As we are loving all things summer at the moment, our grilling and smoking on the Big Green Egg-(BGE) has become an almost daily ritual. Hubby and I - aka Mr. and Mrs. Chef, are at least feeling like chefs with all of the tasty goodies we've been cooking, We rang in the first week of summer with some delicious grilled goodies, so I wanted to share some of the images I captured of what Mr Chef and I were up to, and what we've enjoyed!
More Egg-ventures on the Big Green Egg
Can we say feast? Well, that's a feast for sure. Mr Chef came in with all of this food to prepare for dinner one evening. We had cooked our first Beer Can Chicken about a week before. It was just after we purchased a
Beer Can Chicken Rack that folds flat for storage when not in use. It's one of those "now why didn't I think of that" kind of items! We really enjoyed the Beer Can Chicken. It was one of the juiciest chickens we have ever cooked on a grill. We knew we wanted to prepare another chicken and this was it.
Another new gadget is the
Jalapeno Pepper Rack used to cook Stuffed Jalapeno Peppers. I made whole stuffed jalapeno peppers, and some I cut in half, then stuffed. I do think the halved type make a nicer presentation, and they go twice as far in servings. We really enjoy them as a side dish and make them often! Here is a link to my recipe for
Stuffed Jalapeno Peppers. Skewers of Shrimp, Corn-on-the-cob, and BBQ Baked Beans were additional goodies that added to the
meal feast. I had already seasoned and prepped some boneless chicken breast as my original plan for dinner, so we decided to go ahead and prepare those too. Needless to say we had some left-overs from all of this great food!
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We hadn't grilled any steaks yet, so we decided it was about time that we did! A nice juicy rib-eye steak was the ultimate main attraction grilled to perfection by Mister Chef, and he was quite proud of that too! As he did the grilling I prepared the side dishes.
This was my first attempt at making this baked Swedish style of potatoes Hasselback Potatoes that originated in Sweden. A different take on the baked potato, giving it a crisp outer texture and soft inside, I found lots of different recipes online for preparing these. The Spinach was a simple throw together I created by cooking a little onion in olive oil until nicely golden and caramelized. I removed the pan from heat and added the spinach, some crumbled cooked bacon, a dash of garlic powder and a sprinkle of salt, then gently tossed it all together as the spinach wilted down a bit. it was delicious!
I made this dish again since this post and have perfected the recipe,
Sauteed Spinach.
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Our first ribs cooked on the Big Green Egg. These Beef Ribs were the best ribs we've ever had, ever! We put a plan together from different ideas and techniques that proved to be for us, the best way to cook ribs. Tasty and very delicious with a perfect blend of sweet, smoky and spicy. Can't wait to make some more of those! I'll add details for that later!!
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Our largest
Pork Shoulder/Boston Butt to date, ten pounds! Since we were having family visit us we wanted to share one of our new favorite specialties. Perfect for serving more than a few people, and it is always a crowd pleaser too!
The pork was prepared in the usual way that we have prepared the others before. We long smoked it over night for about 13 hours. It was almost falling apart and off the bone. This being the fourth and largest one that we have prepared, it was the best one yet. Each time we've had one we are convinced that they are better and better. We are so happy that our family also enjoyed this with us, and shared in our Egg-venture too.
Egg-cited for more Egg-ventures to come!...
