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@SmokeyPitt - Thanks! The potatoes were great but it took 4 whole potatoes to save 5 halves. Luckily that was all I needed. I tried to do a potato "cake" with the rest but it was too soft to flip and ended up a flop.
Here is a quick cook from a couple nights ago - Flank Steak Fajitas
Quick weeknight cook - picked up a Flank Steak at lunch and went home to put in the vacuum sealer with a WS Fajita rub + Worchestershire. Total time was probably 4 hours in the rub and I think it needed more.
Set the egg up at 600 with cast iron on the spider down low. Did a cook about 5 minutes a side and when temp hit 120 I pulled to rest. Served sliced thin in fajitas with homemade guacamole, salsa and the usual fixins. No sides since it was me and my daughter and I didn't want extra carbs.
Here is my 5 year old daughter's imagination at work. She drew a picture of our house and what goes on around it. Daddy's Big Green Egg, complete with fire box and "crud" as she must have heard me call ash and lump plus a good fire inside. I'm holding a tray of burgers, Wife is there too and she is on her swing set. This one is a keeper!
Anyone else got any BGE art from the kids?
Don't forget to add 13% tax = $1915Stoater said:We get ripped off in canada, this is what I got quoted in CAD for an xlarge:X Large Big Green Egg $1500X Large Plate Setter $120Ash Tool $20Grill Gripper $17Bag of bye charcoal $30Box of fire starters $8Assembly & Delivery $150Total $1695Any other canadians bought a bge xl?
Saw @jlsm post his recipe for porcetta in another thread here: http://eggheadforum.com/discussion/1164590/porchetta-recipe#latest.
When I looked at it I bookmarked it knowing I was going to make it soon. All I can say is YUM!
I made the paste as outlined but skipped the fennel seeds and added a little salt all over the surface of the butt. I used skinless boneless, trimmed shoulder pieces from my local butcher and the combined weight was probably six pounds. After an hour in the fridge onto the egg they went in my BGE dutch oven.
I let it go about 45 minutes before the flip since the egg was running 450 and let the second side go the full hour before adding the liquid, celery and onion and sealing it up. It cooked probably another 2 1/2 hours and when I checked it I got nice pull apart so I snagged a taste and took it off the heat. Threw on a couple red peppers to roast for the top and wrapped the porcetta in foil while I separated the juice. I probably didn't need to try this step since it was really well trimmed from the beginning. Served on a simple roll with nice provolone and a slice of fresh roasted red pepper alongside for the ride is some green beans steamed and finished with a little butter.
Here is the final plated pic: