Chili on the Big Green Egg seemed like a daunting task for me. The multiple ingredients. Layering them in at certain times. Slow cooking it, without overcooking it, to meld the flavors. Chili in theory is really easy and you honestly can’t mess it up. But that’s if you want average chili. The good chili takes work and timing and layers of flavor that create the complexity that all good chili has. Doing it all on the Big Green Egg just made me that much more nervous. I looked around on line and there are no shortages of recipes out there. But after digging and digging, I ended up where I typical end up . . . the Big Green Egg forum, affectionally known as the EGGhead Forum. And based off the reviews and the positive comments I settled on a recipe from the user Egret.
A couple of notes.
One, I subbed my own seasoning and rub for the Dizzy Pig rub mentioned in the ingredients. Nothing special about the rub. Just your typical house made BBQ rub. So if you’ve got one that you use, I’m sure you could use that with similar results to what I got.
Two, this recipe … Read More »
Just found my new writing nook. And it’s spectacular. I wish I could build like this. I’ve linked to Cabin Porn before but if you haven’t checked it out, you need to check it out now. Some of the coolest pics and cabins in the world.
So this was a pretty easy progression for me to make but I have no idea why it took me this long to arrive at it. I’ve been making this Macaroni & Cheese recipe for the past year but I don’t know why it took me this long to decide to finish it off on the Big Green Egg instead of the oven. Easily one of the best decisions I’ve ever made on the Big Green Egg. Honestly, there is nothing special in the recipe (outside of the bacon and rosemary) so you could really use any of your favorite Macaroni & Cheese recipes and then just finish it off by “baking” it in the Big Green Egg to add some flavor and crisp it up. I’m partial to the recipe below due to the bacon and rosemary and Old Bay dusting. Whatever recipe you use, you need to make cooking Macaroni & Cheese on the Big Green Egg your number one priority.
16 ounces elbow pasta, or whatever pasta you like
4 tablespoons unsalted butter
1/3 cup flour
1 and 1/4 cups heavy cream
1 and 1/4 cups whole milk
4 ounces goat cheese (you can use American or really whatever cheese you want)
8 ounces … Read More »
The Cleanest Line has a nice little walk through of Dan Malloy’s new book and dvd from his Slow is Fast project. You should definitely check it out. They have it at Patagonia.com and their retail stores. It’s definitely on my Christmas stocking stuffer list.
Alex and I were in and around Braselton and Hoschton today and stumbled across One Blue Duck. We drove over from Athens and were checking out some of the antique shops in the area. We got hungry for lunch and did a quick google search and found this place at the top of the search. We couldn’t find a website or even a menu but the reviews on Facebook and Yelp were overwhelmingly positive. Honestly, I love doing this. I don’t like playing roulette with restaurants unless I know they’re good. But if it’s got positive reviews, I love going in blind, not knowing what to try or what to expect.
The decor and design was nice and warm. It reminded me of an old Italian restaurant with it’s exposed bricks and rounded arches over each door.
A quick note about the drink menu. As a complete and total beer snob I have zero patience with nice restaurants that have bad domestics on tap. Luckily being in a college town with a great local brewery in Terrapin, I don’t have to go far to find a good beer to go along with my food. But the snobbier I get about beer (it … Read More »