Legacy Beef Tenderloin MELTS IN YOUR MOUTH!

Cookin' for One:
Cooking on a Large Big Green Egg for one is not tough, but it does seem like a little overkill, especially in the Lump Charcoal department. However after 3 months without having ANY BGE I just need to shut up and COOK! Maybe there is a mini BGE in my future???? If Santa is listenihng.

Tonights Dinner:
After a day of reading stuff for work, a quick trip to the Earth Day festival downtown and two naps, count them TWO naps, I thought I should get busy and think about supper. Tonight I cooked up some fresh asparagus (organic) and a .3 oz Beef Tenderloin from Missouri Legacy Beef I picked up at the Farmers Market here in Columbia Saturday morning. After first arriving and seeing the NO DOGS ALLOWED sign I almost turned around (I had both my dogs with me). After walking them around for a half hour I put them in the car and jogged to the market to get a steak, a cherry pie and the asparagus (and yes, it was cool and the windows were down about 6 inches).

Preparation and cooking:

1. Bring Tenderloin to Room Temperature and rub on BAD BYRON's BUTT RUB...let marinate while you fire up the Big Green Egg and bring it up to T Rex temperatures.

2. Washed up the asparagus, trimmed the butt ends and sprayed the bamboo steamer with olive oil (keeps bamboo from taking on the smell of the food you cook).
3. Sprayed the asparagus and coated it with garlic and parsley (ground).
4. Fired up the egg and brought three (3) cups of water to a boil and placed the steamer on the wok for 15 minutes.
5. Wrapped my twice baked potato (store bought and NOT organic, ha) in foil and placed it on the second layer of the bamboo steamer.
6. Removed the steamer and seared the Tenderloin on both sides (about 1 minute and 30 seconds a side) and removed it for 10 minutes.
7. Finished the steaming of the asparagus for another 10 minutes then plopped the tenderloin back on the t rex hot grill for 2 minutes a side and DONE!

KEEP ON EGGIN'

Chicken BOBO Pizza

Pizza on the Big Green Egg is as close to brick oven pizza as you can get without the brick oven. This recipe utilizes store bought ingredients and doesn’t require you to prepare pizza sauce and with NO LOSS OF FLAVOR OR ENJOYMENT. Give it a spin!

Ingredients
2 Chicken Breasts – Boneless, Skinless
1 12 “ Boboli Pizza Crust Regular not Thin
1 Pkg. Boboli Pizza Sauce (1/2 cup)
2 Cups Mozzarella Cheese – Shredded
1 Cup Colby-Jack Cheese – Shredded
Shaker Shredded Parmesan Cheese Kraft
½ White Onion
¾ Large Green Pepper
½ cup Sliced Olives with Pimentos
Olive Oil
4 cloves Garlic

Preparation and Cooking Directions1) Remove Grill and Preheat and stabilize Big Green Egg to 400 degrees.
2) Insert Diverter rack and stabilize temperature.
3) Slice VERY thin all vegetables and set aside (use a ceramic slicer to get them paper thin)
4) Slice Chicken breasts into quarters and brown in Olive Oil and garlic until 95% done (juices will be running)
5) Remove from heat and dice, set aside.
6) Place Boboli Crust on a BGE Pizza Stone
7) Rub Olive Oil on crust then spread Boboli Pizza Sauce evenly
8) Add 1 cup of Mozzarella Cheese, Chicken and the Colby Jack Cheese
9) Add the remaining vegetables and cover with remaining Mozzarella Cheese
10) Sprinkle Parmesan Cheese (to taste).
11) Place in Big Green Egg, Close Cover and cook for 23-25 minutes and DO NOT PEEK!
12) Open BGE, slice with pizza cutter right on the Pizza Stone and serve directly to plates.