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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 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
Not from EGGfest2000, but...
edited November -1
NY Strips served wit asparagus and hollandaise sauce – not bad, even if I couldn’t make it to Maryland!
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...
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.
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