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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
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?

1…323324326328329…408

Comments

  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    @caliking @johnmitchell

    Thanks, both. My wife’s desire for freezer space in anticipation of Christmas was what spurred the cook. 
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,664
    Yes sir.  Always a home run.
    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.  
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    Dyal_SC said:
    Deep fried this beauty, then got super busy and it got pushed to the side. Might try some later reheated in the air fryer. 😑


    Love it. Where’d you get the recipe? Tell me you have some sort of aoli or dipping sauce to go with it!
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,526
    GrateEggspectations said:
    Dyal_SC said:
    Deep fried this beauty, then got super busy and it got pushed to the side. Might try some later reheated in the air fryer. 😑


    Love it. Where’d you get the recipe? Tell me you have some sort of aoli or dipping sauce to go with it!
    Not really a recipe. Just a basic onion ring batter, Lawrys seasoned salt and chipotle seasoning. Little bit more seasoned flour to stick, then freeze for a little bit while the oil is coming up to temp.  Usually make a dipping sauce of some sort to go with…. Little horseradish gives it some kick. 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    @Dyal_SC

    Looks and sounds great. 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    @lousubcap

    A very kind gesture, as is your usual M.O.

    ”Hosed my plans” was not lost on me. 🙂
    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,630
    @lousubcap You're a good man, as we all know. Have to ask though, do they fight or take turns to work on the days you deliver the goods?
    canuckland
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 36,664
    I have never looked into that and with year's head fake who knows??   ;)
    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.  
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,224
    I haven't seen the final product but I'm confident I'd heartily eat a lot of whatever comes out of this.

    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

    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,526
    Foghorn said:
    I haven't seen the final product but I'm confident I'd heartily eat a lot of whatever comes out of this.
    Edited above^^ 😜
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,224
    I stand by my earlier statement.

    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

    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,668
    Dyal_SC said:
    No idea how this will turn out. Had one more turkey to cook. Sectioned it out into leg quarters and cut the breasts into strips. Chicken frying it all tonight. Probably do some sort of wing glaze on some of it. 




    Finished:  I ain’t mad at it. 



    Glazed the wing with a combo of honey and buffalo sauce. 
    Frying the turkey in chicken is some next-level crossing of the streams.
    "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
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,526
    JohnInCarolina said:
    Dyal_SC said:
    No idea how this will turn out. Had one more turkey to cook. Sectioned it out into leg quarters and cut the breasts into strips. Chicken frying it all tonight. Probably do some sort of wing glaze on some of it. 




    Finished:  I ain’t mad at it. 



    Glazed the wing with a combo of honey and buffalo sauce. 
    Frying the turkey in chicken is some next-level crossing of the streams.
    Going to take a turkey leg quarter to work with me tomorrow. Then just sit down and have lunch with the regular crowd. See who notices the ginormity of it. 😂 
    · Share on FacebookShare on Twitter
  • Botch
    Botch Posts: 17,332
    Duck carcass is in the stockpot since 3 this afternoon, along with a quartered onion, celery, bay and cracked peppercorns (supposed to have a couple carrots too but they'd mutated).  House smells wonderful!  
    Duck-Andouille-Shrimp gumbo on the schedule for tomorrow.  I'm going to try a "baked" roux for the first time, two ways to do it:
    - Mix equal parts of flour and fat, bake in the oven, stirring every so often until the correct color, or
    - Spread the flour (sans oil) across a frypan or baking sheet, bake, stirring every so often blah blah, then add it to oil along with The Trinity and continue as usual.
     
    That second technique appeals to me as I can toast up a whole bunch (the toasted flour is shelf-stable) to use later, but that little voice tells me cooking in dry heat vs fat just won't be the same.  Anyone here try one or both of these methods?  
    "Hallelujah, Noel, be it Heaven or Hell,
    The Christmas we get, we deserve"
         -RIP Greg Lake

    Ogden, UT, USA

    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,526
    It was basketball night for the Dyal boys. Sandwiches and cheese its. Some rolos for dessert. 
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    ColbyLang said:
    Botch said:
    Duck carcass is in the stockpot since 3 this afternoon, along with a quartered onion, celery, bay and cracked peppercorns (supposed to have a couple carrots too but they'd mutated).  House smells wonderful!  
    Duck-Andouille-Shrimp gumbo on the schedule for tomorrow.  I'm going to try a "baked" roux for the first time, two ways to do it:
    - Mix equal parts of flour and fat, bake in the oven, stirring every so often until the correct color, or
    - Spread the flour (sans oil) across a frypan or baking sheet, bake, stirring every so often blah blah, then add it to oil along with The Trinity and continue as usual.
     
    That second technique appeals to me as I can toast up a whole bunch (the toasted flour is shelf-stable) to use later, but that little voice tells me cooking in dry heat vs fat just won't be the same.  Anyone here try one or both of these methods?  
    I make my own the traditional way Botch. I’ve heard of people using the microwave method as well




    Same here. I look forward to making roux this way. See no reason to change
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    DoubleEgger said:


    Good on a brisk day. 
    Nice
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    @DoubleEgger

    Very nice. Did you make the pastry?
    · Share on FacebookShare on Twitter
  • DoubleEgger
    DoubleEgger Posts: 19,140
    GrateEggspectations said:
    @DoubleEgger

    Very nice. Did you make the pastry?
    Not today. Made a bunch of pot pie filling a little while back to reheat via sous vide. Store bought puff pastry makes for an easy quick meal. 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 11,515
    fishlessman said:

    Great looking meal and a nice pairing. 
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,553
    GrateEggspectations said:
    fishlessman said:
    P
    Great looking meal and a nice pairing. 
    Not big into wine, settled into Kendall as the house wine
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter

Categories