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I'm good at being a copycat!
Second for cooking Carolina Q's brussel sprouts, mushrooms and garlic in a skillet on the Egg.I cut them in half so they'd cook faster.
I added Auricchio provolone from my teeny supply and it was great!
I got a 1" ribeye and instead of waiting to raise the Mini to a searing temperature, I threw the steak right on the coals, flipped it and THEN roasted it at 400° with the lid down till it was 125° in the thickest part.
It made a nice dinner to eat during the Oscars.
Call it sharing--not stealing--ideas!
Comments
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Brussel sprouts = how to ruin a good steak :(
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Judy, if I didn't copy cat what I see on this forum I would be missing out on some great food. :laugh: :laugh: :laugh:
I don't care what Rich says, the brussel sprouts with mushrooms look delicious......even if the recipe came from Carolina Q . :woohoo: -
Rebecca:
I think he made it on the Large, so he can't file it under F for fireplace food. Even on the Mini, I had to use a 10" CI skillet and there was enough room around the edge for airflow.
This is the third thing I've made on it, I think, next I'm going to find a chicken recipe to copy. Or better yet, I'll try RRP's wings!
I feel like a first-grader here with this new cooker.Judy in San Diego -
Rich:
You sound like a grumpy old man. Did your mommy make you clean your plate?
I swear these don't taste like steamed/boiled brussel sprouts at all!Judy in San Diego -
eenie meenie wrote:......even if the recipe came from Carolina Q . :woohoo:
I owe you one, Sweetheart! :PI hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Interesting, How did you get the ash and charcoal off of the steak??
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Michael, I was afraid of that.......I was just hoping you were at work and not wiling away your time on the forum. Strategic error on my part. :pinch:
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This chicken is very good.
I like Butt Rub and the last 20 mins do Bone Sucking Sauce or good w/o the BSS.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
took the day off. hangin' around the poolhouse with a good lookin' blonde.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Judy, LOVE the caveman steak!! sprouts look good too (though they are certainly not mine). Next time, I will halve, or maybe quarter them.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
"Did your mommy make you clean your plate? " Yes and that is why I am not fond of Brussel sprouts, I guess.
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surprisingly little sticks. and what does, just knock it off with tongs or something.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I don't care where you got the idea,YOU had to cook it.All I can say is you did an OUTSTANDING job.It all looks GREAT!
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What Michael says. No ash sticks, and I pull off any lump--always a large piece--with the tongs.
I have to say the taste of incinerated steak and lamb chop fat has been right up there with cream/whipped cream my entire life, since my memories began. Yep, the two most personal and dearest tastes.Judy in San Diego -
I think you pushed me over the edge to cook a steak directly on the coals. That looked great.
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don't forget the brussels sprouts! seriously.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Judy, I just did a turkey breast (s&p and herbes do provence) and some sprouts (just garlic, evoo and s&p, no shrooms). Excellent!!! Healthy even!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I hope you are real proud of yourself. I know I'M really proud of you!
I'm doctoring up a can of lentil soup tonight. I had a molar extracted last week and it's really slo-o-o-o-ow healing. Testing my mettle. Whatever mettle is.Judy in San Diego -
Morro Bay Rich wrote:Brussel sprouts = how to ruin a good steak :(
LMAO!
I happen to love the sprouts... the meal looks really good.context is important -
Hi Judy, Your cooks look fantastic! The sprouts and steak look out of this world. Auricchio provolone! you drive me mad when you talk Italian! LOL,Just kidding, it sounds wonderful! I would say thanks for sharing but mine hasn't arrived yet.
Blair
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very very very nice indeed!!!
congrats...
I am still afraid of those broussel sprouts but with your cooks the fear is going away!!!
thanks for sharing
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