05-09-2012, 12:05 AM
"Getto dry aged" for a couple of days, then at 200 degrees for 16 minutes (oven) then out to a scalding hot lump fire on my weber kettle for a couple of minutes on each side. Perfect Medium and no grey ring. Good luck with your new Egg!
Originally Posted by Deckhand
Mmmmm BBQ leftovers!
Originally Posted by SpikeC
05-09-2012, 01:27 AM
05-09-2012, 02:00 AM
05-09-2012, 02:15 AM
[QUOTE=Jim;106503]"Getto dry aged" for a couple of days, then at 200 degrees for 16 minutes (oven) then out to a scalding hot lump fire on my weber kettle for a couple of minutes on each side. Perfect Medium and no grey ring. Good luck with your new Egg!
Thanks for the food advice and the egg congratulations.
05-09-2012, 02:16 AM
That is really cool and an even better story for your grandpa.
Originally Posted by Kyle
05-09-2012, 02:18 AM
Wish I had the money to fly out for the gathering. That looks great!
Originally Posted by BurkeCutlery
05-09-2012, 02:20 AM
So you got a mini huh? I would get one, but they are pretty pricey considering how small they are. Look forward to seeing your XL and what you do with it.
BTW, I made some pizza on my egg and it is the b.est pizza i've had in forever. And I am from Philly
05-09-2012, 02:30 AM
Yes got a mini. Figured it was something I could fire up guilt free whenever and could take anywhere. I will definitely post photos of cooks when I get the xl including pizza. Part of the reason I want the xl is for ribs.
Originally Posted by AFKitchenknivesguy
That is quite a statement on the pizza. California pizza is no good. Best I ever had was Genos east in the water tower district of Chicago then we would rent a car and go to Indy 500. Hey it was rough
05-09-2012, 02:14 PM
Chicago deep dish or stuffed pie is hard to beat but a really different beast. Welcome to the egghead clan Deckhand!
Jason does Philly do coal fired pizza with clams?
05-09-2012, 03:29 PM
Can't say they do, but it's a possibility.
Originally Posted by Duckfat