Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

ghee whiz

char buddychar buddy Posts: 562
edited November -1 in EggHead Forum
For Valentine's day, I tried Spin's butter on steak. I couldn't believe how perfect that was. Made a Valentine's day hit. [p]I got some nice dry-aged, rib-eyes. Put on the ground pepper and salt. I grilled them off at 650-700* for 4/4/2. Before I grilled them I took 3 maybe four tablespoons of unsalted butter put it over medium heat till I got them bubbles, then I just put it own low heat until the steaks were ready. I just poured the warm butter on the steaks (after they rested for 5 to 10 minutes). [p]We had the steaks, salad and petit eclairs and cannolis. [p]Spin, thanks for the tip.

Comments

  • SpinSpin Posts: 1,375
    char buddy,[p]Glad you both enjoyed them. Sounds like going out for Valentines Day is now history.[p]Spin

  • Spin,[p]Yeah, it does look that way. [p]Tonight I'm doing a pulled pork I started last in the afternoon yesterday. it was done mid-morning and I've been picking at it all day.[p]Funny thing. On this cook I started up the lump from the bottom with oak chips interspersed. One minute the BGE was throwing off smoke as it warmed up, then all of a sudden it belched a hugh ball of fire and lept from 150 to 300 in a few seconds. I think I read about this somewhere in the archives, but it was a first for me. Talk about your great balls of fire. It took a few hours to get the egg to climb back down to 225*. The butt suffered no damage.
Sign In or Register to comment.