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

2" Steaks and Lobster Mushrooms w/ PICs

A Whole Foods finally opened in Savannah and was running a special on Ribeye Steaks for $9.99lb, couldn't resist.


image

Told them to cut me a fat 2" steak that was begging to go on the egg!


image

Bought several Peppers - Some I knew and some I didn't to make a pepper sauce for the steak. Char-grilled them and threw them in the blender with Olive oil, lemon juice and S&P.


image

Time to Blend


image

Bought a Lobster Mushroom and decided to get creative with a foreign Fungus I have never cooked before. For some reason I ignored all of the advice on the internet and cooked it my way, surely nothing could go wrong. Long story short, follow the experienced, @ 24.99 a lb, it sucked and was inedible.


image


image

Reverse Seared the steak which turned out awesome, Followed the Best thing I ever made steak by Geoffery Zakarian  - http://www.foodnetwork.com/videos/chef-zakarians-grilled-steak/101537.html


image

Here is the Skinny (whatever that means) steak and pepper sauce were excellent, shame I didn't record the steps for the sauce, I am confident that I was over-marinated (if that's possible) - That would explain why I didn't give the MONEY shot of cutting into the steak, but it was a perfect medium rare and the taste was excellent! Give it a try.

Cheers
LBGE 2013 Located in Savannah, Georgia

Comments

Sign In or Register to comment.