Blog Archives

EGGTOBERFEST 2015

9/21/2015

Eggtoberfest is the National Big Green Egg Eggfest that brings together over 5000 Eggheads to one event. The event is held at Stone Mountain Park, GA the second weekend in October. Last year, our team placed 2nd in the recipe contest with our Just Da Tip Roll. This year, we plan on bringing the same level of creativity.

Meet the Team:

Last year, we sought out and recruited some of social medias biggest Eggheads. This year's team is no different. There are lots of familiar faces, but we've added some new ones to the mix. We'd love to meet you!

Fueled by:

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ThermoWorks Thermapen MK4 GIVEAWAY

9/16/2015

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I love my brand new ThermoWorks Thermapen MK4. I love it SO much that I want you to have one too! The great people from ThermoWorks and I are teaming up to giveaway a brand new Thermapen MK4 to one lucky person!

Simply enter your email address below to be entered. It's that simple!

The contest will come to a close on Sept 27 at 11:59pm. The contest winner will be selected at random & announced on Monday Sept 28.

DRAWING RESULTS

The 737 entries were imported into an Excel spreadsheet. Using Random.org , the number generated was 362. Congrats to Adam Godfrey!

Thanks to all who entered. Stay tuned for more giveaways coming!

Leave a comment below stating your current favorite ThermoWorks
product and why you love it.

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Taco Tuesday! Well, sort of...

9/15/2015

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Sous Vide Beef Short Rib Enchiladas

Before I left for the office this morning, I threw some vacuum sealed beef short ribs into the Anova Culinary sous vide. The ribs cooked at 185F for approx 12 hours. The texture was very tender for shredding, but no where near mush.

No real recipe, but here is the method. I mixed the shredded beef with some sauteed onion, garlic, green chilies, diced jalapeno and seasoned with some Meat Church Dia de la Fajita seasoning. Wrapped the beef mixture inside flour tortillas (Mrs BGC's request), placed them in a glass baking dish and covered them with enchilada sauce (I did cheat with some store bought enchilada sauce, but doctored it up a bit) and cheese. These went into a Large Egg at 450F indirect for approx 17 minutes.

Once cooled for a bit, there were plated with some Mexican rice, refried beans and topped with chopped cilantro.

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An Assortment of Recent Cooks

9/14/2015

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It seems that life never slows down, but I guess that's a good thing. We've recently moved into out new place and I think we are 100% settled...FINALLY.
(I hate moving...)

I ran across some beautiful yellow fin tuna at a local market. The quality was superb. I brushed the fish with some grape seed oil and seasoned with salt, pepper and a combination of white/black sesame seeds before hitting a screaming hot cast iron skillet on the MIni Max. I served it with a jicama, carrot & zucchini slaw wrapped in a zucchini roll and a homemade ponzu sauce.

Ponzu Sauce
(no measurements were recorded, just taste tested)
soy sauce
rice vinegar
rice wine
brown sugar and lemon juice

This is my standard Paella recipe with chicken thighs, spicy andouille sausage, shrimp and some king crab. We love paella!

My local butcher started dry aging their own beef. Here are a couple bone-in NY Strip steaks that were dry aged for 28 days. "Tender" was not even an appropriate term for these cuts. These were reverse seared on the Mini Max and served with a lumpy mashed potato and a sauteed mushroom pan gravy.

We've been trying to add more fish and seafood to our diet. Mrs BGC loves some Chilean Sea Bass. Seasoned it with salt, pepper and a couple lemon wedges, then rolled it inside of a banana leaf. This cooked at 500F indirect for approx 11 minutes. Served this sea bass with spiral cut carrots, zucchini & squash, wild rice pilaf and a carrot/onion puree.

Lastly, brisket...

My brisket always turns out tender, juicy and has a nice smokey flavor. However, the smoke ring has always been elusive.

(I know, smoke ring doesn't really matter, but you eat with your eyes first.)

This time, I loaded up the XL with 6 sticks of wood and piled my lump in and around it and smoked at 250F. I seasoned it with Meat Church BBQ Holy Cow, of course. Once the brisket reached 170IT, it was wrapped in butcher paper for the remainder of the cook. The brisket was meat jello using the probe test and finally pulled at an internal of 198 in spots and 201 in others.

I pulled the brisket somewhere around 7am on Sunday morning. Since the smoker was still going, I threw on some thick cut bacon and smoked it for some killer bacon, egg & cheese biscuits!

The brisket rested in the Cambro a little longer than I'd have liked, but it was absolutely phenomenal. Great bark, excellent smoke, flavorful and plenty of juice. Excellent results.