Well Saturday was a bevy of activity on the new grilling patio at The Kitchen Shoppe & Cooking School. We had the maiden voyage of Big Green Egg Day on the patio and what fun it was! Dan and I had three groups of students, lots of questions, some smoke, some fire and plenty of good food!
My day began early at home and I got to the shop around 7:00 a.m. And like every day at the shop, we hit the ground running (and grilling). Being our maiden voyage, we worked out some logistical details and took our best guess on initial placement of BGE’s, tools, etc. We got the food ready to go for our first class and waited for students to arrive.
Now, if you’ve been reading for a while, you know I’m not typically a morning girl; however when I have an early class all bets are off and I have to have my game face on, which is why I arrived at the shop with two cups of coffee! Our groups – although slow to get moving in the morning (as I am most mornings) – had some great questions, were up and moving about watching the action and were ready to eat non-breakfast foods even as early as 9:30 a.m.
While we don’t typically give out recipes on BGE Day, as promised, the recipes from Saturday can be found below.
- Red Chile Scallops
- PB&J Chicken Satay
- Pulled Pork 3 Ways (no recipe here, just a reminder that we used an East Carolina vinegar based sauce and two sauces from Stonewall Kitchen – Boozy Bacon BBQ and Sriracha Teriyaki)
- Wood-Fired Pizza (dough and pizza)
- The Fabulous Four Seared New York Strip Steak (no recipe here – Steaks were 1 1/2″ NY Strips from Warrington Farms in Dillsburg and we cooked them over high heat (600 degrees F) for 4 minutes per side, then rested them covered for 4 minutes)
- Grilled Pineapple w/ Gooey Nutella & Vanilla Ice Cream
- Wood-Fired Pizza from Start to Finish w/ Dough Demonstration (dough and pizza)
- Cedar-Wrapped Scallops w/ Orange Beurre Blanc
- Dizzy Dry-Brined Chicken Breast
- Thai Fresh Tuna Burger w/ Wasabi Mayonnaise
- Reverse-Seared NY Strip Steak
- Kahlua Chocolate Brownies a la Mode
Thanks to all who came out for the three classes. And thanks to those who have already given their feedback. As an instructor it is very helpful! If you stop here for recipes or are just here reading, don’t hesitate to leave your comments – I love hearing from you!
Photo above courtesy of BGE!