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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

Simplicity

bdavidsonbdavidson Posts: 411
edited November -1 in EggHead Forum
My wife asked me to name my favorite egg recipe last night after dinner. I love the laborious dishes...not that there's much to pulled pork, but my last attempt required a lot of fire-tending. I responded by saying that just about anything is good when cooked on the egg (even squid). Pulled pork, brisket, ribs, beer-butt chicken, smoked turkey, prime rib are all favorites of mine. BUT, last night we slathered a few Delmonico steaks with cheap yellow mustard and then rubbed on some Montreal steak seasonings, seared them with a 650 degree grill, followed by a 5 minute dwell with some soaked mesquite chunks. The results were just terrific. For the simplicity of the job and the amazing results, not much can compare with steak ala egg.

Comments

  • sprintersprinter Posts: 1,188
    bdavidson,[p]I have to agree with you. Sometimes simple is best. I've tried a lot of different things on the egg and I always seem to come back to those simple recipes that only have a few ingredients or a few simple techniques. Maybe I'm just lazy but I did a lot of 'sperimentin on the egg when I first got it and this was my conclusion then, and still is today. Simple is best, use good meat and let it speak for itself.[p]Troy
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