Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sous Vide Flank Steak

Marinated flank in evoo, red wine vinegar, Tabasco, cloemans mustard, soy, L&P & garlic over night then did 24 hours in hot tub & seared @ 650 on egg. Super tender slightly dry will do 12-18 hours next time.
flank.jpg
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