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Woooosday according to my clock!
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AlaskanC
Posts: 1,346
I guess I am cheating, since it is only 10:43 here...... but since you are all asleep......lol
I haven't cooked lately, so my suggestion for Woosday is favorite cooks from the past. (with no explaination or excuses) I will start off with a few, but I have more......[p][p][p][p][p][p]
I haven't cooked lately, so my suggestion for Woosday is favorite cooks from the past. (with no explaination or excuses) I will start off with a few, but I have more......[p][p][p][p][p][p]
Comments
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AlaskanC,
WOW!!! You really know how to wake a Chicken up, don't you? That looks plumb delicious, even at 2:52 AM.[p]I wish it was cool enough to cook something on the Egg.[p]Spring "Now I'm Hungry" Chicken
Spring Texas USA
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Spring Chicken,[p]it does look good.
XLBGE & LBGENorth Richland Hills, TX -
AlaskanC,
Beef wellington?...mmmm...recipe please.
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Spring Chicken,
I know what you mean by the heat, it's been 110 degree's here with the heat index, Fl. I use a heavy duty shop fan, when I have to get back out there to cook. Oh yeah love your chicken coop.[p]Pork Butt Mike
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AlaskanC,[p]Your beef Wellington is just beautiful - perfectly medium/rare-ish and a lovely crust. [p]My youngest son had a barbeque (using the Weber Q)last weekend and ended up with some thinly sliced (uncooked) rump steak left over. He gave it to me and, not being a lover of thin steak, I was left wondering what to do with it.[p]I thought about rolling it and wrapping in pastry - but no pastry in the freezer (my life is too short, nasty and brutish to prepare pastry from scratch.)So I decided to make Beef Wellington sandwiches.[p]I seared the rump on the egg. Took it off and coated the cooked sides with a commercial pepper and chicken liver pate and fresh mushrooms, pressed them together into a sandwich and then cooked the outer (raw) sides.[p]Topped with a brandy/green peppercorn sauce, it was great. [p]I admit I did miss the pastry. But at least I've saved one lie this week to my cardiologist. Pastry has been on my 'never' list for a while. But then so is pate! [p]At least the mushies were healthy and the pecan chunks sublime.[p] [p][p] [p]
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Dang, Melissa! That beef wellington is amazing......That crab is huge-you're going to need an XL if you can get crabs that size!
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AlaskanC,[p]Now that's just not fair. No one wants to follow those amazing pictures![p]But it is Woosday and I kinda feel obligated!
Here is Sunday's Brisket
[p]And some NY Strips
<img src=http://i7.photobucket.com/albums/y269/ContractRecruiter/Food/P1010022.jpg?t=1187092363">
[p]Smokey
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First blackened steak.[p]Mike
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This past Sunday's Sweet Latina Ribs and Thighs...
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AlaskanC,
I like the way you think - cooks from the past it is![p]Gotta love when all your foods cook at the same temp.
[p]
First cook on the small
[p]
I think I've posted this picture more than any other
[p]
And the reason Waldorf Meet&Greet was renamed MEAT&Greet
[p]
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~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
AlaskanC,
WOW! What a way to start the day. Did you get my message?[p]Mike
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AlaskanC,[p]That Beef Wellington does indeed look amazing Melissa. Please tell me you didn't serve it with the Pepsi seen in the background ;-)[p]My personal favorite cook has been Tri-Tip cooked with stuffed Poblanos.
My two daughters go crazy for the Sockeye Salmon cooked ala Dizzy Pig:
Happy Woosday!![p]Roudy[p]
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AlaskanC,
Oops! I should have read furthur.
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BurntRaw,[p]That bottom picture has charcol basket written all over it. Would it fit? And where did you get it?[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Great pics, that crab actually looks happy.[p]This is my first cook on the egg, about a year ago.[p]My daughter just got back from Kayaking at Holkham Bay and rafting the Tatshenshini, she loved Alaska!
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Pork Butt Mike,[p]Thank you.[p]Spring "Heat Streaking" Chicken
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EggRacer,[p]Thank you too...[p]Spring "Looks Better In Person" Chicken
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thirdeye,[p]Charcoal Basket? Really?[p]Never thought of that. What would be the advantage? And, more importantly, where would I cook my veggies?[p]Not sure about the fit and I truly have no earthly idea where I got it - just one of those things that is in the BBQ paraphernalia pile.
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BurntRaw,[p]I was afraid you were going to say that. LOL[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Good mornin,
I like Mr. King Crabbie 'in' the egg, that's a great shot.[p]We have been cooking, I say we because DianaQ smoked a delicious rump roast yesterday on the large, see above. All I made was French dressing for the sliced tomatoes...ha ha.[p]Happy Woosday [p]Prime rib roast
Hmong medicine plant and hibiscus
Country Italian sourdough
And last, my new eggcessory I made. Really like it a lot.
Clay
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thirdeye,
I think I have the exact one.
Not sure how the finish or if the paint on this style would hold up or if it would be toxic at very high heat.
I picked mine up at one of the discount stores, "Ross" I think.
I do remember seeing them on Amazon as well in the past but could not find today. I see the square stainless ones with the slanted sides all the time. The sides on most are only spot welded in one place. Might be able to pop weld and reshape the sides a little. Might be a cheap modification.
Darian
Thank you,DarianGalveston Texas -
Here's a plain ol' turkey breast dusted up with Shakin' the Tree[p][p]Man, that picture of your sloppy hamburger looks delicious and the crab in the egg is downright spooky.... Happy WoosDay![p]john
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