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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Amazing side ideas needed

Thatgrimguy
Thatgrimguy Posts: 4,738
edited September 2018 in EggHead Forum
I'm hosting a dinner for my top guys at my business tomorrow (Saturday)  The menu so far...
  1. Fully frozen 2-3lbs SRF Gold grade Ribeye Cap (It was partially opened so I'm going SV 130 for 6 hours to ensure pasteurization)
  2. Defrosted SRF 45 day dry aged Wagyu porterhouse SV for 4 hours at 123
  3. A SRF Kurobuta Pork Porterhouse at 130 for 4 hours
  4. All of the above seared on my small egg.
  5. A few loaves of fresh baked bread using http://bevcooks.com/2017/11/no-knead-cheesy-rustic-bread/ (I have cooked it a few times now and always a winner)
  6. Now what....... I'm great with meat and bread but sides allude me.... I need something light to keep the bread and meat as the stars of the show.
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
· Share on FacebookShare on Twitter

Comments

  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    I can make some great SV potatoes but I haven't gotten that done tonight and all my SV machines will be busy with meat.

    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
    · Share on FacebookShare on Twitter
  • SonVolt
    SonVolt Posts: 3,318
    edited September 2018
    Salad! When I'm going heavy on the fatty beef I rarely serve sides other than bread and salad.  I don't mean break out the bottles of Ken's Steakhouse Ranch, I mean making a nice vinaigrette, something with some acidity to cut through the richness of the beef. 

    Also grilled portobellos are always a hit.  Make another vinaigrette of balsamic, olive oil, some dried thyme and a bit of anchovy paste seasoned with salt 'n pepper. Grill the mushrooms gill-side-up until soft and the gills have started collecting their own juices. Remove from heat and spoon the balsamic vinaigrette into the gills. Let sit at room temp until ready to eat... great thing to cook while the grill is preheating.  Eat as-is or serve 1 mushroom over each salad. Maybe throw in some grilled red onions and radicchio. 

    Plop everything over some polenta or grits and you've got yourself a killer side dish.  
    Or creamed spinach. Can be made in advance and finished on the egg (to brown the breadcrumbs).



    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
    · Share on FacebookShare on Twitter
  • NC_Egghead
    NC_Egghead Posts: 786
    Bourbon slushies! What? There’s fruit in them, right? Orange juice and lemonade...  =)
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    edited September 2018
    NC_Egghead said:
    Bourbon slushies! What? There’s fruit in them, right? Orange juice and lemonade...  =)
    Mango Pina coladas, Makers Mark, Makers Bourbon Slushies, and a Keg of Fat Tire Beer are all on the menu as well

    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
    · Share on FacebookShare on Twitter
  • NC_Egghead
    NC_Egghead Posts: 786
    Dude, you know how to treat your staff right!
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    SonVolt said:
    Salad! When I'm going heavy on the fatty beef I rarely serve sides other than bread and salad.  I don't mean break out the bottles of Ken's Steakhouse Ranch, I mean making a nice vinaigrette, something with some acidity to cut through the richness of the beef. 

    Also grilled portobellos are always a hit.  Make another vinaigrette of balsamic, olive oil, some dried tyhme and a bit of anchovy paste seasoned with salt 'n pepper. Grill the mushrooms gill-side-up until soft and the gills have started collecting their own juices. Remove from heat and spoon the balsamic vinaigrette into the gills. Let sit at room temp until ready to eat... great thing to cook while the grill is preheating.  Eat as-is or serve 1 mushroom over each salad. Maybe throw in some grilled red onions. 
    Great suggestions. A good salad is always appreciated with a heavy meal.
    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
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    NC_Egghead said:
    Dude, you know how to treat your staff right!
    With great gratitude owed to this site. I have "Ruined" many a food item for our people at the store!! I often hear "I can't even eat a pork chop anymore" "If I don't have Thanksgiving with you I'd rather have popeyes" "I don't want anymore of your food, it's hard enough to find something worth eating already!"
    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
    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Roasted potatoes with garlic and rosemary. Cube potatoes on a sheet pan, drizzle with olive oil, salt and pepper, add a few garlic cloves and some chopped rosemary. 30 minutes at 425°. Toss a couple of times. Oven is fine.

