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A Simple dinner tonight but a homerun.

Dave in FloridaDave in Florida Posts: 911
edited 4:20PM in EggHead Forum
Had some thinner cut ribeyes, so I decided tonight was a good night for steak sandwiches.

Garlic toasted buns.

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Plate full of ribeyes. OMG they were tender and juicy. Cooked at 550 on CI grid for 3 mins. on each side. topped with grilled onions.

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And then I added to surprise for my wife. Pioneer Woman's Perfect Potatoes Au Gratin. If you have not tied these you are missing a treat!

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Look while you can, it did not last long after hitting the plate.

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I forgot who posted and recommended the Pioneer Woman's Perfect Potatoes Au Gratin, but THANK YOU. Those potatoes are awesome.
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Welcome to the Swamp.....GO GATORS!!!!

Comments

  • HossHoss Posts: 14,600
    I'm startin to not like you anymore. :laugh: SWEET!!! ;)
  • What a Guy!!!!!!!
  • MickeyMickey Posts: 17,262
    You did GOOD....
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • transversaltransversal Posts: 719
    Looks outstanding from here, dave,
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Great looking cook. It's always great when a meal comes out great.

    Do you have or have a link to the recipe you used. Did a quick google and found multiple recipes.

    GG
  • reccitronreccitron Posts: 175
    Looks great.
  • @Grandpas Grub, this is the recipe I used.

    Pioneer Woman's Perfect Potatoes Au Gratin
    Ingredients
    • 4 whole Russet Potatoes, Scrubbed Clean
    • 2 Tablespoons Butter, Softened
    • 1-½ cup Heavy Cream
    • ½ cups Whole Milk
    • 2 Tablespoons Flour
    • 4 cloves Garlic, Finely Minced (1/2 teaspoon garlic powder)
    • 1 teaspoon Salt
    • Freshly Ground Pepper, to taste
    • 1 cup Sharp Cheddar Cheese, Freshly Grated (I used mild)
    Preparation Instructions
    Preheat oven to 400 degrees.
    Smear softened butter all over the bottom of a baking dish.
    Slice potatoes, then cut slices into fourths.
    In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.
    Place 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.
    Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.
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    Welcome to the Swamp.....GO GATORS!!!!
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Ohhhhh that's not going to be good for the belt line but somethings just have to be done!

    Thanks much for posting.

    Kent
  • Hey Dave, I'm glad you tried out the recipe! I posted them a week or so ago but my wife found the recipe and it was her idea to make them. It's hard to explain how AWESOME they are!

    Looks like you used all the garlic they called for. Make the house smell great doesn't it??


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  • I am soooo sold on those taters! That looks fabulous.

    Large BGE, Santa Maria Pit, Hasty-Bake Gourmet, MAK One Star Pellet Pooper,  26" Weber, 22" Weber Performer.  Most have custom handles made by me.

    http://www.amlwoodart.com

    "Just living from one cook to the next"

  • Fletch, I couldn't remember who posted it but it got me wanting to try them. THEY ARE PURE EVIL! Best tasting taters the wife and I have had in a long time.

    I thought the garlic was going to be a little over the top. NAW, the smell of them baking just made your mouth water. And then the taste just made you eat till you were stuffed.
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    Welcome to the Swamp.....GO GATORS!!!!
  • Yeah, they're bad to the bone...it has enough cream, milk, and butter to kill a cow!!! I told my wife it's like a Paula Dean recipe but with butter! :laugh:
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