Ribeye... seared and rare...
on the BGE (big green egg)
20.5/100

Start with a good bone in ribeye. Let it set out for an hour to warm up to room temperature. I used Dizzy Pig Cow Lick. I love this seasoning, but it is one of their only ones not to include sugar. I am not a sugar-on-my-meat fan, so this one is awesome! (I wish now I had used some olive oil before I put the seasoning on, it would have made more crispy edges, but it's good to know for next time!) Let the seasoning sit on the meat for at least an hour:

I lit the grill about 15 minutes before I was ready to grill the steak:

After about 10 minutes I closed the lid and let it start to really heat up

I let the grill get even hotter, then put the steak on

mmm already looking good! Closed the lid and let side A cook for 2 minutes. (I'll probably go 2min 30 seconds next time)

Oh yeah looking even better! Turn over to side B and grill (would do 2min 30 seconds next time). Then turn the ribeye back to side A at a 90 angle to create crossmarks on the meat. I closed the grill lid, closed the vent on the top and on the bottom and let the meat cook back on side A for another 2 minutes (again I'd add 30 more seconds next time for a true medium rare)

I removed the stead and covered it on the plate with aluminum foil to let the juices return to the meat. In the meantime, I threw some olive oil, onions and Dizzy Spice Cow Lick onto some aluminum foil and put it on the grill for the 10 minutes while the grill was 'cooling down' (I was reducing the heat so put on a pork should that will need to cook for about 20 hours)

All grilled up and no where to go... oh wait, yes there is!!!!! *lol*

and the final result!

It looks more medium than it was. It turned out to be pretty perfectly rare if you are a rare meat eater. The center was warmish and red/blue. Like I said, next time for my tastes I'll add 30 seconds each round and a little olive oil, but the steak was DELICIOUS and so were the mushrooms/onions!

Tasty Pork Tacos

14/100

Today's blog is a Big Green Egg birthday BBQ dinner :) Very healthy and while it took about 20 hours? It was sooo worth it.

 It started with a Pork Butt (actually, it's the butt of the pig shoulder)...

Now, you'll see this is armour pig shoulder? I bought it because it was on sale for 1.99 a pound. However, after thinking about it, I don't think I'll buy Hormel again. I'd much rather support local, sustainable farming, not the industrial farming Hormel represents. But the Butt Rub? Fan. Tas. Tic. I really like that it has no sugar.

I used the place setter in my big green egg with the metal pan to catch the drip pan.

                                      

I set the grill at 220 - 250 and cooked the pork until it reached an internal temperature of 200- apx. 20 hours. I have an incredible new thermometer that measures *both* the temperature of the egg *and* the temp of the food! AND???? IT'S REMOTE! So I can sit in my living room and look at the temp of the egg and the food without leaving my comfy chair! *laughter* woohoo!

This is a pic of the Princess and the Horses watching the green egg and the smoke and wondering what is going on!

I didn't take a photo of the finished product (I forgot) but here is the result: pulled pork with just the right amount of seasoning:

I also threw some sweet onion and yellow peppers onto the grill while it cooled (omg sooo yummy). I put a little saffola oil on them and some Butt Rub:

I made pico de gallo (tomatoes, cilantro, lime, jalapenos and onions), guacamole (avocados, lime, garlic salt, pepper, some salsa, cilantro, mashed together) and made spanish rice in my rice cooker (sushi rice and a can of Mexican tomatoes with mild chilis and cilantro and some cumin )

Dessert was chocolate mousse with fresh raspberries:

1 box of silk tofu

1/4 c agave

1c coconut milk

1 bar organic chocolate (no dairy)

1 bar Ghirardelli dark chocolate

3/4 c dairy free chocolate chips

1T vanilla

Melt chocolate in a pan slowly with coconut milk and vanilla until it turns shiny. Place the tofu into a large food processor and blend it until it becomes smooth. To help the blending you can add the agave (or maple syrup or honey if you prefer). Once the chocolate melts, turn the food processor back on and slowly add the chocolate to the tofu mixture. Mixture will look like pudding. Place into the refrigerator and allow to set up for several hours or overnight. Serve with raspberries a spring of mint and whip cream if you like. 

 

Wonderful, tasty and healthy! 

Peace,

MaryKate