I had some fun egging yesterday and tried a couple of new things.
First, here is my new handle -Thank you to Capt. Frank for making it for me.
The corn, de-silked, egged for 20-25 minutes:
I made some Smokey Shrimp Slaw that I saw on Food network this week.
Recipe - http://www.foodnetwork.com/recipes/aaron-mccargo-jr/smoky-shrimp-slaw-recipe/index.html
It was awesome, I am making this again!
Washed out pic, but you get the idea:
I kept hearing from a friend about cooking filets on a steel plate on a grill. Here it is - 1/4 inch thick steel heating up smoking hot:
You pour some butter on the steel, and throw a bunch of kosher salt on top of it- then throw on the 9 oz, 2 1/2 inch thick filets:
6 minutes total - pulled at 120 degrees internal:
After the steak came off, I threw on some king crab legs.
While the prep for this meal was going on, there were 6 manatees right off the dock.
No plated pics, I guess I was too busy enjoying my favorite Chardonnay.
Another fun night of egging.
Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!