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

Not from EGGfest2000, but...

GfwGfw Posts: 1,598
edited November -1 in EggHead Forum
04_29_0018_16_02.jpg
<p />NY Strips served wit asparagus and hollandaise sauce – not bad, even if I couldn’t make it to Maryland!
[ul][li]Gfw's BBQ[/ul]

Comments

  • RRPRRP Posts: 13,339
    Gfw,
    Those NY strips looked BEAUTIFUL and could put Jim's out of business! I have tried two sets of strips now and honestly they didn't come out all that great. What temp for searing, what amounts of time and method please...maybe I just haven't paid my dues to the BGE gods, yet...

    Ron
    Dunlap, IL
  • GfwGfw Posts: 1,598
    04_30_0017_04_01.jpg
    <p />RRP, saw the R Pratt license on the M again the other day. [p]The steaks (about 1.25 inches thick) were covered with mustard and rub for about 4 hours. The BGE was brought to a dome temp of 800 degrees. Seared side one for 2.5 minutes - flipped and seared side two for 2.5 minutes - closed the bottom vent, closed the top vent and let sit for eight minutes. You saw the results in the picture![p]Tonight we are doing two (1 inch) pork chops - same method and same time - the picture was just taken.

    [ul][li]Gfw's BBQ[/ul]
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