Meal prep with BGE? Share your ideas!

BeanHead · September 7

When I cook I always like to use the heat to make something extra for another meal. Today is starting with slow smoking 225°f direct 10lbs of chicken legs and thighs and will end with… well I don’t want to ruin the surprise. Thighs were marinated in a Greek seasoning and legs in a Harissa… an @Ozzie_Isaac inspired addition. Do you do any batch cooking with the BGE? Share your ideas!

zaphod · September 7

i typically throw on something to roast for a future meal if I have the room (likely) or can get my plan together (unlikely).

always good when I do. makes a nice smoky surprise to a dish.

BeanHead · September 7

My favorite add on roast is beets followed closely by roasted garlic. What are your faves?

lousubcap · September 7

By definition when I cook a brisket there will be extras, especially given the limited real estate of the LBGE. Always looking for space to roast garlic and smoke cream cheese.

zaphod · September 7

BeanHead said:

My favorite add on roast is beets followed closely by roasted garlic. What are your faves?

oh how I despise beets.

I usually do bell peppers, a month or two back I did an extra cob of corn which I de-cobbed for my wife to use in an N-bean salad (where 2 < N > 6) and that was awesome. My bundt pan still does not forgive you.

BeanHead · September 7

But your floor must be so pleased not to be covered in corn 🤣

BeanHead · September 7

First extra of the day is actually lunch snacks for football… poppers stuffed with cream cheese and half a little smokey… two without bacon for me. Looking forward to our salads this week with some smoked chicken.

BeanHead · September 7

Pulled everything but leaving some carrots on to scorch for hummus I’m making tomorrow. Glad to make the most of lighting up some charcoal.

fishlessman · September 7

Have some lobster for rolls for lunch this week and enough beef kabobs to make lunch a surf and turf

BeanHead · September 7

@fishlessman trade ya for some grilled carrots for a hummus and a Moroccan carrot salad 😂

DoubleEgger · September 7

If I’m cooking a butt, I’ll usually throw three or four on. Sous vide reheated pulled pork is a weekday win.

Botch · September 7

I don't batch-cook; a single chicken gives me 4~5 meals and that last leg usually goes bad before I get to it. I do often cut the top off a garlic bulb, oil it, wrap in foil, and toss into the Egg at shutdown. Half the time I even remember to retrieve it that day.

fishlessman · September 7

BeanHead said:

@fishlessman trade ya for some grilled carrots for a hummus and a Moroccan carrot salad 😂

Have you tried the sous vide then seared honey carrots that's online. It's the only reason I have an anova

Gulfcoastguy · September 7

After you pull off the main cook , put several sweet or Irish potatoes on a raised grid. Then shut the lid and cut off the air. The residual heat in the ceramic will cook the potatoes. A baked potato stuffed with chili , cheese , and onion is great in the winter. Mashed potatoes, potato salad, soup etc, quite a few uses.

kl8ton · September 7

There are 9 in the household right now. A full load of protein on the large bge does not last long. Sometimes I think about how big of a trawler I could have if I only had two kids.. ...

BeanHead · September 7

Good ideas on the potatoes and garlic on residual heat! I need to give that a shot (and hope I remember to retrieve them). I have not seen the SV carrot recipe but I will look now. I really like cooked carrots.

Gulfcoastguy · September 7

You could also do baked apples, cored and the hole filled with pecans and brown sugar or honey? A pan would be needed for that. I haven’t done it but somewhere I heard or read about it.

Foghorn · September 7

1) I agree with @fishlessman. Sous vide carrots are the bomb.

2) Two of my last 3 dinners have been from a round roast that I threw on while I was cooking something else. I cooked it to 125, sliced it, and froze it in multiple bags. Thawed out a bag a few days ago and have lived off it this weekend.

Gulfcoastguy · September 8

kl8ton said:

There are 9 in the household right now. A full load of protein on the large bge does not last long. Sometimes I think about how big of a trawler I could have if I only had two kids.. ...

They might start foraging on their own. Especially teenage boys, berry picking, fishing , jobs at fast food places.

kl8ton · September 8

Gulfcoastguy said:

kl8ton said:

There are 9 in the household right now. A full load of protein on the large bge does not last long. Sometimes I think about how big of a trawler I could have if I only had two kids.. ...

