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Scooch over Taco Tuesday
5 layer red chili enchilada in a 12" skillet.
The 12" skillet was crazy heavy and afterward it was surprisingly easy to cleanup.
And....it's all gone
Comments
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Wow. Looks amazing.
The left side of that Egg table is just begging to be turned into a flap top. Even has the perfect edges. Just add a heat source. -
Thanks @GrateEggspectations
I like that area for prep and occasionally use my induction burner in that area also .LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Looks great my friend. Man can not live on bread alone.
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Nice cook Blake!!
You know that PS is upside down and for gods sake why didn’t you wrap it in foil? The police will be along later to scold you. Lol.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky. -
Dayum Blake. That looks delicious as usual.Sandy Springs & Dawsonville Ga
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Wow that’s a great looking cook and setup
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@Mattman3969 Inverted PS with my SS pieces elevates up in the dome a bit. Once I was done I flipped the PS and shut her down for the night .The PS will be clean when I open it up tomorrow to cook...and if not it'll be clean on the next bread or pizza cook it'll be clean. I only wrap during L&S cooks and only one side.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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That looks like a gooey mess of deliciousness. What’s in the sauce?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@Mattman3969, @NPHuskerFL: I’ve always been reticent to invert my PS because the few times I have, I’ve noticed immediate repercussions for the stock gasket. I see that you’ve employed a Rutland though, which I assume would put those concerns to rest. Just picked up a Rutland (for both LBGE and MM) and will install in the spring.
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I had to take an Alka-Seltzer this morning just looking at the pictures...lol
Man that looks good!Thank you,DarianGalveston Texas -
Great looking cook Blake
XL & MM BGE, 36" Blackstone - Newport News, VA -
WOW!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I'd hit that hot mess, looks great!BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Wow looks awesome good Blake!
Could you share the process and ingredient's thanks.
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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@NPHuskerFL I find no flaws in any part of that meal. Over the top +1.
XLBGE, LBGE
Fernandina Beach, FL
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Focker said:I'd hit that hot mess, looks great!
Thank you,DarianGalveston Texas -
We will just tell your mother we ate it.................
Great dish Blake!NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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I've been trying to think of something clever to say, but I got nothing... I'll settle for saying that is a great cook and it looks delicious. I would harass you like @caliking except your response was reasonable.
Nice job and thanks for posting the cook.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@caliking Red Chile Sauce>>> heat up some oil. Add in ground red chile then make a slurry using water and cornstarch and slowly add that to thicken . There are a multitude of ways to get to the same sort of end product with variations in heat of course. We also make sauce using red chile pods and soaking or mortar & pestle grinding them out. But never ever canned sauceLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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That is fantastic in every way. WowXL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars -- Gallatin, TN
2001 Mastercraft Maristar 230 VRS
Ikon pass
Colorado in the winter and the Lake in the Summer -
Sorry @NPHuskerFL the limes are not evenly cutHermosa Beach CA
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@NPHuskerFL Your food looks great. Did you layer it with corn or flour tortillas or just the masa slurry?XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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I have only one recipe for red enchilada sauce. If there are better ones out there, I'm sure they are illegal.
http://www.gimmesomeoven.com/red-enchilada-sauce/
Great as written. I added about 3 oz tomato paste - even better!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@caliking Finally got home from work moments ago. My Wife has informed me of my brainfart!
Equal parts canola oil, chile, flour and water + SPG to taste. Some folks like cumin in there also WE DO NOT.
Start with oil and heat it up to a simmer (not too high of heat or you'll scorch it and have an icky tasting Chile Sauce). Add in your Chile & water plus the SPG to your liking. Now slowly add in flour to achieve the thickness you desire. Basically it's a chili sauce roux. Using chili pods you'd soak them first and then run through a food processor.
Again NO CANNED SAUCE.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Carolina Q said:I have only one recipe for red enchilada sauce. If there are better ones out there, I'm sure they are illegal.
http://www.gimmesomeoven.com/red-enchilada-sauce/
Great as written. I added about 3 oz tomato paste - even better!
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@Jupiter Jim & @td66snrf Thanks!
Cold CI skillet. 12" is ideal...twss
Sauce, burrito sized flour tortilla, beans, ground meat, sauce, blended shredded cheese and repeat the layers. Healthy amount of shredded cheese on top for the finish. Bake at 350-375.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Thanks for the recipe, Blake.
Do you use dried chiles to make the sauce? What’s chili powder? To me, chili powder= cayenne.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Thanks for the recipe, Blake.
Do you use dried chiles to make the sauce? What’s chili powder? To me, chili powder= cayenne.
We've ordered from Diaz Farms several times. Great family owned farm with very personable service. We go through a LOT so I'd guess about 20#-30# per year. Red. For green chile or when we order from Hatch, NM those are fresh roasted. We may have one or two bags dried green chile.
http://diazfarms.com/chile-shop/
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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