Congratulations to Steve BonDurant!
Published: September 01, 2010 | By: Marshall | 112 Comments | Permalink
FC: Congratulations on winning the FireCooker.com Big Green Egg Giveaway contest! How’s it going?
It’s going great, and thank you! I received a medium Big Green Egg as a Father’s Day gift in 2001. SInce that day, I’ve been a loyal and enthusiastic fan! I was completely thrilled to win a large one, and it really is perfect for my style of backyard cooking. Winning this was awesome…best win since a cakewalk in fourth grade!
FC: Tell us about your winning recipe….
I have been perfecting the perfect pizza for the Big Green Egg. I’ve experimented with toppings and have found that veggies are amazingly tasty. Early versions of my pizza pie were with homemade tomato sauce, but then I decided to try it with pesto, and I felt I had a great recipe to share.
FC: How’d you find out about Firecooker?
I did a search to see if there were recipes similar to mine posted on the Internet, and Firecooker came up in my search. When I saw that there was a contest, I entered! I’m preparing some more recipes to share, because I have come up with some that I think others will enjoy.
FC: What’s your favorite thing to cook on the grill?
That is a tough question, because I have a lot of favorites, and I cook on it several times a week, even through the winter. One favorite is a mix of seafood, which is great with a group. Ideally, if I can get it fresh and reasonably priced, my mix includes striped bass, bluefish, sockeye salmon, scallops and shrimp. I season each one differently and serve them cut into pieces, so samples of each can be had. I also love chicken (skin removed) with a cajun rub cooked over hickory, then finished with barbecue sauce. Pulled pork (over hickory) is always a family favorite, as are spare ribs. If I have a large, hungry group, I will cook an entire beef tenderloin, rubbed with Blackened Steak Magic, cooked over mesquite with a homemade horseradish sauce. Caribbean jerked pork loin is good too, with a blueberry compote served over the top. And another is rosemary-crusted lamb chops with a grill basket mix of eggplant and Vidalia onions, served over pearl barley with a yogurt tahini dressing. There are so many favorites!
FC: Got any good tips for the other Firecookers out there?
Experiment with wood chips! I am never out of hickory, mesquite, Jack Daniels oak barrel chips, as well as an assortment of fruitwood chips, plus pecan. Also, find great pairings, and think about cooking your sides on the grill too. Veggies are amazing when grilled, and really, anything tastes great when cooked outside! I have been cooking some fabulous burgers, made from locally grown free-range beef that is amazing, and topped with mushrooms, jalapenos, firecooked bacon and a fabulous finish of cheese, either cheddar or brie. Make a colossal burger at home…better than anything you can buy out!
Filed in: | Posted on: September 01, 2010 | (112) Comments → Add yours
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