Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
What Are You Chef-ing Tonight, Dr?
Comments
-
Making drunk pasta. I'm drunk, the pasta isn't.
I would rather light a candle than curse your darkness.
-
SRF Kurobuta pork chops with Hoppin’ John and broccoli. I’ve said this before, but for you guys that order from SRF, don’t sleep on their pork. Far superior to grocery store pork.
XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis -
The post SM grill outcome: ( a little heavy before the cave man...):Topside with some yet to finish ABT's, local Italian sausage and a Porter Road Ribeye:
Down into the caveman pit:
And as always the $$ shot. (Too much suntan on the outside but first time with the SM caveman-virgin deal.)
I will do it again and soon.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
My man, what a gorgeous cook! Perfect meat to veggie balance too.lousubcap said:The post SM grill outcome: ( a little heavy before the cave man...):Topside with some yet to finish ABT's, local Italian sausage and a Porter Road Ribeye:Down into the caveman pit:And as always the $$ shot. (Too much suntan on the outside but first time with the SM caveman-virgin deal.)I will do it again and soon.
..I would rather light a candle than curse your darkness.
-
-
Thanks, GE! It was a post-jam meal. Absolutely fantastic amp.GrateEggspectations said:XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis -
that sauce has been haunting me. looks so god, even in the pan. Deets?Ozzie_Isaac said:Making drunk pasta. I'm drunk, the pasta isn't.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I’m solo with the kids and one of their friends while wifey is having a birthday celebration with some of her best friends. Kids have gone down and I’m getting down to business, caveman-style.Nod to a great inspiration in this joint. “Money shot” explicitly for anyone who is into such views.(Edit: Prime ribeye and an improvised salad, with feta, strawberries, roasted almonds and a creamy dressing. Paired with a nice red.)
-
Elk meatloaf, beans and half a baked a baked potato
-
@GrateEggspectations did you once work as a club room talent scheduler??He!! of a tease but nailed the finish. Not enough loonies to toss your way for the evening and the window of opportunity rightfully enjoyed. Nailed the cook!Edit for spelling correction.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
-
That is a pretty basic sauce for Penne Rosa, make it a little different every time. This time I softened half a diced shallot in probably 3 tbs olive oil (not EVOO), then added 1lb of sliced baby-bella. Added salt pepper, some more olive oil and cooked them down a lot. Then I added cherry tomatoes sliced in half (prefer a diagonal cut), and cook those down a lot too. Sometimes I will pull the skins out, this time I did not. Then add in a bunch of garlic. Some thin sliced, and some micro-planed. Cook down even more. Then I season some more with salt and pepper, garlic powder and onion salt. Then I add marinara, probably only 1.5 cups. Once it is brought back to a simmer, I grate a healthy amount of parmesan reggiano (add a rind if I have it). I add some red pepper flakes and spinach. Cook till I have incorporated about 3 handfuls of spinach. I then add in tempered whipping cream, heavy cream, or whatever nice rich dairy product I have on hand. Then I bring back to a simmer and season to taste. Usually only have to add pepper and red pepper flakes at this point. I keep it just shy of enough salt. That is because I add fresh grated parmesan reggiano on the dish just as I serve it. I find that adds enough additional salt and if I am not careful it will make the final dish to salty. I also add more spinach just before I serve. I like the cooked spinach and just wilted spinach juxtaposition.caliking said:
that sauce has been haunting me. looks so god, even in the pan. Deets?Ozzie_Isaac said:Making drunk pasta. I'm drunk, the pasta isn't.
I change it up most times based on what I have on hand and what my mood is. I prefer more red pepper and even some cayenne or a dried carolina reaper, but the women folk in my house do not like too spicy.I would rather light a candle than curse your darkness.
-
Brisket on a stick!
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Yes sir. Great cook right there. Sweet. Styling with the fork placement as well.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Doing a couple of racks of spares tonight - STL cut. Haven't done them in a while, I've been doing baby backs. Got some meaty-looking ones from Costco - will be smoked in the dishwasher. It's a beautiful day here in NC."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
update
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Glorious @JohnInCarolina#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
Unfortunately a vagitarian showed up and disliked your post. Unfortunate, because those look absolutely amazing! Any red blooded American would love to suck the meat off those bones!JohnInCarolina said:updateI would rather light a candle than curse your darkness.
