishing this 12ish hour total cook at 300-350. Decided to break out the good stuff for this project.
While cleaning out the small, I found an exact 1/2 lb souvenir
"O Lord, in the morning you hear my voice; and I direct my prayer to you and watch."
Psalms 5:3
"At dusk I strike silently, with my carbon Hoyt Bone Collector, offering You the main local ingredient."
Focker 24:7
The ragu:
50 oz Nina's San Marzano's from Costco
1C Carrot
1C Celery
1 Med Yellow Onion
3 Large Garlic Cloves
1T Graziano Bros Italian Seasoning
1T White Pepper
1t Fleur de Sel
1t White Sugar
2T Colavita Red Wine Vinegar
1t Amore Anchovy Paste
1/2 Jar Bomba
2 Bay Leaves
2C Water
3lbs ground venison
The venison being lean, opted to sear in a screaming hot 12" Lodge CS pan with Berkwood Berkshire lard in one lb batches.
Instead of adding everything to the pool from the beginning, I felt adding the meat 3 hours in would be best. And do NOT strain fat.
Took an hour to cook the deer and prep.
A moment of silence at the altar.
While slicing and dicing, got a ring on the doorbell. Walked out to my $110.71 Pelican!
Will be nice to have a dedicated beverage and food cooler camping iceless this year with 4 XL Chillin Brews.
Now that the egg is preheated, I went indirect at a slow simmer for 5 hours. Added charcoal at the halfway point, fire seemed to be fading.
While that was going, I installed a Truxedo. A 3 Bud project. Came out really clean. Will be another great addition while camping, keeping my gear high and dry. Also a theft deterrent. The Pelicans are a perfect fit.
Alright, enough of the nursy multi-tasking. lol
Back to work.
Second batch is about to go on. You can see it really thicken up in the cooked batch below it.
While that was going, I cold smoked some Kerrygold for a couple of hours in the small with Peach dust.
Chef Marc Vetri's Bechamel, and possibly assembly, are tonight.
Stay tuned, there is more to come.
Wish me luck.
Menu for tomorrow:
Appetizer: Mallmann's Burnt Tomato, Goat Cheese, and Anchovy Bruschetta
Main: Lasagna inspired by Molly and Enrico, with Big Italian salad
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1304753&catid=1
http://www.onceuponachef.com/2010/03/big-italian-salad.html#tabreviews
Dessert: Ree Drummond's Skillet Cookie Sundae
http://www.foodnetwork.com/recipes/ree-drummond/skillet-cookie-sundae.html
So grab a glass, a knife(preferably in that order), and let's roll.
DAY 1: NOODLE
My "Turnspit" helped with Chef Marc Vetri's Egg Yolk Dough from Mastering Pasta. A great resource I found at the local library on everything pasta.
http://www.amazon.com/Mastering-Pasta-Practice-Handmade-Gnocchi/dp/1607746077
I took over on the KA, using 3oz pieces, rolled to #5 setting.
Cut into 8" pieces for the 8x8 cakepan and placed in the freezer.
Scraps are the best. Turnspit was eating them raw.
On the way to my dad's, his neighbor had free wood at the end of the road. My little guy was a good help, loading, and unloading after getting diagnosed with a broken second toe last week from dropping a log on his foot at his mom's helping gather wood for their woodburner. Took him to Lagomarcinos in Moline, IL for a hot fudge sundae, and grabbed some ingredients you will see later. The wood will come in handy with plans this Spring to build a Neolithic hearth design from an archeological site report. Anybody who could help with species identification out of curiosity would be greatly appreciated. As you can see, the bark was already removed.
DAY 2: RAGU
Removed all the used charcoal from both larges for replenishing this 12ish hour total cook at 300-350. Decided to break out the good stuff for this project.
While cleaning out the small, I found an exact 1/2 lb souvenir
"O Lord, in the morning you hear my voice; and I direct my prayer to you and watch."
Psalms 5:3
"At dusk I strike silently, with my carbon Hoyt Bone Collector, offering You the main local ingredient."
Focker 24:7
The ragu:
50 oz Nina's San Marzano's from Costco
1C Carrot
1C Celery
1 Med Yellow Onion
3 Large Garlic Cloves
1T Graziano Bros Italian Seasoning
1T White Pepper
1t Fleur de Sel
1t White Sugar
2T Colavita Red Wine Vinegar
1t Amore Anchovy Paste
1/2 Jar Bomba
2 Bay Leaves
2C Water
3lbs ground venison
The venison being lean, opted to sear in a screaming hot 12" Lodge CS pan with Berkwood Berkshire lard in one lb batches.
