The trick is to smoke the meat and not make the meat smoke
QUE CALENDAR 2014
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Date: December 04, 2013 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Info:The eight edition of this calendar saw the biggest changes yet. First and foremost, this was the first year everything I made came off of one or both of my two Big Green Eggs. My smoker is gone and while I still have my gas grill, it saw no use. The other big changes involved my indoor and "outdoor Kitchens". The indoor Kitchen was completely renovated from floor to ceiling and everything in-between. My grill gazebo, built in September of 2012 became more like an actual outdoor Kitchen with the addition of more base cabinets and lighting. The final changes documented in this calendar involve my trips to the regional NEWEgglandfest in New Hamshire and EGGtoberfest in Stone Mountain, GA. As in years past some of the months are thematic in nature such as Stir Fries and others record the meal I made for a major holiday occurring that month, such as Thanksgiving. This year adds some thematic entries for the Kitchen renovations, Grill Gazebo and Eggtoberfest.
QUE CALENDAR 2014
STIR FRY ON THE EGG: Even in the dead of Winter you can make stir fries on the Egg. All of these dishes were cooked in the Winter with the Big Green Egg running at 650 degrees with the air temperatures ranging from -3 to 20 degrees. The only thing that had trouble warming up was me.
CHICAGO STYLE DEEP DISH PIZZA: The homemade pizza crust was partially cooked in the ceramic pizza pan & is ready to be filled beginnig with Cheese (Top Left). Next come Pepperoni & Ham (Top Right). The Sauce & more Cheese are added (Lower Left) and the pizza bakes for 25 minutes (Lower Right).
NOW THATÕS GRILLED ITALIAN!!: Grilled Chicken Cutlet Parmigiana (Top Left). Grilled Cheese Garlic Bread (Top Right), Grilled Meatballs with Smoked Tomato Sauce (Middle & Bottom Left & Bottom Center), MeatloverÕs Calzone (Middle Center & Lower Left).
NEW KITCHEN: April saw my Kitchen shut down for renovations. The renovation included all new finishes from floor to ceiling, new appliances & new cabinets with undercounter lighting. The redesigned Kitchen added 6Õ of new counter space (Lower Left) and made better use of the existing (Bottom)
The publication of the Wicked Good Burgers cookbook resulted in a flurry of burgers coming off the grill in May & June, They featured freshly ground ground beef, homemade rolls & homemade condiments. The burgers were grilled using both the open grate & the flat top griddle grate.
NEW EGGLANDFEST: This year marked my first trip to the New England regional Eggfest where I had a wide variety of amazing food & met some great people including Dr. BBQ, Ray Lampe (4 pictures Top Left Quadrant), Later that weekend I made my first kebabs on the Egg (Top Right & Bottom)
This is the rib recipe from the Wicked Good Barbecue cookbook that won the 2009 Jack Daniels National BBQ Championship together with some Boss Hawgs BBQ Beans. To say these ribs were Wicked Good is an understatement!!
GRILL GAZEBO: With the work on my indoor Kitchen completed, I turned my attention to my outdoor Kitchen. I added two lights to it in the Spring & added two base cabinets in the Summer. The two new cabinets were the base cabinet for my original Large BGE and the 3 drawer base cabinet.
SMORGASBORD: As these pictures prove you can cook virtually anything on the Egg - from Breakfast to Desert: Stuffed Pork Loin in a cedar boat (Top), Buttermilk Pie (Middle Left), Buttermilk Biscuits (Middle Center), Wicked Good Pulled Pork (Bottom Left & Center), and BBQ Scotch Eggs (Bottom Right).
EGGTOBERFEST XVI: The highlight of the year for me was when Debbie and I went down to Stone Mountain, GA outside of Atlanta for the EGGtoberfest. Several hundred people pay to cook on BGEÕs and feed over 3,000 tasters. Debbie & I were tasters & I think she had even more fun than I did.
THANKSGIVING: Everything here but my MomÕs meat stuffing was grilled , smoked or baked on the Egg from the Apple Brined Turkey which was smoked roasted using a recipe called Herb Roasted Turkey, to the Cloverleaf Rolls and the Eggnog Bundt Cake & hermits for dessert.