Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Ground Lamb Kofte
Options
dmchicago
Posts: 4,516
I'm a bachelor for another week and I love trying out new meals on the Egg during this sad and difficult time.
Tonight, it's Ground Lamb Kofte. It says if cooking over charcoal, do not close the lid. This is not an Egg specific recipe, mind you. It mentions using briquettes.
I'm hesitant to cook with the lid open on the Egg due to concerns that the fire will rage out of control. It calls for an aprox. 10 - 15 minute cook time.
Any experienced Kofte cookers out there?
The goal:
Tonight, it's Ground Lamb Kofte. It says if cooking over charcoal, do not close the lid. This is not an Egg specific recipe, mind you. It mentions using briquettes.
I'm hesitant to cook with the lid open on the Egg due to concerns that the fire will rage out of control. It calls for an aprox. 10 - 15 minute cook time.
Any experienced Kofte cookers out there?
The goal:
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX
Comments
-
500 dome lid closed for the sear then shut the vents for a short dwell, more detail here
fukahwee maineyou can lead a fish to water but you can not make him drink it -
We do koftas at lease once a week. Usually a bit thicker than the picture and no need to bother with a skewer, it just takes up space and lamb binds together fine. Lamb is fatty, open lid = flames.
-
fishlessman said:500 dome lid closed for the sear then shut the vents for a short dwell, more detail herePhilly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Eoin said:We do koftas at lease once a week. Usually a bit thicker than the picture and no need to bother with a skewer, it just takes up space and lamb binds together fine. Lamb is fatty, open lid = flames.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
Get the egg up to about 350. Grid on the fire ring, direct. Shut the lower vent. Open lid and grill away.
If using skewers, place two bricks wrapped in foil on the grid, for the skewer ends to rest on, keeping the meat off the grid. Regular bricks are fine and won’t spall. Works best with flat or squarish skewers, as they won’t roll on the bricks. My skewers are flat and long enough that I just lay them across the rim of the base.
And if you knead the meat well, you shouldn’t need any binders. They mess up the flavor (egg, flour, gelatin, etc. ). Kneading releases myosin, which will help bind the meat.
You know you’ve kneaded enough when a golf ball sized portion doesn’t fall off your hand when turned upside down.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Sounds like the voice of experience to me. Thanks because we are preached to not knead burger.
-
I always make up koftas by hand, squeezing the lamb to mix in finely chopped onion and chilli. Then it binds well.
-
caliking said:Get the egg up to about 350. Grid on the fire ring, direct. Shut the lower vent. Open lid and grill away.
If using skewers, place two bricks wrapped in foil on the grid, for the skewer ends to rest on, keeping the meat off the grid. Regular bricks are fine and won’t spall. Works best with flat or squarish skewers, as they won’t roll on the bricks. My skewers are flat and long enough that I just lay them across the rim of the base.
And if you knead the meat well, you shouldn’t need any binders. They mess up the flavor (egg, flour, gelatin, etc. ). Kneading releases myosin, which will help bind the meat.
You know you’ve kneaded enough when a golf ball sized portion doesn’t fall off your hand when turned upside down.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
I decided to check out kofte or kofta recipes, I always used the spices for our moussaka recipe with a little grated onion and garlic. Everything from pomegranate molasses to sumac for ingredients. I might have to try a few of them.
-
My brother-in-laws's Turkish wife introduced kofte to us. She made them w. what she had, an electric stove's bottom grill. Brought to the table browned all over, so I have to suppose she turned them. Still in a bubbling layer of rendered fat in the pan. I've never been able to do better.
I keep the dome down, except for turning. Cooked direct, the balls/lumps get at least 500F heat.
I've been happy w. gelatin in many lean ground meats. Not as a binder, but because it adds succulence and gets crisp itself.
-
What cali said. Salt and working the meat gives you myosin glue. Dunno if you read the thread that revolved around the test in making a juicy burger. In this case what you want is the opposite of a burger, more like a sausage consistency.
______________________________________________I love lamp.. -
GrillSgt said:I decided to check out kofte or kofta recipes, I always used the spices for our moussaka recipe with a little grated onion and garlic. Everything from pomegranate molasses to sumac for ingredients. I might have to try a few of them.Visalia, Ca @lkapigian
-
SWMBO makes a killer moussaka. Takes a lot of work, hours.
______________________________________________I love lamp.. -
nolaegghead said:SWMBO makes a killer moussaka. Takes a lot of work, hours.Visalia, Ca @lkapigian
-
I plan on cooking the next one in BGE. I would describe my wife's as killer also.
-
GrillSgt said:I decided to check out kofte or kofta recipes, I always used the spices for our moussaka recipe with a little grated onion and garlic. Everything from pomegranate molasses to sumac for ingredients. I might have to try a few of them.
Also, onions can sometimes release water and make the kebab fall apart. Yellow more so than red onions, in my experience.
After grating the onions, salt them lightly with a portion of the salt from the recipe, then wrap in a kitchen towel and wring out the water before adding to the meat mix.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
And at the risk of derailing the OP's thread... Moussaka recipes, please?#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
caliking said:And at the risk of detailing the OP's thread... Moussaka recipes, please?
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
-
Shaped and chilling.
Think I’ll skip the skewers.
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
We have used several over the years but this is the best we have had. Food 52 is a great resource.
-
Aaaaaaaaannnnndddd, SCENE!
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
-
Nice! Looks like a home run#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
-
Very nice.
-
I need to give that a whirl.
-
Looks great! Nice dog too.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum