Dinner for TWO...at Last!

Seven Months is a LONG TIME...Welcome Home. Of course, first order of business was to fire up the Big Green Egg, toss on some Bush Grillin' Beans with a heavy dollop of Beer Mustard and about a half a large Vidalia onion, chopped. Marinated the Ribeyes with Dizzy Pig's Cow Lick (there goes another free plug; got to stop that...)

The Wallflowers

Columbia offers a LOT of opportunities for entertainment...tonight it was a FREE concert with the Wallflowers...outstanding.

Whats Up with Google Blogspot???

Seems like I cannot get my text and pictures to manipulate properly (move them around, reposition etc)...not hearing back from google customer service but my blog is beginning to look like a mess.

Anyone out there with the solution? We used to be able to reshape pictures and drag them into position in your text to make things look good. I really don't want to have to resort to using pure HTML to fix this...HELP!

Starting Lump Charcoal in the Big Green Egg

It seems like no matter what forum I view there is constant debate about the best method of starting lump in the Big Green Egg. I've seen everything from paper towels soaked in EVOO to literally FULL ON weed burners and everything in between.

From my perspective it's about planning a patience; if you want instant TREX then maybe you need a weed burner...if you just want to light your BGE, walk away and go prepare items for cooking, then these "Fire Starters" are perfect. I've used them the past year after trying just about every other method (Mapp Gas included) and I found that placed appropriately, one or two of these in a big bowl of lump will light and allow you to get to ANY temp in just a few minutes, of course BGE damper controlling required.

In the stores, they run about $3 for 6, however on the internet you can find them fot about $3.60 for 24. As long as I can buy these things...I'm using nothing else personally. My two cents...and KEEP ON EGGIN'

Ribeye, Fresh Sweet Corn and a Special Salad

Nothing extra special about cooking another fabulous Sam's Club Ribeye with Dizzy Pig COW LICK...T REX STYLE; however the farm fresh insecticide free Sweet Corn was maybe the best I have ever tasted. The key to this meal however was the salad...while it doesn't look special the combination of ingredients made for a truly special dish.

Ingredients
Fresh Lettuce, Shredded Parmesan, CORN, Yes CORN off the Cob, Texas Toast Croutons
Garlic Ranch Dressing, 1/2 medium tomato (Serves ONE)

Rock Bridge

Rock Bridge in Columbia just off the Devils Ice Box trail...there is some amazing hiking around here!

Welcome FOODIES and FOODISTA GANG!

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College Bound!

One Last Graduation Celebration for our Maggie Mae...can't believe she is moving to College in less than a month!

Mid Mo Fireworks via YouTube

Attended the fireworks show in Columbia, MO last night. Sat under the umbrella for 2 hours; determined to stick it out only to find out that the fireworks were about 45% to my left and a surprise to about 99% of those facing the stadium like I was...so the photos and camera shots have street light interference. Also, they shot them off into a low hanging cloud cover so the big ones disappeared into the clouds...the show must go on I guess.

July 4th Party for One on the Big Green Egg

There was NO WAY that a July 4th Holiday was going to pass by MY Big Green Egg without SOMETHING being cooked on it! So regardless that the family is spread all over the Northern Hemisphere...out I set this morning for for organic sweet corn, Strip Steak and Asparagus.
Broke out the EMILE HENRY 'FULL FLAME' pot my sweety just sent me for my Birthday and boiled up the water for the corn while the coals got up to T-Rex for the steak. I had previously frozen the asparagus and the thawing process breaks it down enough to allow you to boil it in EVOO and Minced Garlic...add a few slices of French Bread, some organic Green Onions and some SUPER Japalenos and you are done.

Oh yes, I used Dizzy Pig's COW LICK rub which has now taken over as my favorite rub after a year of being loyal to Bad Byron's Butt Rub...of which I will still use for MANY other cooks. Have a great FOURTH OF JULY !!!