Your best Big Green Egg recipe?? Or any grill recipe really.

Penguinfan

Thread banned
Forum Member
Dec 5, 2001
10,393
190
0
Vanished into vortex
I love my Big Green Egg and just about everything the comes off of it. I'd like to know what you grill that you love the best. Full recipe and instructions would be great instead of just saying "ribs", which is something I never seem to get right.

Steak, simply done on a salt block is terrific IMO. Honestly no prep other than to heat the grill up to 750 or so along with the salt block. Maybe three minutes a side and enjoy.

I've got some time on my hands and really want to grill some things this week so what is your favorite?

No fish, though xstop
 

The Joker

Registered
Forum Member
Aug 3, 2008
28,116
358
83
47
Tennessee
www.madjacksports.com
I love my Big Green Egg and just about everything the comes off of it. I'd like to know what you grill that you love the best. Full recipe and instructions would be great instead of just saying "ribs", which is something I never seem to get right.

Steak, simply done on a salt block is terrific IMO. Honestly no prep other than to heat the grill up to 750 or so along with the salt block. Maybe three minutes a side and enjoy.

I've got some time on my hands and really want to grill some things this week so what is your favorite?

No fish, though xstop

Buy a flank steak from a butcher, but ask to have it run through the tenderizer twice.

Once home, lay it out and rub down with minced garlic, bay leaves and any seasoning of your choice. Put down a layer of feta cheese and spinach. Roll up the flank steak - tie up with butchers string.

Like this.....

051136057-03-how-to-make-skirt-steak-pinwheels.jpg


Sear at 800.

Cook at 300. I've done it at 200 and the steak was juicy, but the cheese melted off.

Then cut like this....

muffuletta-style-grilled-stuffed-flank-1284447l1.jpg


I've made this a variety of ways and all turned out really well. When I can't get a fatty flank steak, I will put pats of butter throughout before rolling up.

Get a pino noir to go with this and for a great appetizer, add big slices of tomato with authentic EVO, salt, pepper and fresh motzerrella. (Oven at 250 to melt motz)

Lastly, I smoke/grill this using apple wood soaked in water 3 hrs. before grilling.

:0074
 
Bet on MyBookie
Top