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

Cooking spaghetti today

CrimsonTideGirl
CrimsonTideGirl Posts: 130
edited November -0001 in EggHead Forum
How badly am I addicted to the BGE that I am making homemade spagbetti sauce today (using my husband's Italian grandmother's recipe) and all I can think is that I would rather be cooking something on the BGE. We haven't had spaghetti since buying the egg and he had it every Sunday growing up so I really am a bad wife.
· Share on FacebookShare on Twitter

Comments

  • Serial Griller
    Serial Griller Posts: 1,186
    Not to fret! Put the sauce in a dutch oven and cook it indirect at about 250-300.Add a little smoke to change things up a bit.Maybe he will like it better than made on the stove. :)
    · Share on FacebookShare on Twitter
  • SSN686
    SSN686 Posts: 3,508
    Morning CrimsonTideGirl:

    Who says you can't cook the WHOLE meal on the Egg...Check out THIS POSTabout spaghetti on the Egg! :huh: :P

    Have a GREAT day!

       Jay

    Brandon, FL


     

    · Share on FacebookShare on Twitter
  • Zippylip
    Zippylip Posts: 4,768
    Crimsontidegirl, I grew up in the same house, & the good news is you don't have to choose, you can have it all:

    country ribs with pesto pasta:

    IMG_3907.jpg

    smoked meatballs with pasta:

    IMG_2705.jpg

    bucatini with bombones:

    IMG_2825.jpg

    homemade manicotti with smoked italian sausage:

    IMG_2465.jpg

    grilled shrimp with homemade linguine:

    IMG_2154.jpg

    orecchiete with smoked prociutto:

    IMG_2863.jpg

    shak'n the butterflies (dizzy grilled chicken thighs):

    IMG_3672.jpg

    babyback rib tortalone:

    IMG_2951.jpg

    bombaccine (homemade fetuccine with bomba, smoked soprasatta & caramelized onions):

    IMG_2657.jpg

    dizzy salmon with burnt butter maple cream:

    IMG_2919.jpg

    and many, many others
    happy in the hut
    West Chester Pennsylvania
    · Share on FacebookShare on Twitter
  • CrimsonTideGirl
    CrimsonTideGirl Posts: 130
    OMG!!!! Those dishes looks delicious, I am coming to your house!!!
    · Share on FacebookShare on Twitter
  • CrimsonTideGirl
    CrimsonTideGirl Posts: 130
    OMG!!!! Those dishes looks delicious, I am coming to your house!!!
    · Share on FacebookShare on Twitter
  • Zippylip
    Zippylip Posts: 4,768
    All eggheads are always welcome in the hut :) :

    IMG_3701.jpg
    happy in the hut
    West Chester Pennsylvania
    · Share on FacebookShare on Twitter
  • reelgem
    reelgem Posts: 4,256
    You're addicted and need help. LOL!!! That is so funny that you say that. I had the exact same thing happen to me yesterday. My husband said he was dying for spaghetti and meatballs. I don't dislike spaghetti but it's not something I ever have a craving for. I ended up making it for him but like you I was thinking I'd rather be cooking something on my egg. I did end up cooking the desert (apple cobbler tortillas)on my egg so I got my fix in. :)
    Would you want to share your spaghetti sauce recipe from your husbands grandmother? I have tried so many over the years and still haven't found one that I really like.
    BTW- You're not a bad wife you just love your egg. :)
    · Share on FacebookShare on Twitter
  • reelgem
    reelgem Posts: 4,256
    OMG Marc!! You're killing me with those pics. Del is sitting here with me reading the paper and I told him to check out your cooks and he went absolutely CRAZY!!! He is the pasta lover of pasta lovers. You should've heard him moaning when he was looking at the pics. LOL!! :) He said he can't understand how you can eat like that and stay in such good shape.

    I'd ask you for the recipes but I know you're one of those people that doesn't use recipes. I'll just have to use my imagination and try to reinact what when on in Zippy's brain when making these. :)
    · Share on FacebookShare on Twitter
  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    It is still pasta but no pizza, looks good as always.

    Mike
    · Share on FacebookShare on Twitter
  • Zippylip
    Zippylip Posts: 4,768
    Anne, sorry about that, then you're definitely not gonna want to show him the mushroom scallion perciatelli:

    IMG_2927.jpg

    or the spaghetti with caramelized brussels sprouts'n garlic:

    IMG_2095.jpg

    or the penne with pancetta and garden tomato basil & locatelli:

    IMG_1827.jpg

    or the hand made raviolli with fresh garden sage & butter:

    IMG_2459.jpg

    :laugh: :laugh: :laugh: :laugh: :laugh: :laugh: :laugh: :laugh:

    IMG_2316.jpg
    happy in the hut
    West Chester Pennsylvania
    · Share on FacebookShare on Twitter
  • Matt_in_the_OC
    Matt_in_the_OC Posts: 91
    Kill 2 Birds:
    Use big green egg (smoked rib trimmings)
    Make home made pasta

    http://www.foodnetwork.com/recipes/down-home-with-the-neelys/bbq-spaghetti-recipe/index.html

    Barbecue_01_Applewood_Ribs_with_Potato_Salad.jpg
    · Share on FacebookShare on Twitter
  • reelgem
    reelgem Posts: 4,256
    Wow!! Those ALL look deliious!! But if you keep this up Marc I'm going to load Del up on a plane and send it out to you. :)
    · Share on FacebookShare on Twitter
  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    That looks delicious Mark

    Ross
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    You just had to do that didn't you? We are on a low carb diet :angry:

    Steve

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • CrimsonTideGirl
    CrimsonTideGirl Posts: 130
    It is very simple and I think it has been Americanized a little over the years.

    I cut up an onion and about 3 cloves of garlic and saute in oil over low heat until soft, then add 1 big can of tomato paste and 2 small can. Fry the paste mixture for about 7 or 8 minutes ansd then add 1 big can of tomato sauce and 1 small can. Stir until it is all mixed together. Add a ton of basil (you can never have too much) and 2-3 teaspoons of sugar and about 16 oz water and simmer. I will continue to add water as it thickens and let it simmer for at least 3 - 4 hours. After the sauce is started I take 2 or 3 boneless pork loin chops and brown in a skillet and drain and add it to the sauce. After it has simmered with the sauce for several hours it will fall apart and it gives the sauce a really good flavor. I also make meatballs using ground chuck, egg, italian style bread crumbs, onion, garlic and parmesgan cheese, brown them and throw them in. The meat balls need at least 2 hours to be done. I don't really measure anything, I just kind of throw it in. I started the sauce simmering at 11am and it is still simmering now and it is 7pm. We will eat shortly. My husband's grandmother died in 1994, but I was lucky enough to have her teach me before she died. She sometimes made her own noodles, but I am not that talented.
    · Share on FacebookShare on Twitter

Categories