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Japanese Inspired Q on the Eggs

R2Egg2QR2Egg2Q Posts: 1,330
edited March 2012 in EggHead Forum

I trimmed down a couple of spares to St. Louis cuts and let them soak for a few hours in a teriyaki marinade that I whipped up.  Onto the XL Egg they went for some smoking over some hickory and white oak:

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After a few hours of cooking and applying a teriyaki glaze every 35-45 minutes, they were tender and ready to pull off for a brief rest:

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The Mini joined the action with a teriyaki steak:

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Then a 2 QT dutch with oil went on to fry up some veggie tempura:

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and dinner was served:

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Thanks for looking!

XL, Large, Small, Mini Eggs
Bay Area, CA

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