By Casey | September 9, 2009
I was browsing the FDA’s website today and came across a short article that has some good grilling resources in it. I am always getting asked about the temps that can be considered “serve safe” and this article has a chart that may be helpful to some.
Click here to check out the article.
By Casey | August 9, 2009
There are many reasons why I love the Big Green Egg, one of the reasons is the Big Green Egg’s versatility. Very few grills on the market will allow you to cook a brisket at 225 degrees for 15 hours and then turn around and cook a steak at 700 degrees and get it done in 10 minutes. One of my favorite things to cook in the Big Green Egg is chicken fajitas using the cast iron skillet. All you need to do this is chicken, peppers, onions, tortillas, sour cream, cheese, herbs, spices and olive oil. To start, heat the Big Green Egg up to around 400 degrees and place your cast iron skillet on the cooking grate. Add a light amount of olive oil and allow to heat up. Prepare the boneless skinless whole breast meat with your choice of blackened seasoning, salt and pepper and then place it in the skillet until blackened on both sides. Don’t worry about getting the chicken fully cooked as it will be thoroughly cooked in a later step. While the chicken is cooking its time to prepare one medium size onion and two large peppers, thinly slice both into 1/4 inch wide strips. Now that the chicken is blackened on both sides but still rare I like to remove the chicken and start to cook the onions and peppers with another dash of olive oil added to the skillet. After the veggies have cooked for a few minutes its time to add the chicken that has been sliced back to the skillet and cook untill the veggies are cooked to your liking. This may take from 5 to 15 minutes depending on your taste. After placing a tortilla on a plate the final step is to add the chicken and veggie combo, sour cream, hot sauce and cheese to your liking. At our house, we love our food very spicy so feel free to add more spices to your chicken and veggies to really kick it up a notch!
By Casey | July 12, 2009
Szechuan pork stir-fry on the Big Green Egg is a dish that gets made weekly at our house due to the fact that you would have a hard time finding a better stir-fry dish at a good quality restaurant. The ease of this dish is another reason that it is very popular in this household. To make Szechuan pork you will need a wok that will fit into the the size Big Green Egg that you own. I start by prepping the ingredients, first by slicing a medium red pepper into strips or Julienne style. Next take 4 green onions and slice them diagonally into 1 1/2″ pieces. Now you can take a 1lb pork tenderloin and cut it into 2″ strips approximately 3/4″ thick. Once you are done with that take 1 tablespoon of chili garlic sauce and one teaspoon of minced fresh ginger and mix it into the pork. Next take 1/4 cup of low sodium chicken broth (you must use low sodium or it will be very salty when cooked) and 1 1/2 tablespoons of low sodium soy sauce and add it to 1 tablespoon of peanut butter (we use asian curry peanut butter for best results). At this point you should have your wok in the egg with the egg at a temp around 350 degrees. With the egg up to temp you can start to prepare 6oz of spaghetti noodles according to the directions on the package. You are now ready to take your prepared ingredients out to the already heated egg. Start by placing 2 tablespoons of a good quality olive oil and 2 tablespoons of sesame oil into the wok. Next add the pork to the wok, you only need to get the outside of the pork browned but not fully cooked before you add the red pepper. The smaller the pork chunks and the hotter your wok is the shorter the cook times will be and vice versa. I prefer to cook the red peppers untill they start to soften slightly before I move onto the next step but your tastes may call for more or less cook time. At this point the pork has been cooking about 12 minutes at 350 deg with the peppers cooking about 6 min. Now that the peppers have started to soften it is time to add the green onion and peanut butter mixture and mix thoroughly. Allow this to cook until the sauce thickens slightly. With extra caution and two oven mits remove the wok and pour into a bowl making sure to get all of the sauce from the wok. Now that your noodles are cooked its time to place a portion onto a plate and top it with the Szechuan Pork making sure to add some of the sauce as well.
By Casey | July 12, 2009
One of the best accessories I have purchased in a while has to be the 14″ steel wok that fits just perfect in the Large Big Green Egg. When used with “Spider” that is available from www.ceramicgrillstore.com it is the perfect setup for amazing stir-fry or just about anything you would like to pan cook. The wok that I have is available from Walmart and Walmart.com at a cost of $19.99 and I just had to remove the wood handles from it. When using the wok make sure you keep it oiled with a light coat of cooking oil before and after each use, this will keep it “seasoned” and will ensure that it will not rust.
By Casey | February 21, 2008
A few nights ago I decided that I was in the mood for some chicken nachos. After thinking about it for awhile I fired up the large egg to see if I could make my own corn chips inside the Big Green Egg. I placed a pizza stone in the egg, placed foil over the stone and lightly brushed some olive oil onto the foil. To make the chips I used El Maizal corn tortillas (6″ diameter) and cut them up into chip size pieces. After getting the egg up to 375 degrees I placed the tortillas onto the foil covered pizza stone. I kept a close eye on the baking chips to make sure that they were not getting over done and moved them around so they would cook evenly. After approx. 15 minutes the chips were starting to brown and were done. I thought that they turned out fantastic and with a little salt they were better than most you buy at the store. Next I cooked up some chicken breasts, then chopped them up and added some taco seasoning to the meat. Now I added all of my favorite ingredients including refried beans, cheese, taco sauce, the cooked chicken and sour cream to the top of my freshly made corn chips and back into the Big Green Egg until the cheese is melted to my liking. This was a very easy meal to make and turned out better than I thought it would.
By Casey | February 21, 2008
My good friend, the infamous Car Wash Mike, made some awesome twice baked potatoes over the last weekend so I thought I would add the recipe to my site. Car Wash Mike is an avid Big Green Egger like myself and you will find him smoking away on his Big Green Eggs year around.
