Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Board Sauce!

Just tried a new thing for me.  Cooked a big strip of beef (think it was labeled london broil, on sale, whatever) using reverse sear.  None of this is important.  The fun part was throwing some herbs and oil on the cutting board before slicing.  I'll have to use fresh herbs next time, but it was awesome. For the record, I'm in a constant battle with SWMBO between my med-rare and her well done.  Med-well is the best I can get her to go so far, but I'm working on it.


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