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
Went for a ribeye for tonights dinner. Fired up the egg and got it up to about 700. Used a 1.5 inch choice ribeye from a whole one I had sliced and in the freezer. Rubbed it down with Dizzy Pig Cowlick. By the way Chris, I still like Cowlick better than Raising the steaks I cooked this one for 2 minutes per side and then pulled for the rest. I was aiming for rare, but I guess at these temps the 4 minutes was a tad to much. Looks medium rare to me, you be the judge. It was still great and very juicy. Eating one of these things kinda makes you laugh at Logans. Quick question for everyone, Who buys whole ribeyes and freezes them? Im thinking my steaks are better If I buy them fresh the day I cook. I've always bought whole and froze them by way of Foodsaver but I think I'm about to kick that habit. Any thoughts? Happy egging!