- 10/01/2017One of the reasons why I love Barbacoa - Barbecue - BBQ:
No dishes to wash, just burn it off to clean and sterilize . . .
- Producer09/01/2017It’s a Grill, an Oven, a Smoker – The Big Green EggI was looking for something different to make on my Big Green Egg this past weekend since we had a break in the rain. I randomly found this recipe by Judy Cowan for Simple Stromboli.Stromboli triggered a nice memory from many years ago, when I lived...
- Producer29/12/2016Tapenade Stuffed Pork LoinI decided to move away from making a ham for Christmas and made these two tapenade stuffed pork loin roasts on my Big Green Egg instead. One has a green olive tapenade and the other uses a black olive tapenade.This recipe is based on Steven...
Comments02/01/2017 #14 Wayne Yoshida#10 Paul - the super market cut is "tenderloin" - they both were about 3 pounds. I also make a version stuffed with cheese (I use parmesan or mozzarella or some other "good melting" cheese, carrots and celery - like in a matambre.
Asparagus, goat cheese and raspberries! I have to try that!
I'm thinking raisins, too.29/12/2016 #3 Pamela 🐝 Williams#2 Too chilly and windy for the BBQ so the oven it is! My son-in-law hates black olives and I happen to have some good green olives in the frig. I think I'll give it a shot! Thanks for the idea. (oh, I'll leave the capers out too, he doesn't like those either, picky fellow!) What temp would you use on the oven? the chop are about 1 1/2 to 2 inches thick29/12/2016 #2 Wayne Yoshida#1 Sure! The "olive paste" is one way to add moisture. Depending on how thick the chops are, you can just make a cut into one side of the chop, or butterfly them and then put the tapenade in. Different olives make a difference -- this was an experiment to check how the olives compared. I thought the green olives would be too salty - but turned out I like the green version better.
I used the common "early California" pitted black olives from a can, and the green pimiento stuffed green olives from the same company. Greek olives may be classier, but I think they are too bitter for me.
Let us know how your pork chops come out!
BTW - this can be done in the oven or broiler. But using the BBQ is more fun.
- 22/12/2016Holiday Ultimate Prime Rib! Too late for me, I will be making roast pork with tapenade.The Ultimate Holiday Prime Ribbarbecuebible.com Steven Raichlen's two-step method, debuted on Project Smoke, is the ultimate way to cook prime rib, also known as a standing rib roast. Get the...
- 14/11/2016Still have leftover Halloween candy? Me too. Make these on your smoker . . . inside-out chocolate smoke-baked apples
Comments15/11/2016 #3 Wayne Yoshida#2 Thanks John. Variations of this are floating around the BBQ circuits. The best part of this easy dessert trick is the clever combinations one can come up with.
Like - cheese and bacon. Bacon and chocolate. Apricot jam, cream cheese, brown sugar and butter. Or graham cracker or cookie crumbs and marshmallows.
The tasty ideas are endless!
- Producer08/11/2016Orange Brined Turkey on the Big Green EggI thought I’d share my turkey technique before the holidays so people would have a chance to give it a try this year. My secret for a juicy and tasty turkey: Brining. I use the orange brine recipe from Steven Raichlen’s Primal Grill, Season 3....
- Producer23/10/2016Beef Tri-Tip and Baked Potato on the Big Green EggThis is Santa Maria (Calif.) Style tri-tip. The crust is salty and smoky and peppery and garlicky. The technique is shared by Rich Miller, aka "Morrow Bay Rich," here is the original posting.The rub is enough to make two three lb./ 1.4 kg tri-tip...
- 22/10/2016How do you transport a Large Big Green Egg in a Prius?
Take it apart!
Bottom shell in the passenger seat. Firebox and top shell in the cargo space.
- 13/10/2016Mark Zuckerberg - "Barbecue Nerd"?
Good to see Mark using a Big Green Egg (BGE) . . . .Grilling Tips from Mark Zuckerberg, Barbecue Nerdwww.eater.com The Facebook founder talks smoked...
- Producer12/10/2016Sweet Mustard Glazed Chicken ThighsPhoto: Sweet mustard glazed chicken thighs. Maple syrup and smoke make an interesting combination.There’s something amazing when you include maple syrup in a marinade. I make Thanksgiving turkey with a brine that includes some syrup and other...
