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Shoyu, Ginger, Peanut, Garlic yardbird over cold noodle salad with Asian pear and mango

Damn tasty






Keepin' It Weird in The ATX

Comments

  • LegumeLegume Posts: 9,989
    Shjt that skin looks great.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,605
    Legume said:
    Shjt that skin looks great.
    Turned out nicely. 
    Keepin' It Weird in The ATX
  • JohnInCarolinaJohnInCarolina Posts: 15,363
    Was peanut butter involved at some point?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • JohnInCarolinaJohnInCarolina Posts: 15,363
    Looks pretty epic, btw
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • Mattman3969Mattman3969 Posts: 9,298
    Very Strong cook but you know you gotta give up some of the deets

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • LegumeLegume Posts: 9,989
    Very Strong cook but you know you gotta give up some of the deets
    I hope you’re asking that with your wallet already out.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,605
    Was peanut butter involved at some point?
    It was. all the talk about peanut butter got me thinking.

    Shoyu, peanut butter, ginger, garlic. Overnight in the juice then grilled raised direct at 450 
    Keepin' It Weird in The ATX
  • BotchBotch Posts: 8,801
    That's a thread title that makes one drool, and following pics to make you grab for a paper towel (or, a mop).  
    And Matt is correct, deets or bannination!  
    _____________________________________________
     
    "There are pre-grated cheeses, and there are great cheeses, but there are no great grated cheeses."    - Chef John 
     
    Ogden, Utard.  
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,605
    Ill post the details. Janell made the marinade and the salad. Both were freaking awesome. I just cooked it. 
    Keepin' It Weird in The ATX
  • lousubcaplousubcap Posts: 20,374
    Too healthy for me but a great outcome.  Congrats. I just enjoyed a teaspoon of peanut butter in honour of your cook. 
    Louisville;  "indeterminate Jim" here; L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • LegumeLegume Posts: 9,989
    I guess that chicken tells me all I need to know about peanut butter.
  • JohnInCarolinaJohnInCarolina Posts: 15,363
    Legume said:
    I guess that chicken tells me all I need to know about peanut butter.

    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • SciAggieSciAggie Posts: 4,374
    BAM! That looks killer. 
    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. 
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • SkiddymarkerSkiddymarker Posts: 8,488
    Chop shop chicken with a touch of class, well done!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • CPARKTXCPARKTX Posts: 2,095
    Spectacular 
    LBGE & SBGE.  Central Texas.  
  • GATravellerGATraveller Posts: 7,155
    Yasss. 

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."

                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
  • MickeyMickey Posts: 19,209
    Your photography is nearing your cooking abilities. Congratulations on both my friend. 
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,605
    Mickey said:
    Your photography is nearing your cooking abilities. Congratulations on both my friend. 

    Ha ha. Thanks. Wish I could take some credit but it’s all point and shoot with iPhone! Just shove it up close, let it auto focus and push the button. 


    Keepin' It Weird in The ATX
  • johnnypjohnnyp Posts: 3,535
    excellent

    XL & MM BGE, 36" Blackstone - Newport News, VA
  • saluki2007saluki2007 Posts: 4,740
    Image result for oh my gif
    Large and Small BGE
    Morton, IL

  • calikingcaliking Posts: 13,141
    Oh hell yeah. That looks beautiful. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,605
    Marinade:

    1/2 cup soy sauce- we used 1/4 “Japanese crack” and 1/4 cup Yamasa to keep the cost reasonable. The flavors of the Shoyu still came through nicely 
    1/3 cup packed brown sugar
    1/4 cup sherry
    1/4 cup lemon juice
    2TBSP creamy peanut butter (we used more like 3)
    1 clove garlic
    1tbsp minced fresh ginger
    tsp (or more) garlic chili sauce 

    blend until smooth. Marinate 4 hours to overnight. Grilled 450 raised direct (took right at 30 min) turning as the skin browns (about every 10-12 min depending on exposure to direct fire) 

    here is the chili sauce we like:


     
    Ill try to pin TFJ down on her noodle salad. It was freaking great. The perfect balance to the smoky, sweet, spicy chicken. 
    Keepin' It Weird in The ATX
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