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What Are You Chef-ing Tonight, Dr?

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Comments

  • GATravellerGATraveller Posts: 8,194
    Acn said:

    Last night’s pasta all’Amatriciana.  Gonna make duck breast, cheese grits, and roasted beet and carrot salad for dinner tonight.  SWMBO Jr did most of the work on a German chocolate cake that’ll be desert.

    Whole lot of awesome right there. 

    "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
  • GriffinGriffin Posts: 8,150

    Going to step up my pizza game. 3.5 lbs of Italian sausage. 

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • AcnAcn Posts: 3,844
    Acn said:

    Last night’s pasta all’Amatriciana.  Gonna make duck breast, cheese grits, and roasted beet and carrot salad for dinner tonight.  SWMBO Jr did most of the work on a German chocolate cake that’ll be desert.

    Whole lot of awesome right there. 
    Thanks @gatraveller!  SWMBO Jr has been working through All About Cake by Christina Tosi, this is her 3rd cake (the dulce de leche cake was amazing), and she’s making chocolate cupcakes for the second time today, but those will get walked over to some neighbors.

    The recipes are involved, but all have been phenomenal, and if I need to have cake around to keep her off her phone for a few hours every weekend, that’s a sacrifice I’m ready to make.  

    LBGE

    Pikesville, MD

  • FoghornFoghorn Posts: 9,074
    ColtsFan said:
    Tri tip going in the sv. Hit it with a couple favorites of @YukonRon and @Foghorn

    That looks like a winning combo right there @ColtsFan.  Let me know what you think of the Chupacabra Steak rub.  I look forward to seeing the result.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • gmanrvagmanrva Posts: 374
    Griffin said:
    Detroit style pizza. Sauce from The Elements of Pizza, dough from Serious Eats. It did not suck. 
    Damn Griffin that is awesome!!
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • blind99blind99 Posts: 4,935
    Lobster tails - blanched in boiling water 60 seconds, ice bath, and removed from shells. Sous vide in butter for 30 minutes at 138. 

    Next time I’ll give them a little char on a raging hot grill. But overall, texture was perfect. And I liked having all the shells off ahead of time. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • rconercone Posts: 218

    "Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy

    LBGE, SBGE, Carson Rotisserie, Blackstone Griddle  

    Milwaukee, Wisconsin 
  • SGHSGH Posts: 28,308
    ryantt said:
    nothing fancy, just a yard bird by Norah Grace 

    I see she is still an incredible cook 👍

    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. 

  • ColbyLangColbyLang Posts: 1,746
    Leftover hen and sausage gumbo. Didn’t get above 30 today. We’re 40 miles from the Gulf of Mexico. This doesn’t happen frequently 
  • buzd504buzd504 Posts: 3,580
    Serious Eats 30 minute Instant Pot pho ga.  Take that, polar vortex.
    NOLA
  • SGHSGH Posts: 28,308
    Pizza Hut Detroit style pizza. Sad I know. 




    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. 

  • lousubcaplousubcap Posts: 25,016
    ryantt said:
    nothing fancy, just a yard bird by Norah Grace 

    Glad to see her still engaged and nailing every cook she takes on.  What a passion and skill-set.  
    Better to be lucky than good but I suspect she is getting pulled in a few more directions now.  Good luck with that... B)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • nolaeggheadnolaegghead Posts: 39,164
    Had a pack of those tomatoes on the vine that were about to go bad.  I cooked them down and threw them into the fridge thinking they will come in handy.  And they did.
    ______________________________________________
    Just a regular guy that likes to do regular things.
  • AcnAcn Posts: 3,844
    Foghorn said:
    Acn said:

    @Acn, that looks like it deserves its own thread.  At a minimum, we need some words to 'splain it to us simple folk.
    Thanks @foghorn!  I won't do a full thread because my part (the dinner plate) was pretty easy and straightforward.  Score the duck fat, season both sides w/ salt & pepper, sear fat side down, flip, and into a 350 degree oven until around 135 IT.  For the grits, I just cooked quality stone ground grits per package directions, and finished with about 3/4 cup of mixed pecorino romano and white cheddar.  The veg was roasted beets and carrots, dressed with a mixture of lemon juice, olive oil, shallot, honey, and cumin; finished right before serving with lemon zest, parsley, and chopped pistachios.

    Now the cake was done primarily by my daughter.  She made all the components (and there are a bunch), with an assist from my wife when it came to assembly.  It came from 'All About Cake' by Christina Tosi, of Milk Bar fame.  It is German Chocolate, and goes, from bottom to top - cake layer (brushed with chocolate cake soak),  coconut crack, pecan crunch, frosting, cake layer (brushed with chocolate cake soak), coconut crack, pecan crunch, frosting, cake layer, frosting, toasted sweetened coconut.  It is outrageously good.

    Here is the full cake recipe should anyone be interested.

    LBGE

    Pikesville, MD

  • blind99blind99 Posts: 4,935
    @ACn that duck looks fanastic.  and the cake, wow!  

    nola, we have a house meatball recipe that is closely guarded but i'll share.  ground chicken and loose johnsonville italian sausage, in equal parts, + a bit of egg to bind it together.  damn fine meatball :)
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • blind99blind99 Posts: 4,935
    @botch man that looks great!

    i think the tomato in CI is 100% fine.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • GATravellerGATraveller Posts: 8,194
    Wife made a bolognese spaghetti sauce last night with ground turkey. Was the gamiest turkey ive ever eaten (even more so than a wild turkey). It was so bad no one would eat it except me. 

    "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
  • Acn said:

    This all looks incredible, but I think I need deets on the cake.  Damn.
    "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

    Ruining the forum, one post at a time.  

    Living large in the 919
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