Veggies and the complete meal

JMCXL · August 2018

First, let me say I still have lots to learn regarding cooking protein!

But I have tons more to learn regarding the complete Egg cook

Currently I cook most of my veggies in the oven or stove top.

my family loves asparagus, can you share your method for asparagus or other veggie cooks on the egg. Looking to see if I can go a week or month with out using my inside elements

thanks for any insight

JMCXL · August 2018

My Sunday night cook

BGEChicago · August 2018

I like to put the asparagus in a large ziplock bag and add olive oil and Lawry's garlic salt : https://www.mccormick.com/lawrys/flavors/spice-blends/garlic-salt
Bring your serving dish with you, it will only take 4 to 5 minutes.

Thanks,
Greg

FrostyEgg · August 2018

I do asparagus hot and fast. The char really compliments it I think.

CTMike · August 2018

Get some prosciutto sliced thick and wrap around 3-4 spears. Lightly coat with EVOO and sea salt.

gdenby · August 2018

Can't offer anything on asparagus, as a rarely cook it, and don't eat it myself.

Tried grilled Romain, and was not impressed. Recently saw a pic someplace of a wedge of cabbages done the same way, drizzled w. Italian dressing, and cooked sliced sides down till they crisped some. Seemed like it might be a good thing. If you have a veg basket, something similar is halved brussel sprouts, better w. some bacon crumbles added.

My most common Egg'd vegges are root vegetable pouches. Wedges of potato, carrot slices, onion, couple bits of mashed garlic, sometimes celeriac or parsley root. Foiled w. lots of butter, some S&P, and cooked till one can hear the sizzle inside the pouch. Typically, the pieces that faces the coals get nicely browned.

A few times each year in the fall, I open the top of acorn squashes, or pie pumpkins, and stuff those, sometimes standard stuffing, other times sweet corn, or mashed sunflower seeds and dried fruits, etc. Makes for a nice table serving, bringing in the slightly blackened squash, remove the top, let some steam out, and slice wedges off.

jtcBoynton · August 2018

When you set up your egg indirect without any added wood, you have a convection oven. Use any of your favorite veggie oven cooks on the egg.

Lots of veggies grill nicely. Coat with a little oil and salt and then grill directly on the cooking grid (use your favorite rubs if you want). For small items that might fall through the grid, use a grill basket or cast iron pan. Summer squashes, asparagus, green beans, and eggplant are standards here, but lots of others grill up nicely.

The hardest thing for veggie cooking is deciding how to use the egg for both protein and veggies for the same cook. Their cooking requirements are often different. Several people solve this issue with a second egg!

HoustonEgger · August 2018

I just did large pan of roasted broccoli last night - put it on the XL indirect at 350 at the same time the chicken went on and pulled it off when the chicken was done. Tossed with olive oil and a knob of butter before putting on the tray and let it got. Season with your rub of choice and you've got a nice healthy side.

Chicken was done using my goto Hellman's mayo recipe - pound chicken breasts until even, season with a garlic rub, and coat with a mixture of may & green can parmesean cheese. Bake until 165 internal and enjoy.

Veggies and the complete meal

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