    Steamed or grilled asparagus.

    The salad was a good idea too.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter
  • Eggcelsior
    Eggcelsior Posts: 14,414
    I think about a chimmichuri with meat that rich. Also, that might be a bit long on the beef in the SV.
    · Share on FacebookShare on Twitter
  • SonVolt
    SonVolt Posts: 3,318
    edited September 2018
    ...or serve heavy or'durbs. Olives, cheese, cured meats etc. Fussing with cooked sides and/or ovens when you're grilling for company can be a pain/distraction. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Eggcelsior said:
    I think about a chimmichuri with meat that rich. Also, that might be a bit long on the beef in the SV.
    I am worried about pasteurization on the cap. The rest will be flexible based on food timing. What have you found for best timing? I hate that pot roast textrure.
    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
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,213
    I’m making a slightly altered version of this tomorrow. 

    https://www.myrecipes.com/recipe/zucchini-squash-corn-casserole
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Ended up with a larger party than expected
    • Salad with homemade Ranch or Vinaigrette 
    • Cheese and charcuterie tray (nothing too fancy)
    • Gold Grade Cap of Ribeye
    • 45day dry aged Waygu Porterhouse
    • A bunch of really good looking well marbled Pork Chops

    • Mashed Potatoes (being brought by a guest)
    • Pasta Salad (being brought by a guest)

    • And homemade brownies. My wife is a brownie making QUEEN

      For drinks we have:
    • A relatively full bar
    • Makers Mark and lots of it
    • Maker Mark bourbon slushies
    • Pina colada with either peaches, plain or mangos
    • A keg full of Fat Tire beer and a fridge with a large assortment of bottles

    Should be a FEAST!!!!

    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
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,387
    Sounds like a. Blast.  For future reference, Aaron Franklin‘s Book has a really nice beans recipe.   
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,549
    Musubi is a huge hit, doing it again tomorrow ...Boidin Balls Bacon Burnt Ends ( yes not just belly but cured slab ) Sausage is always a bit with a pineapple or anything on a toothpick ..Bacon Jerky


    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Scott... what’s your address again?? :smiley:


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738

    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
    · Share on FacebookShare on Twitter
  • Theophan
    Theophan Posts: 2,656
    Thatgrimguy said:
    Ended up with a larger party than expected
    • Salad with homemade Ranch or Vinaigrette 
    • Cheese and charcuterie tray (nothing too fancy)
    • Gold Grade Cap of Ribeye
    • 45day dry aged Waygu Porterhouse
    • A bunch of really good looking well marbled Pork Chops

    • Mashed Potatoes (being brought by a guest)
    • Pasta Salad (being brought by a guest)

    • And homemade brownies. My wife is a brownie making QUEEN

      For drinks we have:
    • A relatively full bar
    • Makers Mark and lots of it
    • Maker Mark bourbon slushies
    • Pina colada with either peaches, plain or mangos
    • A keg full of Fat Tire beer and a fridge with a large assortment of bottles

    Should be a FEAST!!!!

    My invitation must have gotten lost in the mail.  Just send me your address -- I'll BE THERE!!!

    ;)

    Every BIT of that sounds fantastic!
    · Share on FacebookShare on Twitter
  • Ima_good_egg
    Ima_good_egg Posts: 590
    Dude! 
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
    · Share on FacebookShare on Twitter
  • Thatgrimguy
    Thatgrimguy Posts: 4,738

    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
    · Share on FacebookShare on Twitter
  • thetrim
    thetrim Posts: 11,387
    Looks like a great time!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
    · Share on FacebookShare on Twitter
  • LetsEat
    LetsEat Posts: 462
    I at a loss for superlatives!
    IL 
    · Share on FacebookShare on Twitter
  • JRWhitee
    JRWhitee Posts: 5,678
    Grilled asparagus is easy and fantastic. Just cover asparagus with EVOO, sesame seeds, and kosher salt in a sheet pan then grill on the egg direct until crunchy, about 10 minutes at 350 or so.

                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
    · Share on FacebookShare on Twitter

Categories