The Golden Section labs Welcome to TGSlabs.com!
HomeDownloadsPurchaseSupportFeedback
WinOrganizer
GS Notes
GSDataServer
GS Reader
PicaSafe
Upgrade
News
Compare products
FAQ
Free registration
Link to us
Free databases
Press Kit
Useful links
info@tgslabs.com
Subscribe

Sections:
Company News
Translators
Program news
New databases
E-mail:
Icon design and logo design Software Icons design - by
LuckyIcon Art
SoftwareDatabases (ENG)Databases (RUS)Databases (Other)

This free database was compiled using the PIM product called WinOrganizer.
To view this database, you can use GoldenSection Reader that can be downloaded from our site.
CD-ROM via Air Mail You can get this database and all other databases published on our site on CD-ROM. Besides databases, CD-ROM also contains latest trial versions of WinOrganizer and GSNotes, as well as a freeware product to view above-mentioned databases - GoldenSection Reader.
Buy Now CD-ROM for just 9.95 USD
Database Author Size Date Download
The Big Green Egg Cookbook Cevan Twilley 362 Kb 06/18/2003
Download

Files and archives posted on our site have been checked using Kaspersky Antivirus software
For fast and reliable file downloading, use a download manager such as ReGet

By compiler:

The Big Green Egg Cookbook
--
18 june 2003, Cevan Twilley

Appearance
The Big Green Egg Cookbook
Database content (in some cases, compressed to get a general view)

 Haywyres' Cook Book
      Big Green Egg Recipes
  Beef
  Ribs
      Tims Spare Ribs on Place Setter
  Brisket
      Brisket
  Filet Mignon
      Filet Mignon
  Burgers
      Dad's Delicious Big Green Burgers
      Pepper Encrusted Burgers
  Steaks
      Scott's Infamous Mustard Rubbed Steak
      Scott's Skillet Mustard Rubbed Steak
  Roasts
      Eggtoberfest 99 Tri-Tip
      Tex-Mex Tri-tip
  Other
      Mexican Meatloaf
      Atomic Buffalo Turds
  Veal
      Veal Chops
  Lamb and Game
  Balmy Rosemary's Lamb Loin Chops
  Balsamic/Garlic/Rosemary Lamb
  Pork
  Chops
      Jerked Pork Chops
      Spiced-Orange Pork Chops
  Loin and Tender Loin
      Mr. Toad's Pork Loin
      Grilled Pork Tender Loin
      Santa Fe Cured Pork Loin
  RIBS - SPARES and LOIN BACK(Baby Backs)
      Baby back ribs
      JSlot's Ribs Technique
      JJ's Direct Method For Pork Spareribs
  SHOULDERS, BUTTS, and PICNICS
      Brant's Boston Butt
      North Carolina Style Pulled Pork - Elder Ward
      Uncle Bill's Pulled Pork
  SeaFood
  Fish
      Smoked Salmon or Trout Fillets
      Smoked Tuna Steaks
      Mesquite Crusted Salmon
      Salmon with Dijon Bourbon Glaze
  Poultry
  Chicken
      Beer Chicken
      Brant's Brined Beer-Butt Bird
      Finger Licking Good Crispy Garlic Chicken
      Grilled Honey Dale BBQ Chicken Breasts
      Honey Mustard Chicken
      NB's Inspiration Chicken
      NB's Soy/Lemongrass Chicken
      Shrimp-Stuffed Chicken Breast
      Easy Grilled Chicken
  Wings
      Hot Wings
      Okinawan Hot Wings
      Wa-Wa Wings
  Game Birds
      Parmesian Cornish Hen
  Turkey
      Smoked "Super Buzzard" Turkey!
      Butterflied turkey with mushroom stuffing
  Sauces, Marinades, & Rubs
  SAUCES - Dipping, Finishing, & Mopping
      BB'Q' Sauce
      Jim's Jack Sauce
      JJ's Q Sauce
      Raspberry Glaze for Jerk Chicken or Pork
      Southern Dreams BBQ Sauce
      Tarragon-Mustard Sauce
  Rubs
      Jamaican Jerk Rub
      JJ's Rub
  MARINADES
      Mike's Dad's Salad Dressing / Marinade
  Veggies
  ASPARAGUS
      Asparagus Bombs
  MUSHROOMS
      Portobello Burgers
  POTATOES
      Grilled Caesar Spud Salad
      Julie's Taters
  TOMATOES
      Grilled Tomatoes
      Smoked Tomatoes
  MEDLEY
      Scarborough Fair Stir-Fry (or Sausage, Squash, Rosmary & Thyme)
  Sides and Such
  SIDE DISHES - Beans
      BBQ Beans
      EGG Beans
      Bean Bake
      Black Bean salad
  SIDE DISHES - Slaws
      Lexington BBQ Slaw
      Mary Lee's, "I Fought the Slaw and The Slaw Won"
      Yankee Coleslaw
  SIDE DISHES - Other
      RED's BRUNSWICK STEW
      Grilled Grits
      JalepeŠo Corn Casserole
      Hush Puppies
      Smoked Tomato Basmati Rice
      Kaye's Stuffed Tomatoes
      Vidalia Onion Dip
      Vidalia Onion Pie
  Desserts
      Pumpkin Crisp
  Pizza,Bread,Etc
  Pizza
      Newy York Style
  New York Style Pizza Sauce
  New York Style Pizza Dough
  New York Style Pizza Assy
      Whole Wheat Pizza Dough
  Breads
      Garlic Bread
      Oat Bran Beer Bread
      Pita Bread


Asparagus Bombs
Asparagus Bombs 
Submitted by: John Weber / Chicago pattyspots@att.net
From: Original 
 
Steamed Asparagus with an explosion of flavor. 

Ingredients:
 2 
lg. bunches fresh Asparagus 
 1 
lg. red onion , sliced 
 2 
whole lemons, sliced 
 2 
whole limes, sliced 
 6 
sliced fresh garlic cloves 
 1 
small bag (ѕ) cup of cajun spice powder 
 3 
healthy dose fresh cracked pepper 
 1 
generous sprinkling of garlic salt 
 Ѕ 
stick butter - cut into fourths 
 1 
red sweet pepper - sliced into long strips 

Preparation Directions:
 First, spread out a large sheet of aluminum foil aprox. 24 x 16 on your working area. Place all the cleaned and stemmed asparagus on the foil and add all ingredients evenly to asparagus until well covered. Now, splash some red wine (cabernet) on the top of your bomb and wish it well. Take both sides of your foil and bring them together above the asparagus and fold over until you reach the top layer of your asparagus. Fold over the ends of the bomb so as to create a well-sealed bomb. 

Cooking Directions:
 Place your bomb on a smoker grill at 300 degrees for 15 - 20 minutes. Allow your bomb to steam; away from any open flames. Asparagus should be firm and crunchy to ensure proper presentation. 

Special Instructions:
 Try to avoid soft, mushy asparagus or your bomb will not explode. 

Home | Downloads | Purchase | Support | Feedback |