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What Are You Chef-ing Tonight, Dr?

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Comments

  • fishlessmanfishlessman Posts: 30,510
    caliking said:
    Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 


    Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

    caliking said:
    Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 


    Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.
    Does it turn black like in ziplock frozen.  The black doesn't affect flavor but needs to be used in darker sause or it does not look right
    Chamber sealed and frozen a week ago. So far hasn't turned black yet, time will tell?

    On countertop...


    Backlit...


    ill try that with the sweat basil this weekend, my basil plant looks like a giant shrub
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • CanuggheadCanugghead Posts: 9,622
    caliking said:
    Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 


    Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

    caliking said:
    Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 


    Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.
    Does it turn black like in ziplock frozen.  The black doesn't affect flavor but needs to be used in darker sause or it does not look right
    Chamber sealed and frozen a week ago. So far hasn't turned black yet, time will tell?

    On countertop...


    Backlit...


    ill try that with the sweat basil this weekend, my basil plant looks like a giant shrub
    Let us know how it turns out, sweet basil is more fragile.
    canuckland
  • Mattman3969Mattman3969 Posts: 10,454
    caliking said:
    Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 


    Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.

    caliking said:
    Thai basil chicken from a couple of nights ago. Super quick… maybe 15 mins all in. Worth adding to the weeknight rotation. 


    Love Thai basil. Non stop harvest all summer here. Experimented with vac seal as is and freeze. Opened a pack to sample and pleasantly surprised, it’s almost as good as fresh flavour wise.
    Does it turn black like in ziplock frozen.  The black doesn't affect flavor but needs to be used in darker sause or it does not look right
    Chamber sealed and frozen a week ago. So far hasn't turned black yet, time will tell?

    On countertop...


    Backlit...


    ill try that with the sweat basil this weekend, my basil plant looks like a giant shrub
    We have vac pac’d sweet and Thai Basil for the last 3yrs. From our experience it stays green until you open it then goes dark.  Flavors are still fresh but the leaves themselves are a bit limp after thawing.  Works great for sauces but not visually appealing for a dish like Thai Basil Chicken.  

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • kl8tonkl8ton Posts: 4,540
    chili for the weekend

    starter kit of various dried chilis simmered in guinness


    bowl of red


    with crema


    then some chili mac


    Looks delicious.  I would like to try that chili, the chili with crema, and the chili mac.   As a sidebar, the lawn in the background does not appear to align with what I know about you.
    Large, Medium, MiniMax, & 22, and 36" Blackstone
    Grand Rapids MI
  • BotchBotch Posts: 13,705
    Flank steak tacos.  The shells had a "Best used by" date of April, 2012.   :|
     
    Think I'll swing by the market this afternoon before heating up any leftovers.  
    ____________________________________________

    What do we want?!?  Time Travel!!

    When do we want it?!?  Doesn't really matter.  

     

    Ogden, Utard  
  • fishlessmanfishlessman Posts: 30,510
    kl8ton said:
    chili for the weekend

    starter kit of various dried chilis simmered in guinness


    bowl of red


    with crema


    then some chili mac


    Looks delicious.  I would like to try that chili, the chili with crema, and the chili mac.   As a sidebar, the lawn in the background does not appear to align with what I know about you.

    thats my camps lawn, the house lawn is just the way you would imagine it......i take that back, no one could imagine it, the propane guy breaks his way to the tanks and cuts the hedges back to get there after telling the office that he wont deliver. with todays prices he is told to deliver
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • SamIAm2SamIAm2 Posts: 1,733
    @GrateEggspectations -  I just ate and now I'm hungry again. You have been putting up some great food pictures lately. Check your messages.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • lousubcaplousubcap Posts: 27,659
    Go big or go home right there.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • gmanrvagmanrva Posts: 414
    That's one heck of a meal Master C
    LGE Mechanicsville Va, XLGE Wake Va., LGE Duck NC.
    Formely Gman2 before password debacle 
  • lousubcaplousubcap Posts: 27,659
    @MasterC - That is a killer cook and banquet right there.  That $$ shot has my kind of finish-nailed it.  (Every picture tells a story don't it...Rod Stewart).  
    Great skill set right there.  Congrats.  
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • MasterCMasterC Posts: 974
    Thanks for the props 
    Fort Wayne Indiana 
  • lousubcaplousubcap Posts: 27,659
    It has been a few years since I posted up my thoughts regarding the $$$$ shot and we have many new members-Here's a link to a throwback thread-

    Does the Money ($$$$) shot tell the story of the cook?  
    Every picture tells a story...
    Stay healthy and safe out there-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • BotchBotch Posts: 13,705
    MasterC said:
    Dinner for one, that could feed two, at the lake brought to you from the minimax.
    Twenty-four once porterhouse. Bacon wrapped asparagus,for those that think I need green on the plate, and brown sugar bourbon sweet potato mash. 
    Sah-weet!!  
    ____________________________________________

    What do we want?!?  Time Travel!!

    When do we want it?!?  Doesn't really matter.  

     

    Ogden, Utard  
  • calikingcaliking Posts: 17,379
    Yessir!!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • calikingcaliking Posts: 17,379
    MasterC said:
    Dinner for one, that could feed two, at the lake brought to you from the minimax.
    Twenty-four once porterhouse. Bacon wrapped asparagus,for those that think I need green on the plate, and brown sugar bourbon sweet potato mash. 
    ...



     ...
    Enjoy 
    And forget those "need green on the plate" people. This counts as a salad. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • @paqman

    You are one righteous dude.
  • Toasted bagel sandwich from a day or two back. Featuring salami, sharp cheddar, mayo, Dijon, avocado, dressed spinach and pickles. Served with homemade chunky ketchup.


    I was with you on this right up until the ketchup.  I’m sure it’s great ketchup, just seems weird to me paired with that sandwich.
    "I've made a note never to piss you two off." - Stike


  • CanuggheadCanugghead Posts: 9,622
    edited September 23
    Moved to OT
    canuckland
  • @johnincarolina

    Not really a traditional ketchup. In truth, more of a relish or chutney by definition, I suspect. Great recipe. https://www.ricardocuisine.com/en/recipes/4398-homemade-chunky-ketchup-the-best
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