My kids were gone Friday night so I decided to make a special meal for my wife and I. I pan seared scallops in my cast iron skillet and grilled some carrots, asparagus & yellow squash. Everything was delicious!
Every Sunday, the family comes to our house for lunch. I decided to grill up some kabobs. I marinated chicken breasts with baby portobello shrooms, sweet peppers, zucchini, squash & onion in a garlic herb & wine mixture. I literally used EVERY square inch on my Medium Egg!
My 4 year old little girls LOVES whey daddy cooks "state". You can never go wrong with a tri-tip!!
The Eggs were busy this weekend! Scroll down to see all of thie weekend's cooks!
As usual, the Eggs were busy this weekend! I picked up a 1lb filet of wild Sockeye Salmon and decided to grill it on a cedar plank. I seasoned with my normal salmon seasoning and topped with thin lemon slices and fresh dill from the garden. This was absolutely delicious!!
I've been wanting to try this for a while. I brushed the meat of the avocado with EVOO and seasoned with S&P. the Egg was at 500F direct. I grilled the meat side down until I saw grill marks. Then, I added the farm fresh eggs. I kind of had to lean them together to keep them from tipping and spilling the egg. I topped with shredded cheese.
Every loves pizza night! I cooked at 575F with the plate setter legs down and the pizza stone directly on top of the plate setter. Best hand tossed pizzas so far!
I threw on some beef short ribs Sunday afternoon for dinner. I used Meat Church's Holy Cow rub. I smoked with hickory at 250F indirect. These are basically brisket on a stick!!
I also created a brand new Gravity Fed Butter Basting Method for corn. Patent Pending.... ;)
I love to BBQ, but a family of 4 can only eat so much brisket, pulled pork or ribs. I am constantly trying to come up with creative ways to use leftovers. Here is my latest creation, a Baby Back Rib "Grilled" Cheese sandwich!!
There have been a TON of requests for a re-order. So, HERE it is!! This is a Pre-Order. The order will close next Monday, June 23. The shirts will go into print on Wednesday, June 25. The printer will need approx 10-14 days. I will ship them as soon as I get them. The #BGEnation is STRONG!!! Again, thank you for the support!
My wife had been traveling for almost a week. I missed her tons! I had to make her a meal that she would LOVE to welcome her home!
I chopped zucchini, squash, shrooms, onions, jalapenos, red/orange sweet peppers & chicken breasts. I skewered all of these ingredients using Firewire flexible skewers, threw them into a Ziploc bag & added a sesame/ginger marinade for 30 minutes. Once on the grill, I seasoned with salt & pepper. I cooked direct at 400F for approx 20 minutes.
I drizzled a tiny bit of honey over the pineapple wedges to bring out the sweetness and to give it good color.
My wife made the comment, "you can make this anytime you want".
I was glad that it made her happy.
Welcome home, babe!
I had some pulled pork leftover from a recent cook. (I know, what is that? with 65lbs, there were leftovers..)
I am always trying to come up with creative ways to use leftovers. Check this out:
I started with ground chuck. I used the BGE Stuff-A-Burger Press and stuffed the burger with pulled pork that I had sauced. (I also threw in some cheddar cheese) I reverse seared the burger. Added 2 slices of cheese at the ead of the sear and topped it with bacon and BBQ sauce.
Bacon + Onion = BANION!!
Banion Bombs are meatballs stuffed with cheese & jalapenos, inside of an onion that is brushed with Siracha, then wrapped in bacon. I this has reached a new level of epic!!
Yesterday, I smoked 8 pork butts totaling 65 pounds in my XL Egg. I can't believe they all fit! I called an audible at the last minute and decided to Turbo them. I cooked at 300F. I rotated the shoulders half way through the cook to ensure even cooking. The 8 butts were finished in 8 hours. I got great smoke, tenderness & juiciness.
This should be plenty for 120. This is going to a church choir's picnic today. I hope they like it!
Tomorrow, I am cooking 58lbs of pork shoulders on my XL Big Green Egg. This is the most that I have ever attempted in one cook! I'm pretty sure that I can get 7 shoulders on my Egg, but I will find out for sure tomorrow!! Holy pig!!!!
I am cooking for a church choir's picnic. There are approx 120 signed up to attend. I hope that is enough to feed that amount of people!
I chopped up chicken breasts, red/orange sweet peppers, onions & portobella mushrooms and marinated them overnight in a garlic/herb marinade. i cooked them direct at 400F. My 6yo commented, "daddy, this is the best chicken you've ever made". Sounds like a winner to me!!
I have had a TON of requests to video the process of how I butterfly the chicken breasts for the Chicken Roll-Up recipe. Here it is!!
Tonight, I made stuffed peppers. I sauteed onions, garlic, hot Italian sausage & spinach. Let it cool. Then stuffed the mixture with the peppers. I cooked these inside of a cast iron skillet (mainly to hold the peppers upright), indirect at 400F for approx 45 minutes. I sprinkled a little bit of cheese on top towards the end. They were awesome-
Last night I made Juicy Lucy burgers stuffed with habanero cheese. I mixed up some creamy Siracha sauce and slathered it on a toasted bun. On man, There were HOTT, but so so delicious!