Comments12/10/2016 #7 Wayne Yoshida#2 Tony - thanks for reading and commenting. I agree, true maple syrup is the way to go. The picture shows my bottle of Log Cabin, however. I used to live in Connecticut and tasted the real stuff from Vermont and other New England states - they definitely are better.
Share some of your recipies!12/10/2016 #1 Lisa 🐝 Gallagher@Wayne Yoshida, you did it again, made me hungry! I bookmark your recipes. By the way, I use maple syrup in some of my marinades, and it sure does add another level of flavor :)) Thanks for sharing anf making hungry AFTER I already ate my dinner haha. I have a very strange marinade I use to grill chicken on occasion, maybe I'll share it sometime, people may think it sounds gross but its great. Just dont do what I did the last time I made it. I was trying to impress my daughter's then fiance, with my cooking and chatting skills. I turned my back to chat and well uhm, the chicken sort of caught on fire. Yep, I ruined it. Yep, I was humiliated; -) Love the recipes you share!
- Producer25/09/2016Replacing the Big Green Egg BBQ GasketPhoto above: The old gasket is charred and no longer provides a good seal. If you look closely at the lid, you can see where the gasket looks like it pulled away from the rim and got sucked into the domeMy Big Green Egg (BGE) ceramic cooker is about...
Comments25/09/2016 #2 Wayne Yoshida#1 Tony - thanks for reading and commenting. The Weber kettle is the standard for a lot of folks. I had a "fake" kettle while in college, and it rusted out. Back then I just made burgers, dogs and steaks and direct-grilled.
FYI, I chose the BGE after doing some restoration of my parent's old ceramic cooker. I do not know the manufacturer, but it was purchased when I was a kid, over 30 years ago. I looked online for parts and discovered the current Big Green Egg and their story. They are made in Georgia but based on the ancient Chinese and Japanese cookers from a looooooong time ago....
On the BGE maintenance - this is a good question. Here are a few things:
1) Glad to know you like real fire and not gas, although gas is convenient.
2) I use all natural lump charcoal (Royal Oak) and it not only burns hotter and longer, it burns cleaner - that is, when I am done cooking, I scrape off the grill grate (the unit comes with a ceramic-coated grate, but lately, stainless steel is being provided), and oil it. Then I close all vents and snuff out the fire. This will burn off the reamaing junk on the grill -- and, there is always some useable coal for the next cook.
3) Since there is less ash, there's not much to throw out.
Other than keeping the grill clean - there really is no other maintenance for it. I used to store it inside my garage, but my car project fills my 2-car garage, so now I just leave it on my patio outdoors. I just wipe the outer shell every now and then.
Here is why I chose the BGE over the other charcoal grills: It is much more than a "smoker." It can be used like an oven, a smoker and a grill. The two-piece shell - an inner fire box and an outside shell -- are insulated, so the fuel lasts longer. I can smoke a brisket for as long as 8 or more hrs. I also think there may be more moisture retained inside the ceramic cooker because I really do not have to baste.
I think the best thing is the temperature control and the stability I get. I25/09/2016 #1 Tony BrandstetterThanks for the information Wayne, sound like there is a lot of work involved, as with any charcoal grills, they are not as quick or convenient as gas/propane. However the flavor of charcoal is outstanding, personally I would never go back to propane, my taste buds will not let me.
I own a Weber kettle grill, I have had it for a number of years and has served me well., just look at the size of my waste. I have had to do zero maintenance on the Weber, so let me ask you... Is the egg that much better?
- Producer13/09/2016Beer Can Chickens on the Big Green Egg Ceramic CookerBeer can chicken with grilled squash and garlic bread.Each chicken is covered with a sweet-spicy dry rub, sitting on top of a half can of beer . . . In the first step, the cook gets to consume a half can of beer. What can be better?Then placed on...
Comments14/09/2016 #10 Lisa 🐝 Gallagher#6 I'm glad you were able to find ways to get over your insomnia @Wayne Yoshida, it's hard to function as the day progresses when you can't sleep at night.
That's one of my problems, I tend to have stress replay over and over at night; so I stay on my pc and it stops for the time. I know that's not the answer though.
Hmm I drink one cup of coffee in the am, that shouldn't be an issue or could it be?
I do need to get back to the gym and I'm going to for sure, along with setting a set time to go to bed and get up. My Dr. told me it can be a slow process and even if I get up 15 mins earlier each morn, and go to bed 15 mins earlier until I'm falling asleep at the time I would really like to be, practice that.
