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3 course THROWDOWN for Father's Day
Options
Thatgrimguy
Posts: 4,729
Provide only 1 picture per course.
Your choice on what to cook... Must use smoker for all, or part of each featured dish. Bonus points for creative use of smoke in recipes.
Most likes WINS!! (will create a thread by Monday morning (6/17/19) to post your entries and will close entries by Tuesday Night.
Any cooks from tonight till Monday night qualify for entry. No old stuff Craig
- Appetizer
- Main Course
- Desert
Your choice on what to cook... Must use smoker for all, or part of each featured dish. Bonus points for creative use of smoke in recipes.
Most likes WINS!! (will create a thread by Monday morning (6/17/19) to post your entries and will close entries by Tuesday Night.
Any cooks from tonight till Monday night qualify for entry. No old stuff Craig
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
Comments
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If you boil water on the Egg for one of the courses, does that count?"I've made a note never to piss you two off." - Stike
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Can you boil water on the Egg?"I've made a note never to piss you two off." - Stike
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JohnInCarolina said:Can you boil water on the Egg?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
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We will be taking my parents out to eat, probably at Red Lobster since they are fond of it. I am making a pork loin presently for general eating and to leave with them. Using that 2 pound bag of championship rub from the 2018 exchange and Big Mikes BBQ Smokehouse, the Sweet Heat sauce(Houma Louisiana). Should go over well.
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No pics so it didn't happen and it doesn't play anyhow but I just finished up 35 lbs (pre-cook weight) pork butt on my baby stick burner. Definitely too low on the scale for what will be posted here.But looking forward to the creative cooks that will be entered.Hopefully I will learn how to cold smoke ice cream.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I thought @JRWhitee had to host the next Throwdown.=======================================
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
Tampa Bay, FL
EIB 6 Oct 95 -
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Another coat of sauce?
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I have a 30 day dry aged Wagyu ribeye to answer this challenge...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 -
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SciAggie said:I have a 30 day dry aged Wagyu ribeye to answer this challenge...
"I've made a note never to piss you two off." - Stike -
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I'm going to try and come at it with lots of local character. We shall see how it goes!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
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lousubcap said:No pics so it didn't happen and it doesn't play anyhow but I just finished up 35 lbs (pre-cook weight) pork butt on my baby stick burner. Definitely too low on the scale for what will be posted here.But looking forward to the creative cooks that will be entered.Hopefully I will learn how to cold smoke ice cream.
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"I've made a note never to piss you two off." - Stike
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theyolksonyou said:
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
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You could win @lkapigian, I don’t have time to make a desert, or enough sand.
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Had too many people over and photos didn’t happen as they should. I blame the copious amounts of bourbon. But here is my offering:
App- pork belly burnt ends- coated in honey hog and low/slow for 3 hours then another 2 in a foil pan with bbq sauce/honey/apple juice- these really needed more time to render. I’ve made better.
SRF brisket- think it was 14 lbs and I trimmed and rubbed with S&P and some Holy Cow. Cooked at 225 and started at 11pm last night- unlike many others I have seen/done it wasn’t probing tender until 194. Unfortunately this happened at 11am and dinner want until 7pm. So FTC until 3pm and then in 175 degree oven. Even with the challenges it was very moist and above average.
Sides-
1) avocado, roasted corn, tomato, basil, bocconcini, lime juice, salt and EVOO- smoked the corn on the egg and this was a winner.
2) grilled romaine turned into Caesar salad- also very good
Greensboro, NC -
Appetizer is some baked brie with pecans and honey.
Entre is 30 day dry aged wagyu ribeye, roasted potatoes Brussels sprouts and plantains, and a salad.
Dessert is grilled peaches with ricotta cheese and honey.
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 -
And @SciAggie comes out swinging! Nice cook sir-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I’m gonna get in this. Even though @SciAggie just hammered me into submission.
Little Rock, AR
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Glad @SciAggie dropped his entry. Not that I was gonna play but no need after that post.BTW-great cook right there @SciAggie. Plated pic is quite colorful and you nailed the steak.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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lousubcap said: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 -
Dry aged strip steak and lobster tail!
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I’m cooking down some gumbo made with chicken and sausage off the smoker.
Im making a cobbler in my egg
I tried making chargrilled oysters on the egg but they are just so much better under the broiler on the BluestarXL, 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 -
I threw something together just for this throw down.
Started with some naan. It was good.
Cooked some chicken for the main course.
The main course.
Some ice cream that got started this morning.
The end product
And a apple crisp to complete the throw down.
It went from foreign to domestic! -
I failed to do dessert so I’m out but i did abt’s, pork belly burnt ends, beans, and a brisket. Good by my standards.
Little Rock, AR
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Biggreenpharmacist said:Good by my standards.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I may have violated the rules by liking more than one, but damn, lots of great-looking stuff. Great work everyone!Stillwater, MN
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