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Some Cooks While I was Lurking
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BSR
Posts: 165
Maybe my second post can go up without a fight, I'll leave the science and opinion out of this one lol... Pics in whatever order they loaded:
This guy lived on my pepper plants in my house while they survived the winter and made it all the way till spring... These are Aji Charapita and are the best tasting pepper I've grown or had.
A few of the pepper varieties I grow, They were all great except the one in the top right, it was so bad I forget it's name.
Some strawberry mint lemon vodka drink I made up just to use fresh strawberries and mint from the garden.
Damn maybe I am going to start a fight again... Unfourtunatly this loaded before anything egg related, my other go to outdoor cooker, a 80,000 BTU cooker from an undisclosed brand to keep it safe
Wagyu Ribeye that I'm super lucky to be able to buy from the local Lowe's Foods. I always do steak reverse sear on the Mini Max. This one was unusual the left is the cap and right is the main body of the ribeye. A huge contrast in "rareness" considering the reverse sear I don't usually have that much contrast.
Same
Same but with SRF "chefs gold" this stuff is amazing.
First time using the rotisserie on the Large (better not use that name either), **** the pan says Lodge
More Wagyu and SRF Gold
Sous Vide Tuna with sort of a Wasabi/Teriyaki glaze. Seared on cast iron on the Mini
SRF Wagyu A123 ribs. Honestly these were just too rich, I'd rather have prime.
The wok I'm in love with using on the other not to be named cooker above.
Fresh carrots from the garden, pepper plants in the background
MMMM chimichurri with some of my favorite peppers.
Left overs from above and a cardinal sin, cheese on a taco.
A flounder so big it almost didn't make it on the Mini
Despite what it looks like this was cooked on the egg, its just cooling of here. That's a bit of short rib and some garlic scapes from the garden.
Monster flounder again. It's actually home made curry, I know a bit weird but I love Indian food and I had the spice left over.
First time with the basket.
Blue cheese strip.
Local grocery store dry aged Wagyu
The cap from above sliced in half. It's a toss up between that and the round muscle in between for best bite for me.
Wagyu Denver steak and some mushrooms and home grown garlic.
Speaking of home grown garlic.
No explanation needed
You honestly can't beat that. The one in the back has that round muscle I say competes for best bite with the cap muscle. It's noticeably absent from the front two cuts.
You can already guess what that is.
Crabs pulled in from the trap off our just finished dock. First thing I've had out of the creek out back.
Stir fried them in that wok.
Can't possible eat all the peppers I grow so here goes drying some.
Mushrooms and home grown garlic and parsley.
The round muscle I've been talking about sliced in half off one of the best steaks I've ever cooked.
Love some asparagus, on the mini again (almost always use the mini max over the large)
Those wings from way above, these are AMAZING in that rotisserie basket. The garlic and habenero melted into the wings. This ruined all other wings for me.
Chicken from earlier
This is what they all look like after the slow cook part of the reverse sear.
Jalepeno, italian sausage, garlic, shallot, onion, cream cheese, blue cheese. So good. I stuff habeneros too.
My pepper plants making a surprising recovery after being leafless from a 500 mile move in the back of a pickup truck.
This guy lived on my pepper plants in my house while they survived the winter and made it all the way till spring... These are Aji Charapita and are the best tasting pepper I've grown or had.
A few of the pepper varieties I grow, They were all great except the one in the top right, it was so bad I forget it's name.
Some strawberry mint lemon vodka drink I made up just to use fresh strawberries and mint from the garden.
Damn maybe I am going to start a fight again... Unfourtunatly this loaded before anything egg related, my other go to outdoor cooker, a 80,000 BTU cooker from an undisclosed brand to keep it safe
Wagyu Ribeye that I'm super lucky to be able to buy from the local Lowe's Foods. I always do steak reverse sear on the Mini Max. This one was unusual the left is the cap and right is the main body of the ribeye. A huge contrast in "rareness" considering the reverse sear I don't usually have that much contrast.
Same
Same but with SRF "chefs gold" this stuff is amazing.
First time using the rotisserie on the Large (better not use that name either), **** the pan says Lodge
More Wagyu and SRF Gold
Sous Vide Tuna with sort of a Wasabi/Teriyaki glaze. Seared on cast iron on the Mini
SRF Wagyu A123 ribs. Honestly these were just too rich, I'd rather have prime.
The wok I'm in love with using on the other not to be named cooker above.
Fresh carrots from the garden, pepper plants in the background
MMMM chimichurri with some of my favorite peppers.
Left overs from above and a cardinal sin, cheese on a taco.
