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

Aged Cheesesteaks

FockerFocker Posts: 1,421
edited April 2013 in EggHead Forum

Made the Hobart a little more user friendly last week by putting it on a Craftsman tool cart.  Aged half of a ribeye subprimal for 6 weeks(2 wet, 4 dry).

Baked the hoagies this morning on a new Italian loaf pan from King Arthur Flour.  400 degrees for 35 min.  Wok and sand setup.

Going to keep it simple with Provolone and chopped onions, couldn't do Cheese Whiz? 

More pics to come later when the meat is thawed.

Brandon
Quad Cities
"The most important ingredient in cooking is restraint."--Chris Bianco

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