Big Green Egg Large Table starting to look like a Chuck Wagon...

Okay, all you Eggers'out there know what I am caught up in...this BGE CULT known as EggHeads!  Frankly there is nothing to stop us all from spending untold amounts of money on special cuts of meet, cookware, knives, lump and whatever else makes us happy.  It's  just as expensive as having a model train hobby or other disease.

Well, tonight is our 25th Anniversary, and Jenny has decided to cook up some Cincinnati Chili (not on the egg) but since I was having Egg Withdrawal, I thought I would post a picture of my new toys...my 2 cup Mario Batali enameled cast iron dutch oven (it is so small it is out of this world and I bought it for 50 cents on the dollar) and my newly installed work light on the end of my table.  I'm not sure there is much more that I can do to this table now unless it would be to replace the top with Granite...hey, that's a good idea.  I'll be back................ 

I cut off the bracket that would normally screw onto a table top and mounted the light permanently.  I use it every night we cook out.

Keep On Eggin'

French Onion Chicken Breast (Organic)…or Crunchy Chicken Recipe!

This recipe is an Organic Chicken breast recipe ‘borrowed’ from a Television Advertisement for French’s French Fried Onions (which probably cancels out the organic piece of this recipe).

Ingredients
3 Organic (Bare Chicken) Chicken Breasts
2 Free Range Brown Eggs
½ Can – French’s French Fried Onions
3-4 oz. Finely Shredded Mozzarella Cheese
2 tsp. Garlic Salt

Preparation
1. Crack eggs into mixing bowl and whip with whisk (adding salt)
2. Dump Onions onto paper plate
3. Press breasts onto onions, turn and repeat
4. Place in greased cooking disk or on foil cooking pan
5. Sprinkle Mozzarella cheese to taste


Cooking Directions
• Fire up the Big Green Egg to 350-375 degrees (dome) with Plate setter legs up and grid in place.
• Place foil cooking pan on grid, close lid and do not look for 40 minutes.
• Remove and let rest, serve. Serves 2

......................no recipe required tonight!

Top Sirloin, sweet corn, tomato mozzarella, and baked potatoes. Medium Rare of course and the ever-present Green Onions of which I consider a major food group in and of themselves. Cooked on raised grid at full T-Rex.

Bare Chicken (Organic Thighs) General Tso's

Basic Ingredients

• 2 bags Boil in bag rice
• 1 Head Fresh Broccoli
• 2 1/2 Large Chicken Breasts, Boneless (I used Thighs this time (6 each))
• 5 Large Green Onions, Diced
• 1 strong cup Iron Chef Sauce – General TSOS
• 1 cup Snap Peas
• 6-8 large cloves Diced Fresh Garlic
• 1 Small Can Water Chestnuts - Sliced
• 1/3 cup EVOO
• Baby Corn

Preparation Directions

1. Boil rice and set aside
2. Cut Chicken into bite size pieces and set aside

Cooking Directions

• Fire up the Big Green Egg to full flame (T-REX HOT 500 degrees minimum) - Place Wok on Grid at fire ring level and add Water then place Bamboo Steamer on Wok (two layers, one with broccoli and one with snap peas and water chestnuts.
• Steam for 20 minutes and remove
• Dump off water and add EVOO; when oil is hot add the chicken and stir for 30 seconds then mix in the garlic and green onions and stir until the chicken is cooked completely 5-8 minutes;
• Dump on Iron Chef sauce and stir continuously;
• Add broccoli, water chestnuts and snap peas and stir for 3 minutes
• Remove from heat and serve immediately over rice.

One Grid Meal on the Big Green Egg

Nothing special going on here...just a great ending to a fantastic weekend at home; doing nothing, including work and cooking out all weekend.  Ribeyes, fried taters with green onions and parsley, corn with butter.  All cooked at one time on the grid...and Saki Bomb Appetizers...

Oriental Chicken Drumettes

Well you can use whatever part of the chicken you choose actually but I prefer Drumettes! You know, the small fleshy part of a chicken wing, often fried and served as an appetizer. [drum(stick) + -ette.] To make this recipe you have to spend a whopping five minutes preparing a simple marinade which is cheap and easy to prepare. When cooked you can eat them ‘as is’ or dip them in your favorite dipping sauce, hot, garlic, whatever you prefer.

Ingredients

3 Lb. – Chicken Drumettes (approx. 30 pieces)
½ Cup – Soy Sauce
1/3 Cup – Honey
2 Tbsp. – Extra Virgin Olive Oil
2 Tbsp. – Chili Sauce
½ Tsp. – Garlic Powder
½ Tsp. – Fresh Ground Sea Salt

Preparation and Cooking
1. Combine all ingredients in a bowl and stir well to blend.
2. Place chicken drumettes in a rectangular (9 x 13) baking dish.
3. Pour the sauce over the chicken to coat. Let marinate for 3 hours, turning the chicken after 90 minutes.
4. Preheat Big Green Egg to approximately 350 degrees (dome temp) and insert the plate setter with legs up and place a drip pan large enough to catch drippings from the drumettes while they cook.

Drain Chicken and preserve Marinade. Place drumettes directly on the grid and close the lid. Slow cook them to perfection, (approximately 45 minutes) brushing them occasionally with the marinade.  Remove from heat and let rest before serving.

...my wife told me to "go fly a kite"...

SO I DID! And while it was flying I converted a old 'over the sink cutting board' into a new small board I can keep by my egg.

Spatchcock Chicken and Pineapple on the BGE

Went for the quick and easy tonight so we could get back to the games...Go Bulldogs!

Sausage Gnocchi (Italian Sausage and Potato Gnocchi)

Sausage Gnocchi - Gnocchi Potato Pasta is served in a tomato sauce with Italian Sausage. Quick and easy and tasty…serves 2-3.

Ingredients
1 Lb. Pkg. Potato Gnocchi
1 – 14 oz. Can Diced Tomatoes
4 – ¼ lb. Italian Sausage Links
½ chopped large Sweet Onion
½ Bulb Fresh Garlic, Minced
1 Tbls. Italian seasoning (equal amounts of basil, oregano, cumin)
¼ Cup Water
½ Tsp. Fresh Ground Sea Salt
1 Tsp. Granulated Sugar
1 Tsp. Parsley
Extra Virgin Olive Oil
Grated Romano/Parmesan cheese (for topping)

Preparation
1. Fire up the Egg to FULL FLAME on extended ring.
2. Bring water to boil for Gnocchi and boil until it all floats, remove and drain, set aside.
3. Heat EVOO in a saucepan over high heat and add onions. Cook until translucent then add all the spices and cook until soft.
4. Add Tomatoes and water and bring to boil, cover and let simmer for 5 minutes, remove from heat and set aside.
5. Heat EVOO in skillet and brown sausage links. Remove from heat and slice into ½ inch slices, replace on skillet and brown throughout.
6. Remove from skillet and stir into saucepan and bring to boil again. Add Gnocchi and stir. Cover and remove from fire, let set for 10 minutes sprinkle with cheese and serve.

Even the Dog GENO (Italian Greyhound) couldn't resist this dish!

Large Big Green Egg Table Redux...

...took the day off for errands, car repair, et al. Took a look at the table after the move and a winter of wear and decided it was time to REFINISH IT!  Also installed my new lamp for late night grilling!

Keep On Eggin'