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A Fun Little Cook!

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited 1:11AM 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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Comments

  • MickeyMickey Posts: 16,155
    I guess I am late for dinner :angry:
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • :laugh:

    COME ON OUT!
    The second and third weeks in August look good ;)
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  • FluffybFluffyb Posts: 1,815
    Looks like a wonderful summertime dinner! Glad you had a good time with your son!
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  • lots of tasty morsels without being "heavy" ;)
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  • Bear 007Bear 007 Posts: 343
    Looks good. I've never seen beets done that way, they must be real sweet, whats wet aging, fill me in please.
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  • Austin  EggheadAustin Egghead Posts: 3,315
    Look delish! Next time ring the diner bell louder :laugh: :laugh: and i will bring the wine
    Eggin in SW "Keep it Weird" TX
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  • HossHoss Posts: 14,587
    It ALL looks GREAT DOW.Tell me more about these roasted beets.I have 2 rows in my garden just about ready.Only way I ever did em was boil,then peel,(skin slips right off after boiling) then can em. :blink: :huh:
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  • You are ON!
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  • Roasted Beets can't be Beet :pinch:

    With all the talk of dry aging and wet aging, this was just a play on the terms :laugh:
    Real wet aging is meat sealed in a vacuum and left to let the meat's enzymes tenderize and flavor the meat.
    I just left mine in the original packaging to keep air exposure, and bacteria, to a minimum.......smelled a bit strong, but was just the blood in the giant maxi pad attached to the styrofoam container :P
    Meat was great B)
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  • Would guess YOUR canned beets would be worth tasting...but NEVER was a fan of the commercially canned beets :sick:

    Ku loves beet greens....turned me on to fresh roasted beets so he could cook some greens....also read about them in Barbara Kafka's Roasting, A Simple Art (1995).

    Just roast high temp, indirect, until tender. Peel off the crackled skin and enjoy the delightfully sweet and tender beets :woohoo:
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