It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
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.