Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

another experiment

Austin Egghead
Austin Egghead Posts: 3,966
in EggHead Forum
APL has several recipes for board dressing that I have wanted to try, unfortunately there were no fresh herbs in the fridge. 
Light bulb went of why not reconstitue some dry herbs and with a few complimentary rubs. I used just enough water to make a paste and let is absorb the water for 30 minutes. I then added 2 tablespoons of EVOO to the paste a few drops of sherry vinegar and let that sit while the steak came to RT. The porter house was grilled at 550 close to the coals for 4 minutes on each side and then placed in the EVOO mixture to test. 
The texture was a little crunchy (lemon pepper didn't completely dissolved), but over all the meat tasted great. The juices were sopped up with dueling crusty bread. 
We will be doing this cook again.
Large, small and mini now Egging in Rowlett Tx
· Share on FacebookShare on Twitter

Categories