The long anticipated JOETISSERIE has finally been launched. This wedge shaped aluminum frame is designed to fit any 18" kamado style grill. Simply open the dome, set the frame inside and shut the dome. The dome rests on the wedge like frame creating the traditional sealed chamber.
Sunday morning, I decided to do a test run with the JOEtisserie with a 5lb whole chicken. The spit set up is extremely easy to figure out and get into place. I rubbed the bird with softened butter, then seasoned AlbuKirky Green Chile Rub.
With a half a basket of lump charcoal and zero smoking wood, I set the dome temp at 280F and let it run for approximately one and half hours. Then, I cranked the temp up to 375 for about 15-20 minutes to crisp the skin.
RESULTS: The bird was tender and juicy just as you would expect from a rotisserie chicken. My family loved it and already wants more!
Yesterday, my wife and I celebrated our 13th Valentine's Day together. I can't believe how time has flown by.
We celebrated with a romantic trip to Sam's Club, the grocery store and a stop by the dry cleaners. Lame, I know. Then we came home and made a fantastic meal.
Pan seared Chilean Sea Bass over a bed of sauteed greens with a fire roasted pepper sauce.
The sauce was started by fire roasting a red and a yellow bell pepper. These were charred around 500f on the mini max. The skins were sweated off in a ziploc bag, then julienne and tossed into a hot pan with some evoo, shallots, salt & pepper for a quick saute. Once the shallots were tender, I added some fish stock and simmered. When reduced, the pan contents were blended until smooth.
The fish was deboned, it was seasoned with kosher salt, fresh cracked pepper and and fresh crushed thyme.
With the Mini Max still hot, I threw on my Finex skillet and seared the fish in a little bit of evoo, plated and spritzed with a little bit of fresh lemon juice.
Finished the night off with some Roses...
My Valentine was very happy. Hope you had a great day as well.
The great folks from Flame Boss are in the spirit of giving this holiday season. They want you to be the Boss of your fire this holiday season!
The Flame Boss 200 made my 2015 EGGhead Christmas List and is one of my favorite accessories currently in use. You will love the ease of set up, configuration and being able to monitor your cook from anywhere in the world. You'll never have another sleepless night with the Flame Boss! Enter the giveaway below!
What would you cook first using a brand new Flame Boss??
Leave a comment below.
Flame Boss is a family owned business. The founders' mother is being taken from them through a wretched disease known as Alzheimer's. The major goal of this giveaway is to raise awareness for Alzheimer's Disease and to promote the Alzheimer's Association. Do your part to help support this cause this Christmas Season.
***Enter the information below to enter. The drawing will take place at 10pm on December 16 to ensure adequate time for shipping for Christmas. The drawing will be determined using random.org. The winner will be notified via email.
***Increase your chances of winning by sharing my social media posts and using the hashtag #biggreencraiggiveaway ***
CONGRATS to Donald Roberts!!
Surely by now, everyone knows that I am am accessory junkie. I am always on the hunt for the newest, trendiest, tricked out gadgets. This list is a compilation of some of my favorite accessories that I think any EGGhead would love see under the tree Christmas morning!
MEAT CHURCH BBQ RUBS
Still coming down off a high from this past weekend's Pensacola Eggfest presented by Kia Autosport. Is this one of my favorite Eggfests in the country. The Blue Wahoo's baseball stadium is located on the Gulf of Mexico and provides an amazing backdrop for the event.
Part of what sets this event aside is the purpose. Yes of course, it's about grilling, smoking, baking, eating, drinking and meeting new people. That's just Egging! What makes this event special is the fact that this is a charity event. Unlike a normal Eggfest put on by a BGE Retailer, all of the proceeds go to benefit Chain Reaction! Chain Reaction is leadership institute that teaches teens the value of service and volunteerism. This Eggfest organization believes in this Institute wholeheartedly which is one of the reasons I love this event!
I had he honor and privilege to be invited back this year as a Judge along side of funny man Jon Reep, BBQ Pitmaster Big Moe Cason and fellow NibbleMeThis blogger Chris Grove.
I hope you enjoy some of the moments captured below.
I cannot say enough kind words to Jerrold "Buck" Hall, Lisa Long, Jamie Bradley, Doug Jolly & Taylor Simmons for their tremendous planning, amazing execution and their generous hospitality. Also, special thanks to Escambia Electric Motor Big Green Egg and Kia Autosports for making this event possible! I am already looking forward to next year's event!
Mrs. BGC and I moved into a new, new to us, home this summer. With lots of decorating and upgrades planned, a grilling area was certain. I wanted lots of space, a cover so that I don't get wet, power, a sink, etc. So, construction started...
The existing deck was approx 14'x16' and by the time I moved all of the cookers out there, we had zero sitting room.
The existing deck was approx 12' off of the ground. We wanted to create separation between the spaces to we dropped the new deck down 2 steps. We ended up adding on a deck that is approx 20'x20' with PLENTY of grilling space.
All of the cookers were moved down to the new deck. There is TONS of room for shenanigans down there. Also, we added an outdoor sectional and a fire pit table on the upper deck.
The cookers will definitely cook in the rain, but I hate getting wet while cooking. Mrs BGC and I picked up a powder coated aluminum gazebo. It's vented on the top so it's perfect for grilling and smoking. The instructions said, "8-10 people required for assembly." Assembly took the better part of a Sunday, but I was able to assemble it myself. It measures 16'x16' in diameter and there is more than enough room for everything. I plan to run electric and lighting underneath and MAY just have enough electricity to fire up the EGG-CAMs once again!
I am super stoked at home the project turned out. I cannot wait to cook, teach and host parties here on the new Grilling Deck!
You con't grill in the dark! I added some lights so grilling in the off-season is more doable. Each of the 8 columns has a 60W incandescent light fixture mounted to it. It lights up pretty well!
Huge shout out to my boy, Derik Chaves, for getting the job done right!! Thanks Derik!
Team Big Green Craig cooked at this year's National Big Green Egg Eggtoberfest and was voted #1 in the People's Choice Recipe Contest! We rolled into the event with 120lbs of Meat Church Honey Hog smoked pork belly that we cubed into burnt ends and deep fried directly on our 6 Big Green Eggs! Our Piglet Poppers recipe will be posted on the Big Green Egg website.
This crew was assembled from some of Social Media's biggest Eggheads! These Instagrammers came from near and far. States represented were Georgia, Colorado, South Carolina, North Carolina, Wisconsin, Texas, Massachusetts, Missouri & Tennessee. The crew started trickling in on Thursday. We prepped everything on Friday, then caravan'd down to Stone Mountain Park on Saturday.
The gates opened at 10 am and our line never stopped. We served our Piglet Poppers all day long. We were also spinnin' sausage, pork and chicken on two Carson Rodizios.
Jeffrey B. Rogers, The Culinary Fanatic
Richard Looft & Nisse Persson
These Eggheads are genuinely great people. They worked their tails off and at the end of the weekend asked, "what are we cooking next year?" I am humbled and honored to call each and every one of the friend. We had an absolute blast!
Thanks for everyone that came out to sample, to support and to vote for our team. Also, a HUGE shout out to our sponsors that made this event possible.
Eggtoberfest is the National Big Green Egg Eggfest that brings together over 5000 Eggheads to one event. The event is held at Stone Mountain Park, GA the second weekend in October. Last year, our team placed 2nd in the recipe contest with our Just Da Tip Roll. This year, we plan on bringing the same level of creativity.
Meet the Team:
Last year, we sought out and recruited some of social medias biggest Eggheads. This year's team is no different. There are lots of familiar faces, but we've added some new ones to the mix. We'd love to meet you!
The 737 entries were imported into an Excel spreadsheet. Using Random.org , the number generated was 362. Congrats to Adam Godfrey!
Thanks to all who entered. Stay tuned for more giveaways coming!
Leave a comment below stating your current favorite ThermoWorks
product and why you love it.
Sous Vide Beef Short Rib Enchiladas
Before I left for the office this morning, I threw some vacuum sealed beef short ribs into the Anova Culinary sous vide. The ribs cooked at 185F for approx 12 hours. The texture was very tender for shredding, but no where near mush.
No real recipe, but here is the method. I mixed the shredded beef with some sauteed onion, garlic, green chilies, diced jalapeno and seasoned with some Meat Church Dia de la Fajita seasoning. Wrapped the beef mixture inside flour tortillas (Mrs BGC's request), placed them in a glass baking dish and covered them with enchilada sauce (I did cheat with some store bought enchilada sauce, but doctored it up a bit) and cheese. These went into a Large Egg at 450F indirect for approx 17 minutes.