-
But @oz@Ozzie_IsaacOzzie_Isaac said:
Unfortunately a vagitarian showed up and disliked your post. Unfortunate, because those look absolutely amazing! Any red blooded American would love to suck the meat off those bones!JohnInCarolina said:update
as it was pointed out to me yesterday, this is Pride month so be mindful with your wording. 🤦♂️LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas -
Great colour (nod) on those ribs.Now about sucking-there is a trailer hitch reference out there somewhere."
Famous Willie Nelson Movie Lines (Electric Horseman)
“I’m gonna get me a bottle of tequila and find me one of them Keno girls that can suck the chrome off a trailer hitch and just kinda kick back.”
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
TechsasJim said:
But @oz@Ozzie_IsaacOzzie_Isaac said:
Unfortunately a vagitarian showed up and disliked your post. Unfortunate, because those look absolutely amazing! Any red blooded American would love to suck the meat off those bones!JohnInCarolina said:update
as it was pointed out to me yesterday, this is Pride month so be mindful with your wording. 🤦♂️
"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Ahh come on John…JohnInCarolina said:TechsasJim said:
But @oz@Ozzie_IsaacOzzie_Isaac said:
Unfortunately a vagitarian showed up and disliked your post. Unfortunate, because those look absolutely amazing! Any red blooded American would love to suck the meat off those bones!JohnInCarolina said:update
as it was pointed out to me yesterday, this is Pride month so be mindful with your wording. 🤦♂️LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas -
🤷🏻♂️TechsasJim said:
Ahh come on John…JohnInCarolina said:TechsasJim said:
But @oz@Ozzie_IsaacOzzie_Isaac said:
Unfortunately a vagitarian showed up and disliked your post. Unfortunate, because those look absolutely amazing! Any red blooded American would love to suck the meat off those bones!JohnInCarolina said:update
as it was pointed out to me yesterday, this is Pride month so be mindful with your wording. 🤦♂️"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
Jowl bacon up top___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
Day off today and it is strawberries season, surprised SWMBO with pancakes on the blackstone!
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I see a pile of pancake pointspaqman said:Day off today and it is strawberries season, surprised SWMBO with pancakes on the blackstone!
canuckland -
Thanks for the recipe. I haven't made a pasta sauce like this, so hope to try it soon.Ozzie_Isaac said:
That is a pretty basic sauce for Penne Rosa, make it a little different every time. This time I softened half a diced shallot in probably 3 tbs olive oil (not EVOO), then added 1lb of sliced baby-bella. Added salt pepper, some more olive oil and cooked them down a lot. Then I added cherry tomatoes sliced in half (prefer a diagonal cut), and cook those down a lot too. Sometimes I will pull the skins out, this time I did not. Then add in a bunch of garlic. Some thin sliced, and some micro-planed. Cook down even more. Then I season some more with salt and pepper, garlic powder and onion salt. Then I add marinara, probably only 1.5 cups. Once it is brought back to a simmer, I grate a healthy amount of parmesan reggiano (add a rind if I have it). I add some red pepper flakes and spinach. Cook till I have incorporated about 3 handfuls of spinach. I then add in tempered whipping cream, heavy cream, or whatever nice rich dairy product I have on hand. Then I bring back to a simmer and season to taste. Usually only have to add pepper and red pepper flakes at this point. I keep it just shy of enough salt. That is because I add fresh grated parmesan reggiano on the dish just as I serve it. I find that adds enough additional salt and if I am not careful it will make the final dish to salty. I also add more spinach just before I serve. I like the cooked spinach and just wilted spinach juxtaposition.caliking said:
that sauce has been haunting me. looks so god, even in the pan. Deets?Ozzie_Isaac said:Making drunk pasta. I'm drunk, the pasta isn't.
I change it up most times based on what I have on hand and what my mood is. I prefer more red pepper and even some cayenne or a dried carolina reaper, but the women folk in my house do not like too spicy.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Not my cook. A good friend with a culinary background hosted us and made these. Hard to describe, but the texture was like no other rib I’ve ever had; nor that I would have expected. The outside was beautifully desiccated, giving off almost a wing-life texture, with lots of crunchy, pockets of rendered fat. Almost reminded me of a crunchy pork belly. Really unexpected, and delicious!
This man is one of the reasons I took an interest in cooking.
-
Pasta with homemade pesto and leftover chicken
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
You guys in the GWN are eating quite well of late. Great outcomes, regardless of who cranked them out. Sweet!
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Mickey mouse cook compared to the two above
Lit the pit for fun on a hot day,
threw some kebabs on when the flame died down with a bed of hot embers
chick butt kebabs was the bomb
served with pickled red onion and chili, on store bought naan toasted over the embers.canuckland
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum