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  • New Granite on the Egg Table

    We just finished the Large Egg table. 

    Started with the unfinished table, Removed the top deck boards, Sanded it and filled the screw holes, Stained with Behr Premium 10/25 Solid Stain in Slate Color (black), Sealed with Minwax Helmsman Spar Urethane

    Granite was done by Cutting Edge Granite. Excellent work, polished to perfection. The lower circle is not actually the center from the Egg cutout. It is larger and from a different slab but matches perfectly.

  • Beer Bread on the Big Green Egg

    So, there we were after cooking our Xmas Day sittin' turkey, with a hot Green Egg. What to do? Well, our solution was get a box of Dasani Beer Bread and a bottle of Magic Hat #9. (Ok, so we planned ahead). Anyways, open the box of mix, pour into a mixing bowl, open a beer, pout onto the mix, fold with a spatula, and pour into a Pam'd bread-loaf pan (we use glass). Couldn't be easier! Anyway, the box says cook for 55 min at 375. Since my Egg was cooling, we simply turned the plate setter legs down, put the glass bread pan on the rack, and regulated the cool-down of the Egg to keep it around 300-degrees. I kept it on for about an hour and a half, then checked with a wood skewer stick through the center to that it came out cleanly. The bread was a light golden color, and may have been brushed with butter and kept in for another 20 minutes if you prefer dark golden/brown. We took it off the Egg and allowed the bread to cool on a rack for 40 minutes. We then sliced warm and served with butter and blackberry jam. Wow. A sweet, moist, excellent bread that stands on its own. This isn't a sandwich bread, but almost a snack on its own. And and can't stress how EASY it was. You have coals cooling anyway, might as well have a tasty treat! No baking experience necessary!!
  • Oysters Rockefeller or St. Louis Style

    Have you ever had Oysters Rockefeller that were raw underneath and topped with a burnt crust of cheese? Or how about St. Louis style Oysters that were simply a dried-out flavorless mess? Well, I think I've nailed it with the Big Green Egg!! So, this is my FIRST time cooking on the Big Green Egg (Christmas Gift) and they were BY FAR the best oysters I've ever had! Cooking at around 320 for 30 minutes seemed to be perfect. 

    I prepared the filling with: chopped garlic, onion & chive cream cheese, grated parmesan cheese, shredded cheddar, bacon bits, mexican cheese, a shake of Old Bay Blackened, some Tobasco Chipotle to taste, and a good dose of horseradish sauce. (See Pictures Below) Put a scoop of the mix on top each raw oyser, then top everything with more shredded cheddar, bacon bits and a little chopped cilantro. (Traditional Rockefeller would use spinach). Also, i chopped up a tiny bit of chorizo sausage (uncooked) and put it in the oysters for a saltier taste on some of them.

    For St. Louis style, I put a pad of butter on each oyster, then shredded parmesan

    Of course, any mix of the above works very well. 

    Also, on the BGE you'll see some halved jalepenos stuffed with the same mix, then wrapped with bacon. As always, be sure to scrape out the seeds and vein from the jalepenos first before stuffing!
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