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Eggs in Restaurants

cmac610
cmac610 Posts: 326
in EggHead Forum
Hey all!

I'm currently working with a buddy's restaurant locally to get him an Egg. I've got a bunch of ideas, but thought I'd come here to pick your brains too!

What dishes, if your favorite restaurant had an Egg, would you like to see on the menu?
Craig aka Cmac Cooks
Amesbury, MA
#BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • fishlessman
    fishlessman Posts: 34,553
    would need to be something quick like kebobs.  if you have never gone to freds franks down in wakefield ma it would be worth checking out the lid mechanism he has for opening and closing the dome. its simple, quick, and safer with flashbacks. get the linguica. been way to long since going down there
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • DoubleEgger
    DoubleEgger Posts: 19,139
    Without knowing anything about the restaurant, that’s an impossible question to properly answer. 
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  • cmac610
    cmac610 Posts: 326
    DoubleEgger said:
    Without knowing anything about the restaurant, that’s an impossible question to properly answer. 
    Not really. I framed the question for “your favorite restaurant”. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • fishlessman
    fishlessman Posts: 34,553
    going with the quicker cooks. sous vide meats would be ideal then sear. grilled peaches with a good vanilla ice cream dessert,  smoked pinneapple or olives or even salt etc for house drinks. prosciutto wrapped asparagus. smoked cream cheese appetizers. 
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,553
    grilled short ribs med/rare with crispy grilled oystershrooms.  
    easy, quick, something most havent seen

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Stormbringer
    Stormbringer Posts: 2,470
    edited November 13
    My favourite restaurant specialises in Goan and Keralan cuisine, e.g. Keralan lamb (including a thali variant), beef chettinad and duck mappas. Also chicken 65 although that's from Chennai. Would be interesting to see how to cook those on an Egg. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
    -----------------------------------------------------------------------


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  • DoubleEgger
    DoubleEgger Posts: 19,139
    cmac610 said:
    DoubleEgger said:
    Without knowing anything about the restaurant, that’s an impossible question to properly answer. 
    Not really. I framed the question for “your favorite restaurant”. 
    Ok. Good luck to your friend. 
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,316
    I actually knew a restaurant/bar that used Eggs. I ordered some fancy variety of cheese burger.
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    cook to order would be a lot different than we do at home for “smoked” stuff. 

    it’s been a long time but i remember the casual restaurant in college had grilled dijon crusted pork loins that were done in the oven first then sliced, wrapped and refrigerated with date stickers. when ordered they got thrown on the grill to get reheated and grill marks then a ladle of au jus when plated.  the prime rib was only on fridays or something and was holding in the electric smoker and sliced to order.  

    that’s more of a “how” than a “what” but there ya go. 

    the quick serve hot dog to order “grilled on lump charcoal” places i have been to are great. 

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  • zaphod
    zaphod Posts: 1,012
    edited November 14
    There is a mexican place near me who sets up kitchen in the parking lot Sunday afternoons. lots of lump is sacrificed to the gods of good food.  not an egg, lots of griddles. lots of fun.

    If I were doing this .... I would approach it like Aga does with different ovens set to different temperatures. Agas have their ovens at 425F or so for roasting, 350F or so for baking, and 200F for simmering.  So I'd have 3 or so eggs set at different temperatures - get those thermal batteries set to 350F, 400F, 500F (or whatever) and then toss onto the appropriate temperature egg to match what is ordered. 

    I'd make sure to have some "you can do that on a bbq?" items that people don't think of - like grilled fruits with ice cream, or single serve lasagne/MaC, and so on.

    And some fun wood fire items, like caveman steaks.

    And pizza. lots of pizza.

    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • fishlessman
    fishlessman Posts: 34,553
    edited November 14
    A wood fired oven seems more practical
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Canugghead
    Canugghead Posts: 13,630
    Agree with fish. No way you can hold an Egg at 350 for example, if it's opened/closed repeatedly. 
    canuckland
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  • Mickey
    Mickey Posts: 19,768
    edited November 14
    Here in Salado for those of you that made Salado EggFests the Shed was using a big Egg about 12/13 years ago and still do. Lots of things with pulled pork. 

    Several years before i retired we ate in a restaurant in Chicago that had a kitchen full of Eggs
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,626
    edited November 14
    Stormbringer said:
    My favourite restaurant specialises in Goan and Keralan cuisine, e.g. Keralan lamb (including a thali variant), beef chettinad and duck mappas. Also chicken 65 although that's from Chennai. Would be interesting to see how to cook those on an Egg. 
    Would love an English, scratch that, an American translation please.

