We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet
for turkey tips, our Thanksgiving page
for turkey recipes, and our Holiday Entertaining Publication
for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast
Thanksgiving morning either!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
So after the success with the parm crusted pork, tonight I fired up the egg to grill up the picanha.
Got my garlic fix today. Tossed a garlic bulb, some EVOO, and pink Himalayan salt into my mortar and pestle. Mashed it all up to make a creamy buttery garlic paste.
Lit the small egg with Wicked Good. I must say - I love the stuff now! Lit up evenly, was at 400°F in barely 15mins. Burns cleanly. I've gotta get more of this stuff. Back to the cook - slathered the the garlic paste on to the meat, sprinkled some more pink salt on, and started grilling. I used one of the 2-pronged skewers today and like how it works. The lid closes easily over it, meat is stable and doesn't turn.
Pulled them when the IT hit 145°F.
Man were these good! I think I liked them better than ribeyes, because they had great meaty/beefy flavor without being too fatty. Don't get me wrong - I love the flavor of beef fat, but these had a cleaner beefy taste that really appealed to me.
Thanks for looking. Next up: grouper marinated in a green chile marinade (I think) but I can't remember what its called. Looks and smells damn good though. Maybe @Griffin
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.