I didn’t post yesterday because I was busy working cooking the perfect steak on the Big Green Egg (small) on the sailboat. Using the recipe from the Big Green Egg Cookbook, I found the right steaks (1 1/4 inch Ribeye) and all the right spices. Using the book, I followed the recipe and the cooking directions to achieve near perfection on the grill. This was using a high heat (500 degrees) direct cooking method on the Green Egg, which it does quite well. I was impressed myself.
Lest you think I’m truly not critical of myself, the only thing I would change from the recipe is this: Next time, I won’t use as much sea salt as the recipe calls for, it seemed a bit much. Needless to say, the family and my parents fresh back from a month in Ecuador devoured the Green Egg cooked meal. I’m still shooting for the Beer Can Chicken, maybe Friday.
Here’s the link to my last Green Egg Adventure: Big Green Egg on a Sailboat- Ray Lampe’s Cookbook As My Inspiration
Next up…downsizing gets personal and next week- Tulum comes out of the water.