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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Beef, beef, and more beef

I had the opportunity to go to the Meyer Natural Foods company ranch in Helmsville Montana this week to see how their red angus beef is raised.  It was my first trip to Montana, it is BEAUTIFUL country up there. 

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Despite eating a ton of excellent beef for the time that I was there, I came home and had a hankerin' for more! 

First - Strip steak sandwich.  I experimented with sous vide, putting seasoned steaks in the bath then grilled for 60 seconds.  I over did the steaks for my tastes but it was still good.  Still experimenting with the sous vide machine but the jury is still out on it.

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Next was a recipe from the new Real Grilling cookbook from Jamie Purviance - a coffee rubbed bone in ribeye with a stout glaze.  By itself the glaze didn't taste great but together it was very good.  Did 3 minutes a side at 500f.

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Meanwhile Alexis had me smoke a pair of pork loin back ribs for a co-worker's anniversary.  So not beef but we didn't eat it either.

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Finally my favorite was last night's dinner.  I made a THICK strip steak into Manhattan fillets and reverse seared them.  Roasted at 250f until 127f internal (right about 1hr 5min) and grilled 60 seconds a side at 500f.   The sauce was like a bearnaise but instead of adding a gastride of wine/pepper/tarragon I added my cajun rub.  Served with stone ground Cajun cheese grits and asparagus.

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When I was leaving the Missolua airport, I saw this T-shirt in the shop and HAD to buy it.

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Hope you all are having a great weekend! 
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Comments

  • henapplehenapple Posts: 14,083
    Cooked your cochon de lait this weekend... Awesome
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • CPARKTXCPARKTX Posts: 990
    Very impressive. What a great trip.
    LBGE & SBGE.  Central Texas.  
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  • Austin  EggheadAustin Egghead Posts: 3,315
    great pictures beautiful country..love the Tshirt. 
    Eggin in SW "Keep it Weird" TX
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  • gdenbygdenby Posts: 4,423
    The rib-eye makes me drool.

    T-shirt is good. My younger daughter volunteers at a wolf refuge. She has a picture of a young wolf licking her face. She has said, tho', that even "socialized" wolves consider noisy human children to be snack food.
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  • Black_BadgerBlack_Badger Posts: 920
    Great pictures, thank you for sharing them. Did you take a food photography class, or is this just success through experimentation? I wonder that of many of the posters around here...

    Cheers -
    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • calikingcaliking Posts: 6,752
    Damn! Your pics and grub have me salivating. The pics of the ribeye in particular are outstanding. Can I be your neighbor?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SpringramSpringram Posts: 417
    Love Meyer Ranch beef.

    As good as it gets....

    Springram
    Spring, Texas
    LBGE and Mini
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    "Did you take a food photography class, or is this just success through experimentation?"

    No.  I did take a general photography class when I first got my DSLR several years ago so I got the basics of exposure and composition, but nothing on food.

    Everything I have learned has been through experimentation, watching what others do (anyone remember Ricks Tropical Delight?), and studying pictures in cookbooks/magazines.  Plus a LOT of practice taking pictures for my blog ;) 
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