Dizzy Pig Tri Tip

Well it's been 4 weeks since we did any cooking on the Egg...a NEW record and one that I am not proud of but it happened...

Tonight we did Naked Tri Tips with a dusting of Dizzy Pig Cow Lick; some sauted vegetables and green beans.  No recipe just get the Egg up to TRex, sear them, take them off, cook your vegetables and put the tips back on, reduce the heat, close the lid and take off at 125 degrees, let rest for ten minutes and serve.  It was our FIRST tri tip with Dizzy Pig Cow Lick and it was wonderful. 

Tri-Tip was OF COURSE Free Range Beef supplied by Missouri Legacy Beef of Salisbury, MO.  The veggies were all organic from Natures Grocer (new green store in COMO). 

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No Recipe Required - Free Range Tenderloin Tips

After almost three months of cooking at least 2 times a week with a goal of not cooking the same thing twice, we broke down and cooked up some tenderloin tips tonight. It was a great run of new recipes and dishes we had never tried before...back to basics tonight.

No recipe required...T Rex with some Dizzy Dust.  Corn on the Cob and fresh baked white bread.

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)

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 !!!