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

While the Mrs is away

So, since she is not a big fan of wild game and she is off making wedding plans with the daughter, I decided to get out some elk ribeyes.  There were three in the package.  Cut about 1" think, 4" long and 3" wide.  VERY LEAN as you can see.  Sprayed with a little butter spray then salt and pepper.  Direct heat at 550 for 60 seconds each side.  WOW!!!  Home Run.  I did settle for minute rice and a salad instead of a baked potato, but WOW.  Since this is Veterans Day, I would like to thank Chris Hickman (a soldier from Wyoming who gave me the meat) for his service.imageimage

Ernie McClain

Scottsbluff, Nebraska

(in the extreme western panhandle of NE)

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