whats cooking for the great american race today?

Unknown

looking forward to the daytona 500 today ...lots of good subplots... personnaly i like tony stewart, but i'm also rooting for 'jr.' to do well today. . .

as for food, gonna do some quesidillas on the egg today ... . got my chicken breasts soaking in the goya mojo creolla marinade right now. . . gonna wok up some peppers and onions in the egg in a little bit, then grill the chicken breasts. .. . will set them up in large tortillas with the peppers/onions and some mexican grated cheese, then onto the pizza stone in the egg to finish . .. served up with salsa, quacomole and sour cream. .. . should be good ...

have a great sunday. . ..

Little Steven

Hey Max.

Finally got another source for hanger steaks in the GWN. Gonna do a couple today. Might need to bother you for your method if I cant find it.

Steve

Unknown

cool ...

sure, if you need any help, i'll try and keep an eye out here today on the forum for you. . . hope all is well up north of the border

TomM24

Needless to say I am also looking forward to the race. The wife bought a huge 2 rib prime rib for the two of us, but I think she wants to cook it inside. Hopefully she'll change her mind. I still haven't used my DigiQ yet.

Little Steven

Max,

Everything is fine up this way although my peach tree shows no sign of blooming yet. LOL

Steve

Rick's Tropical Delight

pork loin
king crab legs
chicken thighs

:woohoo:

JUNIOR!

Eggtucky

Fatties
ABTs
Brunswick Stew

Later..pulled pork from y'days' cook
:blink: :woohoo: :blink: :woohoo: :blink: :woohoo:

Jeffersonian

Not a big NASCAR fan, but I still have a couple of racks of ribs on to appease the Barbarian Horde later on.

Good to see you posting, Max.

Richard Fl

Here is one of his methods.

Beef, Steak, Hanger, Mad Max Beyond Eggdome

do they weigh about 1 1/2 pounds? .. ..rich dark red in color with a piece of tendon running down the middle? . ..about 1 inch thick by 4 inches wide by 10 inches long? .. .pretty lean? . . then those are hanger steaks. ...

Preparation:
1 For prep, you can leave them whole, or divide them down the middle, remove that tough piece of tendon, then take the two pieces, butterfly them and pound them a few times .. .marinade for a few hours in soy sauce and either shallots or garlic. ....
2 Get egg going at about 500 degrees direct. ... remove steaks from marinade and pat dry with paper towells... . quikly grill them at 500 degrees for about 2 minutes per side (depending on how thick they are, you want them medium rare inside). ...
3 Serve em up with good french fries (fresh cut fries, soak in ice water for an hour or so, then blanch them for 8 minutes in 275 degree peanut oil. ...remove them from the oil and let rest for about 10 minutes while you bring the oil to exactly 375 degrees. . ..put the fries back inthe oil for about 3 minutes till crispy and golden brown. . .dry on towells and serve immediately with the steak. ..great eats... .


Recipe Type
Main Dish, Meat

Recipe Source
Author: Mad Max Beyond Eggdome

Source: BGE Forum, Mad Max Beyond Eggdome, 01/05/06

Little Steven

Richard,

Thanks, I had a souce a couple of years ago and could no longer get them until recently. My mom used to buy them years ago and at that time we knew them as butcher's steak. It's hard to come by in Canada.
Family decided on fajitas tonight so I have one marinating in garlic, lime juice, cilantro and oil. I have another sitting in some DP Cowlick.

Steve

Braddog

Did pulled beef. In fact, I've done pulled beef every weekend since the Super Bowl. The family has been diggin' it since it's something different.

Spent the day pulling for Jr., but I'll take a Top 10!

Cheers,
Braddog