    I would rather light a candle than curse your darkness.

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  • TheFishWhisperer
    TheFishWhisperer Posts: 112
    Ozzie_Isaac said:
    Stormbringer said:
    My favourite restaurant specialises in Goan and Keralan cuisine, e.g. Keralan lamb (including a thali variant), beef chettinad and duck mappas. Also chicken 65 although that's from Chennai. Would be interesting to see how to cook those on an Egg. 
    Would love an English, scratch that, an American translation please.
    My go-to spot is all about funky Goa, IYKYK. Their lamb is killa (you can get it as a platter), spicy shredded beef, and coconut braised duck. They also have spicy fried chicken—I know that's from Chennai but same continent, brah. It'd be cool AF to try cooking all that on a Big Green Egg.

    I don’t normally stray outside translating the maniac but it is Friday so your welcome.
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  • Gulfcoastguy
    Gulfcoastguy Posts: 7,316
    Ozzie_Isaac said:
    Stormbringer said:
    My favourite restaurant specialises in Goan and Keralan cuisine, e.g. Keralan lamb (including a thali variant), beef chettinad and duck mappas. Also chicken 65 although that's from Chennai. Would be interesting to see how to cook those on an Egg. 
    Would love an English, scratch that, an American translation please.
    I do know that Kerala is in far South India. I can’t say for sure if I have had their cuisine. Our only Indian restaurant in 50 miles had a huge menu but with a couple of exceptions don’t say where in India the recipe comes from.
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  • cmac610
    cmac610 Posts: 326
    The Cen-Tex Smoker said:
    cmac610 said:
    Hey all!

    I'm currently working with a buddy's restaurant locally to get him an Egg. I've got a bunch of ideas, but thought I'd come here to pick your brains too!

    What dishes, if your favorite restaurant had an Egg, would you like to see on the menu?
    Former restaurant owner here:

    a BGE in a commercial setting is a terrible idea. That is all. That is the post. 
    For the record, not talking about “cook to order”. Think doing a bunch of pork butts, or pork belly, not during service. Things you can smoke/cook for specials or addition to existing dishes. Their kitchen is way too small for a commercial smoker, or even a vented Egg. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • cmac610
    cmac610 Posts: 326
    Mickey said:
    Here in Salado for those of you that made Salado EggFests the Shed was using a big Egg about 12/13 years ago and still do. Lots of things with pulled pork. 

    Several years before i retired we ate in a restaurant in Chicago that had a kitchen full of Eggs
    Yep…that’s the kind of thing that we’re looking at. Cooking “off-shift” and using for special sliders, etc. Adding smoked pork belly to their already famous burgers. That kind of stuff. Appreciate it!
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • dannys
    dannys Posts: 169
    IIRC BGE magazine has had a couple of articles about restaurants with eggs.
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  • ColbyLang
    ColbyLang Posts: 4,385
    cmac610 said:
    The Cen-Tex Smoker said:
    cmac610 said:
    Hey all!

    I'm currently working with a buddy's restaurant locally to get him an Egg. I've got a bunch of ideas, but thought I'd come here to pick your brains too!

    What dishes, if your favorite restaurant had an Egg, would you like to see on the menu?
    Former restaurant owner here:

    a BGE in a commercial setting is a terrible idea. That is all. That is the post. 
    For the record, not talking about “cook to order”. Think doing a bunch of pork butts, or pork belly, not during service. Things you can smoke/cook for specials or addition to existing dishes. Their kitchen is way too small for a commercial smoker, or even a vented Egg. 
    Is your buddy, or his staff willing to go in 12-15 hours before service to prep, light and maintain the BGE for these one off proteins? 
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  • JohnInCarolina
    JohnInCarolina Posts: 34,666
    cmac610 said:
    The Cen-Tex Smoker said:
    cmac610 said:
    Hey all!

    I'm currently working with a buddy's restaurant locally to get him an Egg. I've got a bunch of ideas, but thought I'd come here to pick your brains too!

