Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Wee preview of today's cook: the main players

Rezen73Rezen73 Posts: 356
edited November -1 in EggHead Forum
Here's what I'm cooking today:

Picked up a 35 day dry-aged ribeye from the butcher yesterday. I think this was probably the most expensive single cut of meat that I've ever purchased outside of a restaurant, but what the heck right? It's a once a year time to indulge a little ;) (and not very often that my birthday also falls on father's day!)

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Then I asked him for a recommendation for a fishmonger ... he pointed out the window of his shop, across the parking lot, toward a red van. "Around here, if you want fresh seafood, always buy from the back of a van."

So I go over and got the last 3 diver scallops he had and a couple of tiger prawns to go with it.

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