Need some new cooking ideas-post your favorite

Jll0004 · August 2016

Hey all
so I've successfully been egging for about 4 months now. I have killed ribs, Spatch, wings, pork tenderloin, and butt. I've attempted a brisket, but still need to work on that.

I feel eel like I've made the same things over and over and over.

I'd love to hear from some more experienced eggers about some of their favorites.

Please post your favorites!

lousubcap · August 2016

Lotta BGE run-time but no real "push the envelope" cooks-
Brisket is by far and away the most fun cook on any appliance; just dealing with the level of variability with every cook makes it a challenge and thus the entertainment.
Paella is in the #2 slot ( but well behind the brisket)-nailing the soccarat is quite a trick.
Beef ribs.
Oysters (rockefeller) have not wrestled with the Drago recipe.
Any seafood fillet.
I'm sure the more talented will be along.

johnnyp · August 2016

Here are a couple of blogs I reference for recipes. Shout out @Griffin and @NecessaryIndulg

https://griffinsgrub.wordpress.com/recipes-2/

http://necessaryindulgences.com/category/food/

Also, check out Serious Barbecue by Adam Perry Lang

THEBuckeye · August 2016

This is a favorite but more of cooler/cold weather cook.

http://eggheadforum.com/discussion/1174446/dutch-oven-day-2-white-smoked-chicken-chile-photo#latest

THEBuckeye · August 2016

Best Pot Roast Ever:

http://eggheadforum.com/discussion/1174410/dutch-oven-virgin-cook-pics#latest

da87 · August 2016

It's still chicken and just a take on beer can, but man the chorizo makes this special! http://biggreenegg.com/recipes/smoked-spanish-chicken/

hoosier_egger · August 2016

If you've never done pepper stout beef or "the chicken" give them a try. Use the search bar for the recipes above.

MeTed · August 2016

Meatloaf is one of my favorites. 330 indirect for 90 mins. Very easy but very good.

hoosier_egger · August 2016

That's what I am currently cooking!

MeTed · August 2016

@ColtsFan that looks awesome, I hope you enjoy. I did one yesterday. Thanks for sharing.

Killit_and_Grillit · August 2016

Man that backyard emerald is only limited by your imagination.

Fajitas, bacon, stews and soups, pizza, cobbler, smash burgers, stuffed jalapeños, bacon and eggs, cinnamon rolls, steaks, blueberry chickens, rotisserie chilies, brisket, pork shoulder, white chicken chili, hot dogs, fried green tomato BLTs, wings, venison backstraps, sweet potato nachos, apple pie, ABTs, corn beef, grilled corn, and peaches for dessert..

And I think that was just yesterday's threads.

Welcome to the great idea factory. I hope you brought your wallet.

Killit_and_Grillit · August 2016

ColtsFan said:

That's what I am currently cooking!

That lattice work

The Cen-Tex Smoker · August 2016

Buy this book.

SmokeyPitt · August 2016

You didn't mention pizza...that's definitely one to check off the list.

llrickman · August 2016

Little early for Thanksgiving but this is a killer turkey. It takes a little effort but well worth it

http://nakedwhiz.com/madmaxturkey.htm

Get yourself some skirt steak and bell peppers and onions and make some carne asada tacos

homeade Guaq goes excellent with it

Jll0004 · August 2016

Awesome info! Let's keep this rolling. There have to me people out there that have a favorite...

llrickman · August 2016

My family loves these beans

End of trail beans

1 Pound ground beef   cook till done and drain
    1 Pound peppered bacon cut into 3/4” strips cook until done but not crispy
              drain bacon and save part of the bacon fat to saulte onion and garlic
    1   medium onion chopped
    2   cloves of garlic chopped
(I use chopped garlic in a jar )
    2   15 oz cans pork and beans
    2   15 oz cans red kidney beans drained and rinsed                     2   15 oz cans great white northern beans drained and rinsed
    1/3 cup BBQ sauce (yours to choose)
    1/3 cup ketchup
    2 Tbl molasses
    1/3 cup white sugar
    1/3 cup brown sugar
    1 Tbl yellow mustard
    32 oz beef broth

    Mix all ingredients into cast iron Dutch oven . Bring to a low boil on ion BGE about 350

i let it go for an hour or so at a low simmer and they are even better the next day

if it taste like to much mustard add molasses or brown sugar adjust to your taste

My version of peach cobbler

Large can peaches
1 Cup self rising flour
Tea sp baking powder
1/2 to 3/4 cup sugar
1C Powdered buttermilk mixed with water or real buttermilk
Stick salted butter
Mix all but peaches and butter
In pan or microwave melt butter pour into baking pan
Pour batter on melted butter
Spread peaches on batter
Add 2 shots peach schnapps
Cook at 400- 425 cook till top is brown

i used the disposable aluminum loaf pans for this

SciAggie · August 2016

Take any recipe you already love and look for ways to improve upon it with the egg. Remember the egg with the platesetter in is just an oven - with the ability to smoke if you want.
I saute a lot of things over direct heat on the fire ring.

