Food Recipes Theme
Cast Iron Cooking on the Big Green Egg Old Fashioned Pot Roast with Vegetables Chicken and Dumplin’s Assorted Cast Iron Grill Cheese Sandwiches Cast iron Cornbread Apple & Pear Walnut Crisp Old Fashioned Pot Roast with Vegetables Yield: 10 to 12 servings EGG Set Up and EGGsessories: Big Green […]
Tonight’s Menu: Bacon wrapped onion rings Grilled Romaine with crumbled blue cheese Bourbon Flank Steak South of the border Red Snapper Mexican Street Corn Salad BACON-WRAPPED ONION RINGS Ingredients: EGG Set Up: Set your EGG up for indirect cooking, using the convEGGtor and stabilize at 400°F Directions: Slice 2 […]
Highlights of Spain On the Menu: Pepe’s Secret Sangria Paella on the XXL EGG Tapas: Tortilla Espanola Spanish Tomato Toast Patata Brava Spanish meatballs with saffron sauce Bacon wrapped Dates Prosciutto wrapped melon Gambas! (Shrimp) Postre: Orange infused Flan Pepe’s Secret Spanish Sangria Recipe: Prep Time: 15 minutes Yield: serves 4 […]
Chef Amanda Egidio On the Menu: Grilled Fish Tacos with Serrano lime yogurt sauce Mexican street corn with cotija cheese Smoky Fajitas with grilled Tomato salsa Grilled Pound Cake with Roasted bananas and pineapple in vanilla rum butter Fantastic Spicy Fish Tacos Serves 4 White Sauce: ½ cup Yogurt […]
Components of the Big Green Egg Assembly Lighting Your Big Green Egg Bringing Your Big Green Egg Up to Cooking Temperature Setting Up to Cook Cooking on Your Big Green Egg Thermometers Shutting Down the BGE Consumer Advisory, Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may […]
Menu: White Oak smoked gouda with charred onion and thyme Jam, rosemary smoked brie with spicy pecans, Apple wood smoked cheddar with ginger and grilled lemon, orange smoked salmon with caper aioli The Art of Cold Smoking Points to Remember: Use only fresh products Dry out the product so […]
On the Menu: Prime Rib Yorkshire Pudding Deviled Eggs Salt Block Honey Black Pepper Shrimp Roasted Brussel Sprouts with bacon Sweet potato Casserole Hasselback potatoes Pecan pie cheesecake Prime Rib Instructions Set the EGG for indirect cooking with the convEGGtor at 325°F/163°C. Season the roast liberally with the salt […]
Hi, I am Layne Davlin. Professionally a PEO Advocate, I am a food blogger by hobby. I practice and preach cooking, inspired by my dad. Yes, my DAD! Well, my lovely wife is also behind this. I love experimenting with new recipes every day. An advocate for eating and experimenting with new food every day. I also enjoy making people culinary masters.