Instead of adding everything to the pool from the beginning, I felt adding the meat 3 hours in would be best. And do NOT strain fat.
Took an hour to cook the deer and prep.
A moment of silence at the altar.
While slicing and dicing, got a ring on the doorbell. Walked out to my $110.71 Pelican!
Will be nice to have a dedicated beverage and food cooler camping iceless this year with 4 XL Chillin Brews.
Now that the egg is preheated, I went indirect at a slow simmer for 5 hours. Added charcoal at the halfway point, fire seemed to be fading.
While that was going, I installed a Truxedo. A 3 Bud project. Came out really clean. Will be another great addition while camping, keeping my gear high and dry. Also a theft deterrent. The Pelicans are a perfect fit.
Alright, enough of the nursy multi-tasking. lol
Back to work.
Second batch is about to go on. You can see it really thicken up in the cooked batch below it.
While that was going, I cold smoked some Kerrygold for a couple of hours in the small with Peach dust.
Chef Marc Vetri's Bechamel, and possibly assembly, are tonight.
Stay tuned, there is more to come.
Wish me luck.
Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."
"If yer gonna denigrate, familiarity with the subject is helpful."
Comments
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Flippin awesome post so far.
-
I'm on my way!!!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
WeberWho said:I'm on my way!!!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
pgprescott said:Flippin awesome post so far
Thanks buddy. Will be a fun day tamara.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
As always I'm impressed, Brandon. Unless I missed it upfront I assume you are having a guest or two to share this upcoming feast - anybody I know?Re-gasketing America one yard at a time.
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Killer post. Will be following.
A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Thanks my friend.
Family, and a friend. Stac possibly, although I doubt it. Her flight comes in late from Florida to Des Moines, which is a three hour drive to the QC on 80. Wouldn't rule out her making arrangements to be here. She helped me decide on Pinot Noir over Cab for this. I know little about wine, but am learning thanks to the local library.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Ozzie_Isaac said:Killer post. Will be following.
It's your damn fault. hahahaBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Thank You for such thoughtful Recipes. Looks delicious. Have a great meal!
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Thanks MickBBrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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Focker said:
Stac possibly, although I doubt it. Her flight comes in late from Florida to Des Moines, which is a three hour drive to the QC on 80.Re-gasketing America one yard at a time. -
Wow, this looks great @Focker I'll definitely be following!
XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Strong work on the cooler. I really enjoy the Yeti vs RTIC dust-ups while us Pelican owners stay above the fray with our vastly superior products.
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Dittos... Standing by.. Awesome post!!!!Greensboro North Carolina
When in doubt Accelerate.... -
My wife is from Moline. We were just up there at Christmas and went to Lagomarcinos. I would weigh 600 lbs if that place was in my area. The toffee was some of the best I ever had. Great looking cooks. I enjoyed it up there. Being a southern boy I was amazed at how much I liked the area.Keep up the fine cooks!
Snellville,Ga.
LBGE
Minimax
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Praise jeebus. This is some serious shnit going down here.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Boom! That just happenedLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Looking great so far!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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gamason said:My wife is from Moline. We were just up there at Christmas and went to Lagomarcinos. I would weigh 600 lbs if that place was in my area. The toffee was some of the best I ever had. Great looking cooks. I enjoyed it up there. Being a southern boy I was amazed at how much I liked the area.Keep up the fine cooks!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Years later and STILL waiting for finished Lasagna photos.lolThank you,DarianGalveston Texas
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Photo Egg said:Years later and STILL waiting for finished Lasagna photos.lol
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
Great Thread, watching---awesome noodles!Visalia, Ca @lkapigian
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You're going to be waiting............Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
YEMTrey said:You're going to be waiting............
But I will be attempting the fresh noodles soon.Thank you,DarianGalveston Texas -
My unfinished draft from 2016:Damn man. I think you have put more into this cook than I have in all my cooks this year.
Still true in 2019.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
What ever happened to him? Get sick of it all? He had some good cooks.
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Lit said:What ever happened to him? Get sick of it all? He had some good cooks.
It’s a damn shame. He never was able to explain how he recognized his sister in that photo."I've made a note never to piss you two off." - Stike -
Can't blame him for bailing out. Posting personal family members pictures here on the forum isn't cool.
I wish he'd stop on back. He was a good forum member and even nicer person face to face."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota
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