    What dishes, if your favorite restaurant had an Egg, would you like to see on the menu?
    Former restaurant owner here:

    a BGE in a commercial setting is a terrible idea. That is all. That is the post. 
    For the record, not talking about “cook to order”. Think doing a bunch of pork butts, or pork belly, not during service. Things you can smoke/cook for specials or addition to existing dishes. Their kitchen is way too small for a commercial smoker, or even a vented Egg. 
    Is your friend named Craig Tabor, by any chance?
    "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
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  • MaskedMarvel
    MaskedMarvel Posts: 3,417
    edited November 15
    Lots of infrastructure comes with low-and-slow in restaurants. The usual “safety zone” rules kill the idea of these cooks with the health department pretty quickly here in NC. Beyond that, there’s significant wear and tear on hood systems with all the residue even though here you’re required to have certified hood cleaning once a month.. nobody really complies..).  Venting has to be modified for the neighbors. And fire suppression systems are complicated. 


    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Canugghead
    Canugghead Posts: 13,630
    JohnInCarolina said:
    cmac610 said:
    The Cen-Tex Smoker said:
    cmac610 said:
    Hey all!

    I'm currently working with a buddy's restaurant locally to get him an Egg. I've got a bunch of ideas, but thought I'd come here to pick your brains too!

    What dishes, if your favorite restaurant had an Egg, would you like to see on the menu?
    Former restaurant owner here:

    a BGE in a commercial setting is a terrible idea. That is all. That is the post. 
    For the record, not talking about “cook to order”. Think doing a bunch of pork butts, or pork belly, not during service. Things you can smoke/cook for specials or addition to existing dishes. Their kitchen is way too small for a commercial smoker, or even a vented Egg. 
    Is your friend named Craig Tabor, by any chance?
    lol
    https://www.instagram.com/reel/DPRhnroEVYc/?hl=en
    canuckland
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    Glad to see that restaurant opened.  Hope to try it soon. Flowery Branch is full as a tick with bbq options.

    https://www.whistleq.com/
    https://mooniesbbq.com/
    https://www.pigtaleslakelanier.com/
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  • JohnInCarolina
    JohnInCarolina Posts: 34,666
    Buckwoody Egger said:
    Glad to see that restaurant opened.  Hope to try it soon. Flowery Branch is full as a tick with bbq options.

    https://www.whistleq.com/
    https://mooniesbbq.com/
    https://www.pigtaleslakelanier.com/
    Didn’t BGC have a brick-and-mortar store where he was selling bbq equipment and whatnot?  What happened to that venture?
    "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
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    i don’t know him IRL and never interacted through here that i recall-  but aware of that retail effort. googling it looks like it had a good run but doesn’t appear to be active. 
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  • fishlessman
    fishlessman Posts: 34,553
    TheFishWhisperer said:
    Ozzie_Isaac said:
    Stormbringer said:
    My favourite restaurant specialises in Goan and Keralan cuisine, e.g. Keralan lamb (including a thali variant), beef chettinad and duck mappas. Also chicken 65 although that's from Chennai. Would be interesting to see how to cook those on an Egg. 
    Would love an English, scratch that, an American translation please.
    My go-to spot is all about funky Goa, IYKYK. Their lamb is killa (you can get it as a platter), spicy shredded beef, and coconut braised duck. They also have spicy fried chicken—I know that's from Chennai but same continent, brah. It'd be cool AF to try cooking all that on a Big Green Egg.

    I don’t normally stray outside translating the maniac but it is Friday so your welcome.
    Seems you can't handle the gin
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • cmac610
    cmac610 Posts: 326
    JohnInCarolina said:
    cmac610 said:
    The Cen-Tex Smoker said:
    cmac610 said:
    Hey all!

    I'm currently working with a buddy's restaurant locally to get him an Egg. I've got a bunch of ideas, but thought I'd come here to pick your brains too!

    What dishes, if your favorite restaurant had an Egg, would you like to see on the menu?
    Former restaurant owner here:

    a BGE in a commercial setting is a terrible idea. That is all. That is the post. 
    For the record, not talking about “cook to order”. Think doing a bunch of pork butts, or pork belly, not during service. Things you can smoke/cook for specials or addition to existing dishes. Their kitchen is way too small for a commercial smoker, or even a vented Egg. 
    Is your friend named Craig Tabor, by any chance?
    Haha…no. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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  • cmac610
    cmac610 Posts: 326
    JohnInCarolina said:
    Buckwoody Egger said:
    Glad to see that restaurant opened.  Hope to try it soon. Flowery Branch is full as a tick with bbq options.

    https://www.whistleq.com/
    https://mooniesbbq.com/
    https://www.pigtaleslakelanier.com/
    Didn’t BGC have a brick-and-mortar store where he was selling bbq equipment and whatnot?  What happened to that venture?
    Yep. He closed it. I went there once when I was out for Eggtoberfest. 
    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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