Baking Bread on the Big Green Egg (and Ribeyes)

Steaks and Bread with a Beer...do we REALLY need anything else?  Tonight it was finally nice enough to blow the dust off the Egg and do a couple of cooks.  First up, a Italian Herb Fleischmann's mix prepared in my Emile Henry Bread Cloche...I FORGOT to put in my platesetter so the bottom was overcooked but the bread was amazing regardless.  

  

Followed that with two Bone In, but Bone Removed Rib Eyes (Sustainably raised by Missouri Legacy Beef).  Finished it was some creamy rice and the EVER present Green Onions and a beer.  Nothing left but dirty dishes...lol.

Shown here after one side seared...a little Dizzy Pig Steak Seasoning...no magic recipes tonight.  Here's my Rig...dirt and all for those of you that have never laid eyes on my baby... LOL.

 

 KEEP ON EGGIN'

Simple Salmon

FINALLY a free Sunday evening and a long overdue return to my favorite, something simple and fast on the Egg; Simple Salmon.  Tonight's dinner was an experiment with 'frozen packaged'  salmon and prepared with nothing but with Paul Prudhomme's Salmon Seasoning. No lemon juice, no butter, just PP's seasoning.
 

Shown here about 5 minutes from plating, I have to admit, it was very good.  While there is nothing like a fresh cut, for the price we paid, it was very good we would do it again.

Ingredients and Directions

• 2 Salmon slabs, thawed and skin removed.
• Fire Up the Egg to 350 and stabilize
• Sprinkle Seasoning generously on Salmon

• Spray Emile Henry Griddle with Canola oil
• Place Salmon on Griddle and place in egg, shut lid.
• Allow to cook for 6-8 minutes and flip once
• Close lid for 5 minutes and check for flakiness.
• Remove, plate and serve. 

The Salmon was served with Field Peas with and home canned Relish, Baked Potatoes and of course, Organic Green Onions on the side.  Items used during this cook included, of course, the Big Green Egg, the Emile Henry Grilling cookware and the stainless steel  Rösle Fish Turner, a WONDERFUL device for flipping a full fillet.

Happy July 7th !

Okay, so it took me a couple of days to get around to cooking out...shoot me.  Took a long weekend and decided to NOT cook this weekend, tried a couple new restaurants, cleaned the garage, etc...Tonight's plating was a miss-mosh of traditional holiday flare with 1/4 Lb. Missouri Legacy Beef (free-range) burgers, served up on our new Emile Henry Dinner plates.  The beef was seasoned with a touch of Paul Prudhomme's Meat Magic and Provolone Cheese, the rest is pretty clear, it was from a can or boiled and broiled. 

 

Overall a very satisfying meal made in minutes. Hey, who said it always had to be original recipes and fancy photography, LOL - Have a Very Happy 7th!.

I did use our new Emily Henry Sauce Pot (converted to a bean pot tonight) to heat up the southwest black bean mixture on our Rosle Kettle Grill.

And what is a holiday cookout without Kingsford Charcoal...tried the rest, returned to the best!