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Chris Robertson’s Valentine’s Wild Game Meal

“I think these dishes are more than a great meal – it’s a total experience. You’re going primal eating with your hands, laughing and creating memories. It’s not your traditional Valentine’s Day meal, but it’s something you will never forget.” –Chris Robertson, BGE Ambassador Check out some of the great grills from the folks at Big Green Egg.

Speckle Belly Goose on the Big Green Egg

Ingredients

1 Speckle belly goose

Your favorite steak seasoning

Lea and Perrins

Tony Chachere’s cajun marinade butter (You don’t have to use Tony’s Chachere’s; you can sub it out for some other type of Cajun injector.)

Steps

  1. Inject Tony’s Chachere’s butter into the Goose; you can inject three sports on the breast of the bird, the thighs, and the wings.
  2. Take one cup of Lea and Perris and cover the whole bird (I’m not sure of the exact measurements I pour from the bottle) and 
  3. Next, season the whole bird with your favorite steak seasoning.
  4. In the meantime, set up your Big Green Egg or grill for Indirect cooking.
  5. Once the Grill gets up to 350F, place your goose on the middle of the grates and cook for 45 mins to an hour or until the internal temperature reaches around 130F in the breast. Since birds vary in size, I would suggest cooking for temp.
  6. Let the bird rest and enjoy!

*You can marinate the bird a few hours beforehand or right before cooking. 

Chargrill oysters

*If you don’t have stainless steel oyster shells, you can just disposable muffin tins instead.

Ingredients

Minimum 24  (little more than a pint) oysters

1 pound of salted butter

2 bunches of green onion

7 clove cloves of garlic ( I usually get the puree for time)

1 teaspoon of red pepper

3 tablespoon finely chopped thyme

3 tablespoon finely chopped oregano

2 tablespoons of fresh lemon juice

1 tablespoon of Lea and Perrins

2 tablespoons of creole seasoning (tony)

2 oz white wine

8 oz Romano cheese 

1 bottle of vodka *optional*

1 loaf of French bread

Steps

  1. Combine the butter, garlic, red pepper, thyme, oregano, lemon juice, Lea and Perrins, Creole Seasoning, white wine in a mixing bowl and heat in the microwave for two mins until the butter is melted, Check every 30 seconds to stir. 
  2. In the meantime, you can set your BGE up or grill for direct or indirect cooking, as long as your cooking around 400 degrees (if your cooking direct, you might have to deal with a flame)
  3. Place Oyster shell on the grill (or muffin tins) and add the oysters.
  4. It’s not necessary, but I like to add a little bit of vodka to each oyster, the alcohol will cook-off.
  5. Once your oyster starts to prune up (about 5 mins), add your butter concoction to each oyster (or muffin tin), let it come to a lite boil then top with romano cheese and green onion. Once it starts to melt, remove oysters and serve with French bread.

Grilled Lettuce

Ingredients

1 bunch of romaine lettuce

Olive oil

Salt 

Pepper

Shredded Parmesan cheese

Lite Caesar dressing

Steps

  1. Start by washing the bunch of romaine lettuce thoroughly.
  2. Next, cut the lettuce vertically so you have two elongated halves.
  3. Drizzle olive oil on both sides of the lettuce
  4. Next, add Salt and pepper to both sides of the romaine
  5. Now you’re ready for the grill!
  6. Have your grill set for 400 and place the lettuce face down on the grates for 2 mins or just long enough to get some grill marks.
  7. Afterward, flip and add the parmesan cheese. Cook lettuce until the cheese starts to melt.
  8. After cheese starts to melt, remove it from the grill and drizzle on lite Cesar dressing and serve.

Option: you can cut the salad up into smaller pieces and add more topping or serve the grilled lettuce “boat style,” which I prefer.

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