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

friday nite steak

Austin  EggheadAustin Egghead Posts: 3,078
edited November -1 in EggHead Forum
Don, all bark no bite

Multitasker until I get the screen

Salted RT for 40 minutes, wiped off excessive salt and seasoned with pepper, garlic powder and lemon powder

Horsey sauce

Tater off coals and stuffed with 4 garlic cloves

On the egg

Peek a boo not sweating yet

Turned and raised in the dome. Got to use my new woo

Hot off the coals

Rested and ready

On the table

What’s left

Nuked high 3min, rolled in EVOO and wrapped. Placed on coals turned at 10 min. Total time on coals 20 min. Stuffed 4 cloves of garlic in the potato (garlic rolled in EVOO wrapped in moist paper towel and nuked hi for 15 seconds). Returned to egg and cooked with steak. Skin nice and crisp. Sprinkled with chives served with sour cream.

Horsey Sauce
3 tablespoons of heavy cream whipped to soft peak stage. 3 teaspoons of Bubbies prepared horseradish folded in.

Meat cooked old school, the way I was taught. Over hot coals, don't touch till it sweats then turn. Second side (new school) woo added and shut down all vents till temp read 325 then cracked vents. Pulled when felt right (temp was 124 to 127)
Thanks for looking

Come on tacodawg it your turn now
Eggin in SW "Keep it Weird" TX


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