Tried something new..

ILL--EGGER

Head of Romaine lettuce cut in half and sprinkled with EVOO. Grilled for about 60-90sec. per side. Platted and added balsimic vinegar, bacon crumbles and fresh grated parmasean cheese. Served with egg'd pork chops and baked potato. If any of you haven't tried your lettuce on the egg...give it a try!

Eggtucky

Looks great..havent tried it..but think I will now..

Fossil Frank

Your fire looks pretty hot. How hot was it,as they used to say on Johnny Carson.
Frank

Marc from IL

Romaine lettuce is one of my favorites to have on the BGE,

Fidel

I've been doing that a lot lately, got the idea from Ross in Ventura originally. Never heard of it before he posted pics of it.

We make a quick balsamic dressing of balsamic vinegar, evoo, fresh chopped garlic, salt, pepper, and brown sugar. I think this is a recipe my wife got from Emeril. Add some fresh shaved parm and it is a great complement to steak or pork. I did it with some of Bobby Flay's New Mexican Spiced Pork Tenderloins last weekend and they were a big hit.

Marc from IL

Yes! I must give Ross credit, Thats where I got the idea

ILL--EGGER

Fire was about 450 dome.

ILL--EGGER

I actually watch Discovery Health and got this from "Sam the Cooking Guy" show. Very funny personalty and actually one of our favorite shows.

Pork Butt Mike

Great job thinking out of the box. I like that idea and gonna have to try that. Good Cook

BENTE

that is one good looking gasket the lettuce intrigues me also i have seen it here before but have not done it. although i did send a email to one of my egger friends (actually his wife hey lynn) with a link to your post it said..... "ok as you can tell by the link i am leaving you i am a little sick with the egg but there are some who are worse off than i" although in your defense i am still trying to get around to doing pancakes on my egg :evil:

PedroWuzHere

I never thought of bacon to go with grilled romaine. Very nice!

I've just copied Alton Brown's recipe for the past few years
hmmm... bacon would make this even better
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31739,00.html