Big Green Egg Large Table (Winterized)

Took a good look at the table before last nights cook and decided that it was time for the Bi-Annual cleaning (spring and winter); cleaned the grout, coated the exposed boards with another layer of deck stain, scrubbed the BGE, washed all the Eggessories and painted the wire rack under the table that had begun to show pitting with some Rust O Leum...Now it's so clean I don't want to get it dirty...

Big Green Egg Large Table (Winterizing)

Had a hour to kill this morning before we leave for the MIZZOU game against Colorado so I decided it would be a good time to clean the BGE table and winterize it with a new coat of stain. 
   I realized that while many people have named their Eggs' (mine is still sans name) I don't recall anyone naming their tables, so I coined the name 'The Chuck-Wagon' today...all I need is a small dinner bell and a conestoga cover and and hitch, ha. (I am looking for a small dinner bell!)
     It sits under a porch roof and under a cover (when I am not too lazy to cover it) but you know we'll cook on it rain, shine or snow, so keeping it up to par is key.  Anyone remember when I first joined the forum and posted my 30 hour table build (start to finish and first use)? Its out there in my earlier (2008) blogs...ADHD carpentry at it's best, Ha!

Big Green Egg Table Upgrade

Just finished my Cedar Handle for the Large Green Egg. I've been putting off this project for awhile but decided to get off my back side and do something special for myself.

WOK Grilled Shrimp on the Big Green Egg Version II

This recipe is a upgrade to my original, refined for taste and improvements in the quality of the coating and quantities of ingredients. It is still a quick and tasty recipe for Big Green Egg Grilled (using a WOK) Shrimp…Serves 4 as a Dinner Entree.

Ingredients
1.25 lb Medium - White Shrimp peeled and de-veined (approximately 40 pieces)
1 ounce Bad Byron’s Butt Rub
1/3 cup All Purpose Flour
½ cup Extra Virgin Olive Oil (search my blog for the olive oil review)
1 Whole Garlic Bulb - Diced
6 Medium Green Onions - Diced

Preparation Directions

1. Rinse Shrimp well under cold water in colander

2. Place flour and Rub in a 1 gallon zip lock bag

3. Drop a handful of shrimp into the bag and seal, shaking bag until the shrimp are coated well. Remove and repeat until all shrimp are coated.

4. Dump excess flour and rub mixture out of bag and place coated shrimp into the bag and place in refrigerator for 1-2 hours (not absolutely necessary but it does help coating to stay on shrimp if you have the time)

Cooking Directions
1. Heat up the BGE to 450 degrees (flaming at the grate is just fine)
2. Place WOK or Grill Pan on BGE and pour in healthy portion of extra virgin olive oil.
3. Allow oil to heat up and add a handful of shrimp and fry, turning once and them remove (takes about 90 seconds to complete the cook at these temps and shrimp may be slightly undercooked-90% done because they're going back on the wok in a few minutes)
4. Repeat until all shrimp have been 'pre-cooked' adding extra virgin olive oil as needed.
5. Remove wok from heat and dump in another ounce or two of oil and add the diced green onions and garlic. Stir continuously until garlic begins to turn.
6. Dump in the plate of pre-cooked shrimp and using a wok spatula, gently stir the shrimp, mixing it with the green onions and garlic and oil.
7. After about 1-2 minutes the shrimp is done and you can remove from the wok for serving. Scrape on any green onion and garlic left in teh wok on top of the plated shrimp, there should be no left over EVOO at this point.

Prudhomme's Cedar Plank Grilled Salmon

Cedar Plank Salmon can be simple, quick and enjoyable; this recipe requires few ingredients and a minimum of fuss and preparation.

Ingredients - Recommended
2 Medium/Large Salmon Filets (serves 4) – Skin on
1 Lemon
1 Small Vidalia Onion
Paul Prudhomme’s Magic Seasoning Blends Seafood Magic (or Bad Byron’s Butt Rub)
¼ stick Butter
Wax Paper
2 Cedar Planks (1/2” x 6 x 12”)
Extra Virgin Olive Oil (see previous blog)

Preparation
1. Salmon Preparation:
a. Slice the filets into 4 servings and place on wax paper
b. Sprinkle on Paul Prudhomme’s Magic Seasoning Blends Seafood Magic (to taste)
c. Add paper-thin slices of Vidalia Onion (optional)
d. Layer with two thin fresh lemon wedges with a pat of butter underneath
e. Put in refrigerator for at least two hours

2. Plank Preparation:
a. Submerge in water for a minimum of 4 hours
b. Remove and shake off water
c. Coat with Extra Virgin Olive Oil on one side
d. Set aside for cook

Cooking Directions
1. Bring Big Green Egg temperature up to 425 degrees and stabilize
2. Place soaked planks (olive oil side up) on grill
3. Allow to heat up until they appear to ‘steam’ or ‘smoke’ lightly
4. Place Salmon on planks (skin side down)
5. Close BGE Lid and let cook for 15 minutes
6. Test for flakiness and adjust cooking time accordingly.
7. Remove from heat and serve hot.

Big Green Egg Table Project - All Done!

Pic's not previously posted of the final touches.

Day 2 - ALL DONE (p.s. Never try to catch an egg when it falls off your new table)

All done, 30 hours after the first trip to Lowes...and one cracked egg and a trip to the Grill Store to order a new bottom bowl; nothing some JB Weld won't temporarily fix until it arrives.

Feast your eyes on this!

Big Green Egg Table Project DAY 2 (A.M. entry-Stay tuned!)

I used 'Scoop' (our 30+ pound cat) to test the table top strength after my midnight deck staining had dried and I had moved the cart into place.

Next up was the 'test fit' of the Large BGE-Success!

Not it's back to Lowes to get the tiles that I am having cut so I can put in the ceramic top today...I've got to get that thing a cookin' by suppertime!

Big Green Egg Table Project DAY 1

My soon to be BGE table!!!

Noon today and 7 PM tonight!