Try the 2 links below for my fabvorite recipes for both prime and tenderlion.
http://home.rochester.rr.com/thegrgermans/Old English Salt Crusted Prime Rib with Pic.htm
See the link below. I've cooked it dozens of times using this recipe and it has allways been great. The best corn we've ever had, every time. I usually do not use a rub, just butter.
[ul][li]Corn on the cob[/ul]
Try the link below, it's the best I've ever had. Just made it again on Saturday, everyone raved. It was gone in a matter of minutes.
The pick is of the 1st one I did, only 1/2 of a filet. Now I allways do a whole filet.
Sounds somewhat small to do as a roast.
I'd consider slicing it into 2 nice steaks. Maybe even debone it. Then cook it direct at 700 + degrees for 3 minutes a side and then dwell till done to your liking.
He's a couple of pics I took 3-4 months ago when I installed the new band.
It is a really great addition to my large. Can't hardly wait until it's available for the small. Was told by BGE last week it'll be available by the end of …
Try the recipe below, it's great!
Can't remember where I got it from.
Grilled Eggplant Marinara
1 1/2 pounds fresh eggplant
2 egg whites
2 cups Italian bread crumbs
1 Jar Marinara…
The best I've ever had was with the recipe in link below.
I don't usually put any rub on though just the butter.
I believe it's much nicer served at the table with silk removed as per the recipe.
[ul][li]Corn on the Cob[/ul]
For normal cooks ranging from a few minutes for steaks to 4-5 hours for ribs, I use a BGE electric starter.
I stir up the old lump so fines can fall through to the bottom. Then put the starter on top of the old remaining lump and fill with …
I used to use the 3/1/1.5 as my favorite until Big Murth posted the following recipe a while back. This is now my favorite method.
Baby Back Ribs Indirect (no foil)
By Big Murth
·Coat with Mustard & JJ’s Rub 24 hours in a…
See the link below. I copied the recipe before it was lost on the forum. I also emailed Dr. Chicken the first time I made and got some addition information that was missing in the original post. It has been added the link below.
Welcome to the family.
I've had both the latching band and new spring assist on my large. They both work fine. However, the new spring style is so much easier and safer. I just love it and believe it to be a vast improvement. As soon a th…
Mr. Toad's is for a pork lion not tender lion. I've used the recipes below with great success. The Sesame is my favorite, it's from the BGE book and I modified it slightly..
You should use both the plate sitter with the legs down and the pizza stone on top. Ceramic mass is the key.
I don't know about the diameter of the stone. I think it would probably be OK. Just keep the pizza dough within the diameter of t…