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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Dizzy Pig Steak Help

I am cooking some pretty thick steak tomorrow.

I usually do the reverse sear bit I was planning to grill them at high temp for five minutes max each side instead.

I was going to use one of my Dizzy Pig rubs but I am worried the rub will still be too raw if I don't cook for a long time and will overpower the meat.

What do you guys suggest?

Try my new plan or go back to the reverse sear?


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