We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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
Sous Vide Filet Mignon (pix heavy)
The wife was away for the weekend, so I decided to break out the Sous Vide and try my first SV Steak. I was going to give it a shot with a choice cut as it was my first time, but my butcher was having a special on Prime Filets and I couldn't resist. Deciding on a cooking temp was another thing. After some serious internet sleuthing I decided on 139. Rubbed it with a little DP Red Eye Express, packaged it up and dropped it in the bath for about 90 minutes. Once finished, It was over to the Egg for a quick sear on the cast iron at 700. Paired it up with a Wiz baked potato and many many Coronas.
Now I know why I dropped 5 C notes on a water bath.
Hope you enjoy
I knew all the rules, but the rules did not know me.