Philly Cheese Knock Off (free range beef)

Missouri Legacy Beef's (free range) Pre-Cooked Peppered Eye Of Round Roast Beef was the centerpiece of this Philly Cheese Steak Knock Off.    I've had this in the freezer for a few weeks and had thawed it for slicing for sandwiches.  Tonight I decided to try my new Emile Henry Baking Stone as a griddle and tried my hand at making these sandwiches that turned out MAGNIFICANTLY! 

Ingredients

• 1 Pre-cooked, peppered Eye of Round Roast Beef (Shaved)
• 1 Organic Sweet Onion, chopped and diced.
• 1 Medium Green Pepper, chopped and diced. 

Condiments

• EVOO Mayonnaise
• Tomatoes
• Jalapenos

Directions

1. Preheat Big Green Egg (hot) and grill the onions and peppers until crispy tender and remove.
2. Place Emily Henry Baking Stone on the Egg and place shredded beef, onions and peppers; adding water to create steam.
3. Continuously stir and slice the beef and then mix (3-4 minutes) until the beef is heated through.
4. Add Provolone cheese and drizzle on more water and cover with a lid for 15 seconds.
5. Serve into Hoagie buns, dress with your favorite condiments and serve.

Note:  The baking stone is a little large for the Large Green Egg but the height turned out to be perfect for this cook making the set up work like a restaurant griddle. Since we were using pre cooked beef and no oils there was no risk of flare ups.

Chicken Teriyaki Stir Fry - Emily Henry Ceramic WOK

Tonight's dinner was a minor variation on some of my other WOK dishes, Chicken Teriyaki  fixed in our new Emile Henry Flame Top Ceramic Wok.   

Ingredients

• 1 Bottle, La Choy Teriyaki Sauce
• 3 large Free Range Chicken Breasts (Boneless), chopped to bite size pieces
• 6 Green Onions, diced
• 2 Tbls. Minced Garlic
• 1 Large Red Pepper, sliced/chopped
• 1 Medium Green Pepper, sliced/chopped
• 1 14 Oz. Can - Baby Corn
• 1 8 Oz. Can - Sliced Water Chestnuts
• 10 Oz. Bamboo Shoots (canned or fresh)
• Soba Noodles

Directions

1. Boil water in a Emile Henry Flame Top Stew Pot and add Soba Noodles, cook for 2-3 minutes then remove and drain.
2. Add EVOO to the Emile Henry Flame Top Ceramic Wok and when hot, add green onions, garlic and chicken, stirring continuously until 90% done, remove from wok and wrap in foil.
3. Add Peppers and stir until tender-crisp then add remaining vegetables
4. Stir until heated through then return chicken to wok, add a small amount of EVOO and continue to stir until chicken is done.
5. Add Teriaki sauce and stir until heated through then dump in the Soba Noodles and continuously stir until hot then remove and serve.

New Toys for the Grill! (and the sidewalk is 133 degrees btw)!

Held out for the entire grilling season at Dillard's and finally got this at 50% off retail and 40% off clearance...almost makes it disposable!  The use for this on the egg will be primarily when I am using the griddle or other items where a surface temperature would be of benefit. 

And at those kid of prices adding it to my collection of thermometers was justified (as I am trying to convince my wonder wife returning to the car and from my warped sense of "Grillin' Toys world").  Looking for some new cooks for the weekend but with these temperatures I'm probably going to settle on something FAST...maybe a Wok Chicken recipe or something. 

Stay Tuned and thanks to all of the new followers on my FaceBook site    Keep On Eggin'   

P.S. I hope all those new gadgets I've been playing with on the blog here aren't too much of a distraction; I love the traffic and the comments and emails I receive from everyone.  And I love following some of you  with cooking sites too!  Unfortunately I had to limit comments  on my posts to only members to cut out spam posts but some of the most common requests were to be able to print the blogs so that's done now with the printer friendly button. 

Nacho Mama's Pizza - and a Pepperoni too!

Baked two pizzas on the grill tonight, one Nacho Mama's and One Pepperoni and Cheese...

The ingredients for the Pepperoni pizza should be fairly obvious...the Ingredients for the Nacho Mama's included: 

Ingredients

                                                                                              

€        16 oz Can Refried Beans                                         

€        Pillsbury Regular Pizza Dough                  

€        2.25 oz Sliced Black Olives (1 small can and optional)                        

€        2 cups Shredded Mexican Colby Jack                    

€        1 cup  Petite Diced Tomatoes                                 

€        1/2 Cup  Diced Green Onions.

€        1 cup Shredded lettuce                                            

€        1 cup  Sour Cream                                                   

€        ½ cup Sliced Jalapenos (pickled and optional)                                       

€        1 Lb. Lean Ground Beef (85-20)

€        Salt and Pepper 

€         6- 8 oz Chunky Salsa – Medium

Directions Brown beef with salt and garlic pepper, spread beans, meat, tomatoes, salsa, onion and cheese.  Top with chilies and place on parchment paper on pizza stone at 500 degrees, Indirect for about 10-13 minutes.  Remove, slice and serve with sour creme and chopped onions and tomatoes.