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I just cut mine in half, season with a little olive oil and whatever type of seasoning that moves you. Start it flesh side down on medium high heat for long enough to mark it, turn it over and baste with butter to finish it off for a few minutes.
Actually I use to think the same thing. In fact whenever I burnt something on the grill I would jokingly tell my wife it was blackened.
However, I have learned that it is the blakening seasoning that just makes it "black" in color not burnt.
Grilled the shrimp with some Bear claw seasoning.
Tossed the salad with spinach and arugala salad.
Topped it with the shrimp, some parmesan cheese, blue cheese , bacon bits, and balsamic vinegerette.
The lobster came from Costco.
ironically I got the top sirloins from the extremely overated Omaha Steaks (in my opinion). However, this is the yearly special they have that actually makes a good deal.
4 top sirloins
4 filet' mignons
Personally I've tried it both ways. I have not noticed a distinctive difference. I still alternate from time though.
Some may say that leaving the membrane on holds in more moister.
Some say taking it off allows for more penetration of the rub on …
I am waitin' on the delivery of my mini too.
Just my two cents....
Did not know about this whole suspect gasket thing until now but I will wait until mine needs replacing before I do it.
The way I figure it, the gasket came in the price of the Eg…
Those look mighty tasty.
Everything from cookies to croissants, to beef wellington......
Who needs an oven????
In fact the wife just got a new oven about a year ago and (and it's still new) it may have been used three times.
Actually they came as a pre-cooked frozen product.
I made a mixture of bread crumbs, parmesan cheese, garlic, and a touch of hot sauce. Just takes around 15-20 minutes at 350 to come out with great results.
Got inspired to do mine a few days ago while trying to clean out my freezer. I froze a couple of caps and forgot about them.
Gotta' stop doing that compulsive shopping and shop out the freezer
I feel your pain.
I was just dreading the infamous power wash and treatment on our deck. But looking at the size of yours makes my job seem like small potatoes. Karen says she is going to help this year......yea right