It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers
or something cooked with beer
, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert
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What I do with all the fat that I trim off of butts and shoulders...
I trim my butts... Mainly because I want the "Beef Love" to use when I cook steaks. I learned this on Amazingribs.com. Meathead, the guy that owns and operates that website interviewed the chef at a famous Steakhouse that used beef love on all of the steaks he was famous for. To make beef love is simple. Just save all of the fat you trim off your butts or any other meat you are cooking and save it. When you have a pound or 2 render it down in a sauce pan until it becomes liquid. Throw away the solids that won't melt down. Then when it cools... Pour it into a ice cube tray and make cubes out of it. Put the cubes in a freezer bag and freeze them until you need them. When and how to use it... I always do the reverse sear technic on my steaks. I start the cook as direct heat with no platesetter. Before the cook I put my 13 1/2" grill extender right on top of my fire box and then I put my regular grid on top of my fire ring. I start the cook with the meat on the upper grid with a cooking level temp of 300 degrees. I leave the lid down until the meat gets to 90 degrees. I lift the lid and turn the meat, close the lid and cook until the meat gets to 115 degrees. Then I lift the lid and take the steaks off and place them on a plate while I take off my regular grid so I can get the meat down low on my grill extender grid that is 2" from the now very hot lump. I leave the lid open for the rest of the cook and I have the bottom vent wide open. Then while I have the meat off I blot it with a paper towel so as to remove the water that has rendered during the cook so far. We want to sear the met not steam it. Then... I paint one side of the meat with Beef Love. I put that side down on the grid and let it sizzle for about 3 or 4 minutes. I want it to get that deep dark brown mahogany color like you get at those real expensive Steakhouse's. Before I turn the meat I paint the other side with beef love then I turn it and cook it until the meat gets to 135 degrees. Done! Your steaks will be that beautiful dark mahogany color on the outside and the interior will be pink bumper to bumper. The chef that taught Meathead this trick said that rendered fat is much tastier than olive oil and it allows the meat to sear better. Bottom line my friends... Don't throw your trimmings away. Make it into Beef Love!