Start out with 4 large bakers.
Wash and coat with EVOO (extra virgin olive oil) and Kosher Salt then pop into the Big Green Egg. Bake at 400 for approx 1 hour or until soft and then cut length wise and gut.
Mix the potatos with:
1-1 1/2 lb fried and crumbled bacon.
1/4 cup milk
You can add Scallions as you like
Add Mayo or Miracle Whip, about 1/2 cup. I would start with less and add. You want these moist because when you bake again, they will dry out.
Add cheese (Colby/Jack) as you please.
Now mix all of the ingredients together and place back in the potato shell.
Now its back into the Big Green Egg again at 400 for 30 minutes.
You can add Dizzy Pig’s Raging River spice but this step is optional.
By Casey | February 20, 2008
As a lover of BBQ, I went to Memphis, TN to try out some what I had hoped to be great BBQ. Anyone who knows about BBQ knows that Memphis has a rich history and tradition in BBQ as well as having legendary pit masters. Before I headed south I spent some time on the internet searching for highly rated BBQ joints in the Memphis area. With skepticism I Googled, in my past years of searching for great BBQ I have went on the word of another only to be dissapointed and this trip would be no exception. My first stop would take me out of the way a few miles to the town of Little Rock, AR. Many a reviewer had ranked Whole Hog Cafe (www.wholehogcafe.com) on the top of the list as a for sure stop. I had a slab of ribs that were some of the best I have had in a BBQ joint and I would highly recommend that if you are in the area to drop in. With tons of good reviews my next stop would be Corky’s (www.corkysbbq.com) in Memphis. Corky’s has great atmosphere and I had a slab of ribs that were once again as good as I have had in a BBQ joint, I would have to recommend Corky’s as a “must in Memphis”. With two good meals under my belt it was time to move on to Charles Vergo’s famous Rendezvous (www.pigsfly.com) for my first Memphis dissapointment. The Rendezvous, of the higher ranked joints in Memphis, had great atmosphere and a line of people waiting out the door and up onto the alleyway. Their signature style of dry ribs were just that very dry and very overcooked. I could not recommend Rendezvous as a “Must in Memphis” but I would be interested in the opinion of others. Next on the list was a stop in at the Blues City Cafe (www.bluescitycafe.com) on Beale St. Although I didn’t find lots of high ratings for the Blues City Cafe I decided to try it out and was quite surprised in the results. I was impressed enough with the ribs at Blues City that I went back for another slab and was just a pleased. I would recommend Blues City Cafe as a “Must in Memphis”. My last stop was once again on Beale St. at a joint called Pig on Beale (www.pigonbeale.com). Although the Pig on Beale has a nice website and the place looked nice they must have took those pictures a few years ago. I went in and sat down and for a second considered getting up and leaving. The dining room was very dirty and with my background in resturants I know that if the dining room is dirty it is never as bad as the kitchen. Anyway, I went ahead and ordered a half slab of ribs and could barely eat them. I would not recommend this place to anyone with eyesight or a good taste for ribs. The moral to this story is it is hard to take the opinion of one’s taste because we all have different likings.
By Casey | January 14, 2008
Yesterday I was inspired to try to make my own version of a breakfast pizza because Rod from www.BusterDogBBQ.com left a comment that he tried to cook one with less than perfect results. I decided to take somewhat of a different aproach to my breakfast pizza using several ingredients that I enjoy having for breakfast. It was very easy to make and I started by smoking up some Center Cut bacon on the Big Green Egg. Next I scrambled up 3 eggs on the stove, and in an after thought I could have used my Lodge Caset Iron skillet and made them in the egg. I would also have scrambled at least 5 or 6 eggs as the pizza lacked the amount eggs that I would have liked to have had. While the eggs were cooking I browned up several cups of hash browns and these could have been made in the egg as well. Making some white gravy was my next step and I peppered it heavily but it could have used about twice as much pepper. I used a precooked Mama Marys pizza crust (I love these crusts) and spread a layer of white gravy onto it. Next I mixed the hash browns, eggs and bacon into a bowl then placed them onto the pizza crust topping that with some cheese and more gravy. By this time I had my large Big Green Egg, plate setter and pizza stone up to 450 degrees so I popped the pizza into the egg for 13 minutes and then it was chow time.
By Casey | January 10, 2008
I love cooking pizzas on the Big Green Egg and they are so easy to do to perfection. Click on the video link at the top of this page to watch a video that I put together on how to cook a taco pizza and below are a few pictures that I took of some of the other pizzas I have cooked. Feel free to email me with any questions on pizza cooking, good luck and have fun.
By Casey | January 9, 2008
The Apple Sopapilla is a quick and fun desert that you can make on the Big Green Egg with ease and great results. First fire up the Egg and stabilize it at around 425 degrees allowing the plate setter and pizza stone to get up to temp as well. Next peel and dice up 4 medium Granny Smith apples and saute them in a sauce pan for 15 to 20 min adding 4 tbsp of butter, 1/2 cup of dark brown sugar, 1 tsp of ground cinnamon and 2 tbsp of water. While the apples are sauteing sift 2 tbsp of sugar and 1 tsp of cinnamon together in a small bowl. Now take a couple of fajita size flour tortillas and brush a mixture of 1 tbsp vegetable oil and 3 tbsp of lightly melted butter. Next place the tortilla onto the pizza stone and after 6 min flip to the other side. After the tortilla has browned up nicely remove from the Egg and immediately sprinkle both sides with the sifted mixture of sugar and cinnamon. The last step is to break up the tortilla and place the sauted apples on top with your choice of ice cream or cool whip to top it off.
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