They might start foraging on their own. Especially teenage boys, berry picking, fishing , jobs at fast food places.

Two of them work at a firehouse subs shop. My oldest is 20 and probably eats at least 10 restaurant meals per week. They're all getting fussy about what they like. Hard to remember all their preferences when making eggs/omelettes in the morning. Fruits and vegetables rot in the fridge. I'm planning on cooking a lot more this fall and winter.

Gulfcoastguy · September 8

kl8ton said:

Gulfcoastguy said:

kl8ton said:

There are 9 in the household right now. A full load of protein on the large bge does not last long. Sometimes I think about how big of a trawler I could have if I only had two kids.. ...

They might start foraging on their own. Especially teenage boys, berry picking, fishing , jobs at fast food places.

Two of them work at a firehouse subs shop. My oldest is 20 and probably eats at least 10 restaurant meals per week. They're all getting fussy about what they like. Hard to remember all their preferences when making eggs/omelettes in the morning. Fruits and vegetables rot in the fridge. I'm planning on cooking a lot more this fall and winter.

As a coincidence, guess where I ate tonight? I had a craving for a meatball sub.

scottypinthemix · September 17

I usually cook a load of skinless, boneless thighs. Chop them up and weigh them. Divide evenly across 6 containers. Then do the same with riced cauliflower.
I managed to put on about 50lbs during lockdown/work from home throughout the covid days. I've spent enough time complaining about it, so now it's time for meal prep, and 6 days per week at the gym.
I guess garbage food, beer, & scotch were not good lunches?

Image: https://us.v-cdn.net/5017260/uploads/editor/c9/fg9zbopv4bwv.jpg

GrateEggspectations · September 17

I often either double or triple a recipe, either for gifting fresh to family or for freezing.

i also sometimes prepare a second protein, freeze it raw, then thaw and cook another day, as we recently did with a meatloaf.

For those who enjoy making slow cooker meals, the next time you do, dump a second recipe of raw ingredients into a container and freeze it. The day you want the meal, you dump it into your slow cooker and cook it from frozen. Really no more work than making a single recipe.

BeanHead · September 18

Good luck @scottypinthemix !

lousubcap · September 18

Given you are committed, You've got this @scottypinthemix.
But for the taper, I offer bourbon in place of scotch.

robnybbq · September 28

scottypinthemix said:

I usually cook a load of skinless, boneless thighs. Chop them up and weigh them. Divide evenly across 6 containers. Then do the same with riced cauliflower.
I managed to put on about 50lbs during lockdown/work from home throughout the covid days. I've spent enough time complaining about it, so now it's time for meal prep, and 6 days per week at the gym.
I guess garbage food, beer, & scotch were not good lunches?

How do you keep the chicken moist when storing/reheating? I don’t like chicken that much due to its bland/cardboard tasting. But I need to find high protein, low carb, low calorie meals. When ever we make anything that is not a soup or buried in sauce. The meat is dried out rocks.

BeanHead · September 28

@robnybbq I have found if I pull the chicken about 5° before the USDA recommended temp and let it rest under foil for 5 min on the counter it will get to the safe temp with radiant heat. At the 5 min mark (or sometimes 10) I put mine in the fridge sealed in a container to chill rapidly. After it has chilled if I portion it and freeze it the meat retains a good amount of moisture.

robnybbq · October 1

Thoughts on cooking a turkey breast. Having some the day of and then freezing pre cut portions to eat at a later date. Or just plain slices in a container unheated a few days later? Best way to do this?

MaskedMarvel · October 1

robnybbq said:

Thoughts on cooking a turkey breast. Having some the day of and then freezing pre cut portions to eat at a later date. Or just plain slices in a container unheated a few days later? Best way to do this?

Been doing the bone in turkey breast spatchcocked for years. Different rubs and compound butters and woods. Keeps it interesting , cheap, and super easy for the juiciest turkey ever.

Super simple.

Raised direct 400° for 90 minutes.

BANG BABAY!

Meal prep with BGE? Share your ideas!

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