JMCXL · August 2016

First this is not my creation got if from

PG 194 – “ULTIMATE BOOK OF BBQ”

GRILLED CHIPOTLE CHICKEN

2 LBS SKINNED AND BONED CHICKEN THIGHS

BRINE IN WATER, SUGAR AND SALT (OVERNIGHT IF YOU CAN)

PREHEAT TBGE TO 350 – 400

PLACE CHICKEN

BETWEEN 2 SHEETS OF HEAVY-DUTY PLASTIC WRAP (optional - i don't)

FLATTEN TO ¼ INCH THICK – USING ROLLING PIN OR FLAT SIDE OF MALLET

COMBINE AND RUB OVER CHICKEN

2 TBSP FIRMLY PACKED LIGHT BROWN SUGAR

½ TSP DRIED OREGANO

½ TSP GROUND CHIPOTLE CHILE PEPPER (or less for my taste)

½ TSP KOSHER SALT

GRILL BOTH SIDE to a temp of about 180-190

REMOVE AND COVER WITH ALUMINUM FOIL UNTIL READY

FOR DIPPING (best ever with chicken or anything)

WHITE BARBECUE SAUCE

1 CUP MAYO

1/3 CUP APPLE CIDER VINEGAR

1 TSP WORCESTERSHIRE SAUCE

½ TSP KOSHER SALT

½ TSP GARLIC POWDER

½ TSP ONION POWDER

½ TSP FRESHLY GROUND BLACK PEPPER

¼ TSP HOT SAUCE (I skip this - once again too hot for me)

STIR TOGETHER

MAYO, VINEGAR AND 3 TSP WATER AND ALL OTHER INGREDIENTS IN SMALL BOWL

REFRIGERATE FOR UP TO 3 DAYS

TN_Sister_State · August 2016

Havent cooked it yet but this is on my list for within the next two weeks or so. May do it for the UT ND showdown in sept. Celebrate the beat down the Irish deliver again.

Porchetta

http://honestlyyum.com/7841/porchetta/

Porchetta 10

Acn · August 2016

The Cen-Tex Smoker said:

Buy this book.

I hate how much of my Amazon wish list is a direct result of reading this forum.

gdenby · August 2016

Try some beef short ribs, plate section. Just about steak good, but with a big bone handle. Also, beef tri-tip, sometimes called Santa Maria tri-tip. Not quite steak like, but more tender and juicy than most roasts.

Fatties. Pork sausage rolls, opened up and stuffed w. veg and/or cheese. Coated w. rub when re-rolled.

Duck is great spatch'd. Harder to find, but goose can be very good. The mid section of turkey wings are sometimes called "turkey ribs." Don't need as much time as pork ribs to be tender, but a good bit more time than chx wings.

da87 · August 2016

Love duck - great suggestion @gdenby! D'artagnan has great options. New favorite: Just made fettuccine in basic Alfredo - butter, Parmesan, and cream - for my daughter (2nd dinner with her home for 3 nights before she's off for her senior year of college) with smoked chicken thighs, grilled orange pepper, grilled asparagus, plus baby sweet peas, broccoli, heirloom carrots, and finished with cherry tomatoes and prosciutto

Image: https://us.v-cdn.net/5017260/uploads/editor/vt/anubvzymbbow.jpeg

Image: https://us.v-cdn.net/5017260/uploads/editor/cb/iulmefsuf37k.jpeg

Missed the finished product - everyone was too hungry...

kl8ton · August 2016

Abts are awesome to try

Hans61 · August 2016

This is my next one. This past weekend grilled a package of bacon on my weber and smoked beef ribs on my XL egg. I love my weekend projects!

https://youtu.be/qv7_oVMPLYw

Hub · August 2016

Do a grilled salmon with dizzy pig raging river while coating it in a mixture of melted butter and real molasses ... wait until it caramelizes and a slight crust forms ... do it raised direct ... you will wonder why you ever used the egg for anything else.