Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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Buckdodger
Merry Christmas and may your holiday be filled with delicious food and loved ones...to help you devour the food! Our Holiday Entertaining Guide can help if you’re still making a Christmas menu. If you’re looking for fun, last minute holiday activities, check out EGGcellent Sugar Cookies, BGE Cake Pops, Santa Hat Brownies, Pig Candy or Holiday Drinks! See you in the New Year EGGheads!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

terry_b ·

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  • Steak Night at Home (T-Rex)

    Been lurking and haven't posted in a while...Life in our house has been pretty crazy the last few months, company were my wife and I worked shut down, we both found jobs and recently became US citizens! US Passports arrived this weekend, super stoked!

    So...time to celebrate with some steaks -- 

    All nicely seasoned...
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    Sear Portion:
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    Open my Favourate Malbec - Yep, Argentinean background
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    Ok, wine is open, meat is ready to go back in the 2nd phase of T-Rex
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    Wife gets's half a steak- 
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    I get a whole piece!
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    Money shot ....
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    And desert ....
    Ice Cream on a chocolate cookie baked in a mini-cast iron skillet
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  • Eggs By The Bay Giveaway

    Hi,

    As a BGE newbie when Eggs by the Bay in Santa Clara was announced a few months ago I jumped at the chance of going to my first Eggfest. Turns out I can’t make it…Tickets are not refundable but Smitty told me I can transfer the registration to another couple. Cost was $40 but I’ll transfer for free to a forum member here. PM me. First come first serve.

     

    Terry
  • Re: Love FOGO lump

    Another thumbs up for Fogo, the pieces are HUGE. I also think (not verified) that the lump burns hotter than RO.

    I bought mine on Amazon (Free shipping), unfortunately its out of stock currently.
  • Saturday Cook - Molleja and Tenderloin

    Hi All,

    This Saturday was an Argentinean cook. First up was Sweetbread (proper name is thymus gland). In Spanish it's called Molleja. Most Argentinean restaurants serve it, give it a try if you can, the texture is really great.. I found a place in the Sacramento area that sells it. My wife doesn't like it so I had it all to myself! 

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    Next up, were Steak sandwiches, cooked a (Beef Shoulder Tenderloin), Here it is resting after being cooked TREX style:
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    Hmmmm, looks pretty good ....
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    Placed meat on Bread and added Chimichurri on top


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    Added grilled onion
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    And the final product..
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    The steak sandwiches were enjoyed with a wonderful Malbec. Its hands down my favorite Malbec and it's only $10 ! Costco sometimes carries it.
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    Thanks for looking

  • Pepper Crusted Filet Mignon - T-Rex style

    I am thankful for a lot of things...my family, health, but one of the top thankful things of 2013 is my discovery of the Big Green Egg and this forum.

    It's been six months that I've had the egg and I just love this new addiction!

    Yesterday was my birthday and I wanted a treat. I've always eyed those USDA prime steaks at Costco but never had the balls to spend $40 with the risk
    of over cooking them. Well, now with the help of my little green friend I know I could nail it. I have been utilizing the reverse sear technique but instead went for the T-Rex technique and I couldn't have been happier with the results. I also usually get the NY steak, but wanted to try the Filet Mignon, Peppercorn crusted style with a butter/blue cheese topping

    The packet..
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    Warming up the peppercorn in olive oil, which softens the taste of the peppercorns to not overpower the meat
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    Peppercorn put in filet and had the filet stand for 30 minutes as I got the BGE going
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    Final part of the T-Rex method
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    Resting, here I added the butter/blue cheese mix
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    Plated ...
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