Thanks for sharing, it's tough when you have insomnia, especially if you have to be on the run all the time!!13/09/2016 #6 Wayne Yoshida#5 Ah. I had that a while ago. For me, it was anxiety about my list of stuff to do, studying for exams and consuming too much coffee every day. One thing that really helped: I started writing down the things to do - and added a column for priority. It was loose -- "need now," "need later," and "optional."
After a while, this stress about getting stuff done went away, and so did my need for the to do list. I gave up coffee, and also started walking/running or working out. Helps me sleep.
A few years ago, I had to do the opposite: Stay awake for 20 or more hours at a stretch (radio contesting). I would put myself on caffeine deprivation for at least a week before. Then consume coffee and cola drinks. That worked.
These days, my schedule is more normal. I average 7 hrs sleep each night, and my body clock wakes me up at 5:30 am each morning. That helps when I have to get up early to catch a plane. . .
- Producer05/09/2016Persian Beef KebabsI am often inspired by what’s on sale or what’s in the “manager’s special” bin at the local supermarket. This morning, I saw two packages of filet mignon, a total of almost two pounds.Although I love simply grilling this cut with fresh garlic, I...
Comments30/08/2016 #2 Wayne Yoshida#1 @Don 🐝 Kerr - thanks for looking. Here is a quick summary: I use rock (Kosher) salt or sea salt. I used a half cup of salt in 2 quarts water.. . . Scrub the potatoes so the skin will be edible . . . soak for 4 or so hours . . . take them out, dry with paper towels, rub them with oil (I use Extra Virgin olive oil) . . . grill temp is 400 degrees F . . . use a pizza stone .. . roast until done. (Poke with a skewer) . . . More info here - https://wayne-yoshida-kh6wz.com/2013/05/19/baked-potato-on-the-big-green-egg/
- 23/08/2016My BBQ (Barbacoa) Hero Steven Raichlen - where does he go for BBQ?Steven Raichlen’s Favorite BBQ Restaurants in Americawww.thedailybeast.com We got best-selling author Steven Raichlen to share with us his favorite barbecue spots in the...
- 26/07/2016Speaking of the meat doneness test -- here is what I use. My build-in tester, as used by Steven ReichlenRib Steak Poke Test - Primal Grill with Steven Raichlen Now presented in amazing HIGH DEFINITION, Primal Grill® with Steven Raichlen Season 3, offers more thrilling grilling based on the worlds oldest and most...
- Producer03/07/2016Greek Bifteki with TzazikiBifteki is a fancy hamburger. Tzaziki is a yogurt-based sauce with dill and garlic, a refreshing change from any other burger condiment. I had this dish at a nearby Greek restaurant, and it was so good, I thought I’d make it on the...
Comments04/07/2016 #20 Wayne Yoshida#19 Yes, I think so. Here is a reference: https://books.google.com/books?id=FWKxatrLCjYC&pg=PA238&lpg=PA238&dq=kafta+kabob+Steven+Raichlen&source=bl&ots=El4Tz2sDxY&sig=DU2Jdudi3dKm3JDHRnegYLQWQoU&hl=en&sa=X&ved=0ahUKEwiRqrKth9rNAhUQxWMKHaI9DYo4ChDoAQhMMAk#v=onepage&q=kafta%20kabob%20Steven%20Raichlen&f=false04/07/2016 #19 Paul "Pablo" Croubalian#11 LOL Mint is a delicious weed. I planted some in my old house and it just spread everywhere!!! Plant mint in planters or indoors, ONLY!
FYI: The bifteki recipe sounds awfully similar to middle-eastern Kafta. Given Greece's proximity, I wonder if the two dishes have a common ancestor?
- Producer26/06/2016Ono Ono Chicken Thighs on the Big Green Egg“Ono” means “good” in Hawaiian. For emphasis, “ono ono” means “very good.” This is one of my family’s favorite recipes for teriyaki chicken. Once you make chicken like this at home, you may not be able to order teriyaki chicken at any...
Comments27/06/2016 #7 Wayne Yoshida#3 @Paul Waters, thanks for your comment. And yes, I suspect chicken in the States could be fatter, as you can see from the picture. I suppose I could start using free range, all natural chickens. But, my inspiration usually comes from what is on sale at the super market!