A flounder so big it almost didn't make it on the Mini
Despite what it looks like this was cooked on the egg, its just cooling of here. That's a bit of short rib and some garlic scapes from the garden.
Monster flounder again. It's actually home made curry, I know a bit weird but I love Indian food and I had the spice left over.
First time with the basket.
Blue cheese strip.
Local grocery store dry aged Wagyu
The cap from above sliced in half. It's a toss up between that and the round muscle in between for best bite for me.
Wagyu Denver steak and some mushrooms and home grown garlic.
Speaking of home grown garlic.
No explanation needed
You honestly can't beat that. The one in the back has that round muscle I say competes for best bite with the cap muscle. It's noticeably absent from the front two cuts.
You can already guess what that is.
Crabs pulled in from the trap off our just finished dock. First thing I've had out of the creek out back.
Stir fried them in that wok.
Can't possible eat all the peppers I grow so here goes drying some.
Mushrooms and home grown garlic and parsley.
The round muscle I've been talking about sliced in half off one of the best steaks I've ever cooked.
Love some asparagus, on the mini again (almost always use the mini max over the large)
Those wings from way above, these are AMAZING in that rotisserie basket. The garlic and habenero melted into the wings. This ruined all other wings for me.
Chicken from earlier
This is what they all look like after the slow cook part of the reverse sear.
Jalepeno, italian sausage, garlic, shallot, onion, cream cheese, blue cheese. So good. I stuff habeneros too.
My pepper plants making a surprising recovery after being leafless from a 500 mile move in the back of a pickup truck.
Comments
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WOW... Fantastic post and cooks are off the hook.Greensboro North Carolina
When in doubt Accelerate.... -
Wow! Terrific post - thank you. What part of the country are you in that has vegetables ready for harvest?Signal Mountain, TN
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Southern coast of North Carolina but for the pepper plants I brought them inside for the winter so I'm cheating... Herbs, strawberries, garlic, onions, and a few others are ready outdoor here though.
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This post made my day. Thanks for sharing
~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
That's more great food porn shots than I have taken in total. Impressive cross-section of exceptional eats. Thanks for sharing.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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@BSR, very impressive all around. Thanks for sharing.
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Everything looks great, definitely jealous of the ability to get seafood from your property. Can you give more details on the wing cook in the joetisserie? I've been eyeing getting one and that photo is moving me closer.
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Nice looking cooks! In the interest of controversy though, that Kobe beef better be from Hyogo prefecture in Japan, otherwise your meat purveyor is mis-identyfing their product. $31.99/lb for honest Kobe beef in the US is a sweet deal.
That 80,000 btu burner is very nice.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Boileregger said:Everything looks great, definitely jealous of the ability to get seafood from your property. Can you give more details on the wing cook in the joetisserie? I've been eyeing getting one and that photo is moving me closer.
Some of them I took and and sauced and put back in but they really didn't need it. It's a must have item BUT it is a pain to clean.Ozzie_Isaac said:Nice looking cooks! In the interest of controversy though, that Kobe beef better be from Hyogo prefecture in Japan, otherwise your meat purveyor is mis-identyfing their product. $31.99/lb for honest Kobe beef in the US is a sweet deal.
That 80,000 btu burner is very nice.
Thanks, I do love that burner. -
Very nice assortment of cooks, thanks for sharing!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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garden looks amazing
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ah...so did the cooks.
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Wow great looking cooks. Welcome and keep the cooks coming!!LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
Formely Gman2 before password debacle -
That’s how you do it. Very strong post.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Thanks guys, learned most of it here. Some awesome cooks on this site.
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Whoa. Amazing stuff. Im more jealous of the garden than anything else but it all looks fantastic.Keepin' It Weird in The ATX FBTX
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Wow some great cooks there! What temp on that sous vide tuna? Last one I did ended up overcooking in the searAlbuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.
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Who’s lurking now? Me! Great photos, meals, produce, lizard, and congratulations on your move, please feel free to contribute more non controversial content in the future.South of Columbus, Ohio.
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Plutonium said:Wow some great cooks there! What temp on that sous vide tuna? Last one I did ended up overcooking in the sear
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Those are some great meals!
Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
Great post- can’t wait to see your future cooks.Greensboro, NC
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Great post, everything looks delicious
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Great post. Thanks for sharing!
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You're are my new hero!!! Great post!!!Retired Navy, LBGE
Pinehurst, NC -
The sous vide tuna pic is bananas. I mean, everything is bananas, but that one in particular is crazy.
LBGE since June 2012
Omaha, NE
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