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Post pics of your Best of the Best cookin\'s
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Boomer
Posts: 115
I searched for this thread title to see if there was one, I didn't find one, so I'm starting one to see the BEST OF THE BEST cookins that we've done, and please post pics OR VIDS of any cookins that you'd like to share, the more the merrier...
If anyone is a facebooker, check out my Big Green Egg California group page...
Boomer...
Lemme begin the thread...
Flanken beef ribs...
Pizza, of course...
If anyone is a facebooker, check out my Big Green Egg California group page...
Boomer...
Lemme begin the thread...
Flanken beef ribs...
Pizza, of course...
Comments
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Paella-Shrimp-mussels-clams-chicken-Spanish chorizo-sofrito and Bomba rice.Served w/03 Rotta Tempranillo.
GOOD EATS AND GOOD FRIENDS
DALE -
Mad Max turkey.
ABT
Pork butts -
Three great looking cooks!
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A few randomly selected shots
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I cooked ribs like those, only sliced thinner, at the New England eggfest back in June. They were in a Korean BBQ marinade and a big hit. Folks don't believe you can cook ribs in 10 minutes!
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A couple of old shots:
Lamb shank with toasted orzo and roasted tomatoes.
Pressed spatchcocked chicken with red peppers and red corn
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I tried to pick out a favorite pic - couldn't they all looked great.
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Wow, the lamb looks wonderful. Chicken too!
I gotta stop looking at all these great cooks..... making me hungry. -
Dale, you can make paella for me anytime - your dish looks delicious.
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That is a great selection of food shots.
Very nice. Now I must find lunch.
darianThank you,DarianGalveston Texas -
Spatchcocked chicken with red corn sure make a great look. I have never seen red corn except dried for decoration. What kind of taste?
DarianThank you,DarianGalveston Texas -
Salmon & Artichokes
Tuna
Flat Iron Steak
Burgers & Corn
T-bones
PaellaFood & Fire - The carnivorous ramblings of a gluten-free grill geek. -
There just isn't one best cook. Here is a couple of some favorites.
GG -
Steak & Onion Salad
Oysters
Ribs
Wings
Shrimp
Carnitas
Pork ChopsFood & Fire - The carnivorous ramblings of a gluten-free grill geek. -
OK, you win.
First I thought the pizza one was the best, then the omlet, ooohhh prime rib. But the last photo looks like the perfect lunch for me. A little garlic butter for the bread...You got it. You have some great dutch oven photos as well.
darianThank you,DarianGalveston Texas -
All of them, gorgeous!
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Pig Candy
Beef Kebabs
Qbabe's Cherry Meatloaf
Brazilian Beer Chicken Thighs
Spares:
Butts:
Chops:
Mad Max Turkey:
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Thanks Darian, but I am not sure if there are any winners.
There are a lot of pictures in here that have me drooling like Fidel's tuna and the steak&peppers, oh man. Davekatz's last picture... everyone has some cooks I would loved to have done as good.
BTW, where are some pictures of your cooks, take a minute and get some of them up.
Kent -
Red corn flavor? Pretty so-so. We thought it looked cool and grew it from seed. The ears were stubby, about half the length of a regular ear but the same diameter. It does look good with the "red" chicken and peppers. When I posted this a while ago, someone remarked that it looked like dinner for Hellboy!
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"dinner for Hellboy"...Very funny.
Thanks for the info. Great looking meal.
darianThank you,DarianGalveston Texas -
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What are the treats with the green sauce (guacamole?) on them? Looks tasty.Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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Pork tenderloin wrapped in sausage wrapped in bacon:
Deboned chicken stuffed with wild rice mixture under skin - only the wings and leg bone left in:
Pulled pork potstickers:
Buckboard bacon:
Even just the most basic cooks still come out the best!
Faith
TampaHappily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
WOW,,,
Makes some restaurants look like Catering truck food...
One # Filets...
Boomer... -
Haven't made this in a while, think its about time. -RP
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Those are "South of the Border Stuffed Fritos" - did them at Eggtoberfest last year - Inspired by AZRP's Italian sausage stuffed Fritos.
Here's the recipe, process, and hints - they go fast
South of the Border Stuffed Fritos
1 lb 93% lean ground beef
1 cup shredded cheddar cheese
1 packet of taco seasoning
¼ cup of onions chopped fine
4-5 Tbs. of salsa or ¼ cup of taco sauce
Mix the above together
Stuff Frito scoops
Cook indirect at 350 until they reach an internal temp of 150
Squeeze some sour cream and guacamole on the Stuffed Fritos after they come off the Egg
Hints:
Fill a ziplock bag with the sour cream or guacamole and cut a small hole in the corner to use it as a squeeze bag.
Nest the Fritos between the wires on a cool grid and then put they whole grid on at once then take the grid off for unloading the Stuffed Fritos – just seems easier than putting them on/off over a hot grid one at a time. Watch out for crumb snatchers that may burn themselves trying to take one off the grid.
Caution:
If they go much above 150 they will start to dry out
Option:
Cut up a couple jalapenos and mix in or top with jalapeno slices
I personally prefer them with just sour cream - no guac. -
Me too - I thought you might do some for the thigh throwdown.
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