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

Spatch Chicken and livers

Just Got home from a 6 Day Race Trip out West and the wife was stir crazy for my cooking. I went the easy route and did a Spatch chicken with DP Swamp Venom, but I wanted Livers as well. Call me sick call me gross or any other names you like but I love chicken livers. I dusted them with DP Red Eye and threw them on for an hour at 275 Direct.

Did my usual Okra and Tomato and tried a smokey olive oil and pineapple vinagrette that I made and tossed the okra in. I also did the usual portabella mushroom on the grill as well. All I had was Itallian Dressing so I used that, and then some garlic and goat cheese.

After a week of not touching my egg or the knife my wife was very vapy that I  can come home with grease all over my hands and smelling of nitro and still produce a meal.

The one thing that was the greatest she told me was she took down my SMU flag and put out the American flag in honor of our Veterans. It touched me deep inside because she always tells me she loves spending the day with her Veteran. I think from now on I will spend it with her and not race.

"Hold my beer and watch this S##T!"



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