Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 Caribbean Chicken, 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

A Fun Little Cook!

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited November -1 in EggHead Forum
#1 & Only Son and Friend returned from Texas Road Trip for rest and reloading before resuming the complete return of friend to the big city (another 240 miles each way for #1 today :laugh: )

Found some beef tenderloin steaks on sale for half-price last week and "wet aged" them in the package all week for last night's dinner! Not much trimming required, but had already decided to make bacon-wrapped noisettes from them :woohoo: Only freshly ground white pepper from Savory Spice Store in Colorado Springs used as seasoning on meat.

Some fresh beets from the Desert Oasis Garden + a few from Old Colorado Springs Farmer's Market; a large, round Mexican squash from CS, and a couple of sweet red peppers rounded out the grilled veggie selection. EVOO, Hawaiian Sea Salt, and Freshly Ground White Pepper for seasoning.

Also made a green tomato chutney from 2#s of tomatoes gleaned from some severe pruning of the 3 way-overgrown tomato plants :blink: Served that over whole wheat couscous (no pics)


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Roasted the beets indirectly at 425F for about 45 minutes.
Removed plate setter and grilled meat and veggies direct at fire ring level. Good meal and Good dinner companions B)

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