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

Ribeyes,.... a little different.....

....for me.

The sweet spot for most my meat cooks it 400.  I tried something different this time.

Two boneless, and one bone-in (chef's choice) ribeyes.  EVOO and McCormack Montreal.  Done on an XL with the lump pushed to one side, on a lowered grid.  The lump was almost caveman close to the grid.  This let me put the steaks on indirect for several minutes a side, then to sear over the flames.  Dome temp was 500.

Asparagus on the MBGE, raised grid, 400 for about 10 minutes.

Sweet 'taters done inside.

Pics to follow.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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