The trick is to smoke the meat and not make the meat smoke



  Date: October 2, 2014
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  BEST OTHER DISH - 1 of 6 Unranked-Alphabetical Order:

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  SOURCE:  Wicked Good Barbecue
  DATE FIRST COOKED:  July 16, 2013
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One of the interesting things about Wicked Good Barbecue was it not only gave recipes for their award-winning barbecue dishes, they also gave recipes which they cook for themselves while at the competitions. This dish is normally served as a hard-boiled egg inside of pork meatball that is breaded and deep fried. This adaptation ends up cooking it low and slow on the smoker. The end results were so good I can't imagine having them any other way. Another nice thing about this recipe is it can be made ahead of time, placed in the cooler and then cooked when you arrive at your event.

  BEST OTHER DISH - 2 of 6 Unranked-Alphabetical Order:

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  SOURCE:  Adapted from a recipe on the website.
  DATE FIRST COOKED:  August 3, 2010
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This was a bit of an experiment for me. I knew many people made breakfast on the grill and I wanted to learn why. So I made an entire breakfast on the grill using a combination of my flattop grill griddle and open grill grates. I also took advantage of my 6 burner gas grills ability to do three zone fires. One of the things I learned is: With the larger surface area you can make more things or larger quantities at once. On the downside I found I couldn't get the temperatures below about 400 degrees (205 C) which resulted in a fiery conflagration of bacon. Fortunately I had reserved some extra bacon for use on the griddle. This meal was an interesting learning experience and I ended up with a good breakfast. It also increased my interest in doing more things outdoors on the grill griddle. This interest has continued since I have gotten my Big Green Eggs. When I bought the cast-iron Half Moon Grill Griddle, I bought not one but two. Knowing how useful they could be.

  BEST OTHER DISH - 3 of 6 Unranked-Alphabetical Order:

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  SOURCE:  My Own Concoction Using a Variety of Web Based Recipes
  DATE FIRST COOKED:  April 2, 2011
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I had this dish for first-time in a high end Italian restaurant on my birthday. I had never thought of Italian food is being real spicy before I tried this dish. The thought of adding some smoke flavor by cooking the meat and tomatoes on the smoker intrigued me. It turned out smoking the chicken, veal and tomatoes produced a flavor superior to the dish I had in the high-end Italian restaurant. This was quite a surprise to me. I expected it to be good, but it turned out even better than I expected.

  BEST OTHER DISH - 4 of 6 Unranked-Alphabetical Order:

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  SOURCE:  Big Green Egg Cookbook
  DATE FIRST COOKED:  March 4, 2013
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This is the best egg-based dish I've made to date. In addition to baking the frittata on the Big Green Egg, I also grilled some Roma tomatoes and roasted a head of garlic used as ingredients in the frittata. This was a relatively simple recipe, with the hardest part being where to find the buffalo cheese called for in the recipe. The dish baked up great on the Big Green Egg and is something I could eat for any meal of the day.

BEST OTHER DISH - 5 of 6 Unranked-Alphabetical Order:

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  SOURCE:  My Own Concoction
  DATE FIRST COOKED:  January 09, 2013
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This was both a great meal and an interesting experiment. It was one of the first meals I made after getting my second Big Green Egg. One Egg was set up for medium heat and I used my two BGE Cast Iron Half-Moon Grill Griddles on it. One griddle was installed smooth side up and one was installed ridges up.These were used to grill up some bacon and diced ham, as well as toast up some English muffins. The other Egg was set up for high direct heat: 550 degrees (290 C). I set it up with the Wok Spider and my wok. I had seen from some of my prior stir fries how fast eggs cooked in the wok. The cured wok also is a great nonstick pan. So I cooked the eggs and the chopped up ingredients in the wok. I learned a lot this day and had a great breakfast too.

BEST OTHER DISH - 6 of 6 Unranked-Alphabetical Order:

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  SOURCE:  Big Green Egg Cook Book
  DATE FIRST COOKED:  September 19, 2012
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I was looking for a recipe to use up a large quantity of eggs and cheese I had around. A quiche seemed like just the ticket. It also gave me a chance to try my hand at homemade pie crusts. This was something I'd wanted to do for long time. The end result was a quiche that was the best I've ever had, including some quiches I tried in Montréal and Paris. Since the restaurants in Montréal and Paris did not make me wait an hour for my quiche, I can assume that much of the difference was having freshly made quiche, versus quiche that had to be pre-made and held. No matter the reason, it's wonderful to know that I can make one of my favorite dishes at home and have it come out better than anything I've had in a restaurant.


People are always asking me what my favorite recipes are. This section had it's origins in a seven part BLOG entry I wrote in 2011 called A Few of My Favorite Things. I have made many great dishes since then and also started making other types of foods such as Stir Fries. This section needed to be updated and expanded to stay current or be dropped. I chose the later and you have the results of my reworking the section in the Fall of 2014
  Other Info:
The OTHER section of the site contains items that don't realy fit into any other sections of the site. They are also a wide variety of dishes, so it really isn't possible to compare them to each other, But it is possible to list 6 here that are favorites. They are in alphabetical order with no particular ranking. .

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