Once cooled for a bit, there were plated with some Mexican rice, refried beans and topped with chopped cilantro.
It seems that life never slows down, but I guess that's a good thing. We've recently moved into out new place and I think we are 100% settled...FINALLY.
(I hate moving...)
I ran across some beautiful yellow fin tuna at a local market. The quality was superb. I brushed the fish with some grape seed oil and seasoned with salt, pepper and a combination of white/black sesame seeds before hitting a screaming hot cast iron skillet on the MIni Max. I served it with a jicama, carrot & zucchini slaw wrapped in a zucchini roll and a homemade ponzu sauce.
This is my standard Paella recipe with chicken thighs, spicy andouille sausage, shrimp and some king crab. We love paella!
My local butcher started dry aging their own beef. Here are a couple bone-in NY Strip steaks that were dry aged for 28 days. "Tender" was not even an appropriate term for these cuts. These were reverse seared on the Mini Max and served with a lumpy mashed potato and a sauteed mushroom pan gravy.
We've been trying to add more fish and seafood to our diet. Mrs BGC loves some Chilean Sea Bass. Seasoned it with salt, pepper and a couple lemon wedges, then rolled it inside of a banana leaf. This cooked at 500F indirect for approx 11 minutes. Served this sea bass with spiral cut carrots, zucchini & squash, wild rice pilaf and a carrot/onion puree.
My brisket always turns out tender, juicy and has a nice smokey flavor. However, the smoke ring has always been elusive.
(I know, smoke ring doesn't really matter, but you eat with your eyes first.)
This time, I loaded up the XL with 6 sticks of wood and piled my lump in and around it and smoked at 250F. I seasoned it with Meat Church BBQ Holy Cow, of course. Once the brisket reached 170IT, it was wrapped in butcher paper for the remainder of the cook. The brisket was meat jello using the probe test and finally pulled at an internal of 198 in spots and 201 in others.
I pulled the brisket somewhere around 7am on Sunday morning. Since the smoker was still going, I threw on some thick cut bacon and smoked it for some killer bacon, egg & cheese biscuits!
The brisket rested in the Cambro a little longer than I'd have liked, but it was absolutely phenomenal. Great bark, excellent smoke, flavorful and plenty of juice. Excellent results.
I served the brisket with smoked bacon baked beans and a jalapeno cornbread.
In the tradition of Eggfest, we started the morning off with a chilled beverage, a Grilled Bloody Mary.
I started the cocktail by roasting a red and orange sweet pepper, a pablano and a couple hatch chilies, sweated the charred skins off in a ziploc bag, tossed them into a pitcher, poured a bottle of vodka over top, covered the pitcher with plastic wrap and refrigerated for almost a week. I strained the mixture through cheese cloth to remove any bits and pieces before serving. The vodka had a great peppery bite that was perfect for a bloody mary. We garnished it with a stalk of celery and a Slim Jim. It was definitely a hit!
We also served Maple Bacon Oatmeal Cookies, Sweet Thai Chili Pork Tacos and a couple Paellas. The staff at Ace of Gray hosted a great event and were extremely accommodating. I'm already looking forward to next year!
The BGC Project consumes a ton of resources and time. The sale of the shirt helps off set these resources. Plus, who doesn't like a fun Eggin' shirt!
Custom artwork by STICKYTHREADZ
Anyways, here it is! Brand new to the Big Green Craig project is a custom grilling cart made by Challenger Designs. The northern Indiana company specializes in aluminum type cabinets for virtually any realm.
The cart itself is 76" long and houses an XL & Medium sized. I opted for a 15" flip up wing on each end to allow for extra prep and work space. All of the doors are gasketed for water tight storage. Surprisingly, ALL of my accessories for all 4 Eggs fit inside the storage area. The over sized casters lock firmly in place, yet allow for super smooth movement. The powder coated surfaces wipe clean with a damp towel.
These are just first impressions, but so far this cart is sturdy as an oak.
Dickson BBQ Centre
BBQ Dry Rubs
Quality Weber Grill Parts