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

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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