Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Shroom\'en

RipnemRipnem Posts: 5,511
edited November -1 in EggHead Forum
Man whad'a ride! :woohoo: (sorry about the poor pics)

A buddy and I put in an hour or so yesterday in search of the Great Morel mushroom. Find the right couple of dead elms and you won't believe how many of these things you'll find beneath. :ohmy:
3a9666a0.jpg

So I cooked the tri-tip that should have gotten the heat last night and got to try the Cognac Sauce that many have tried and raved about. The recipe calls for Leeks but these particular fungus work well as an alternative. ;)

The sauce recipe

http://www.theonlyhossbbq.com/recipes/

the raws

9dfc0dc6.jpg

Meat in the spider if you've never seen that. (dome temp 400º) :whistle: it was pulled soon after the photo and the rig was set back to raised grid and the meat/spuds went back on to finish.

1febc79b.jpg

Plated :)

f1b930af.jpg

This sauce is soo worth the work and will happen again SOON! like saturday with a Porterhouse :woohoo:

Comments

Sign In or Register to comment.