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Rainy Sunday
Dawnl
Posts: 252
and just finished egging the meat for the week, well might just last at least till Tuesday 
. Started with texmex beef tenderloin skewers and stuffed portabellas, a simple garlic, parsley and olive oil, mine has blue cheese on it. Next was a flank steak marinated in a spicy sesame ginger. Then on to the korean short ribs, almost forgot them until #2 son said Hey, have you cooked the ribs yet. They were marinated in a simple korean sauce. All cooked raised, direct @ 400 - 450*
. Started with texmex beef tenderloin skewers and stuffed portabellas, a simple garlic, parsley and olive oil, mine has blue cheese on it. Next was a flank steak marinated in a spicy sesame ginger. Then on to the korean short ribs, almost forgot them until #2 son said Hey, have you cooked the ribs yet. They were marinated in a simple korean sauce. All cooked raised, direct @ 400 - 450* Ottawa Valley, Ontario
Comments
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You know those guys will never leave home; don't you?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Very nice!
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
Well, one has, but the youngest is here for life, I think. lol. He is my biggest egg fan. What ya cookin mom? When will it be ready? I love it, could never cook for one.Ottawa Valley, Ontario
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