Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
We placed two Yellowfin stakes in a brine bath for 45 minutes. Then sous-vide them at 105 degrees for 1 hour before searing them on a CI skillet at 450 degrees for 30 seconds per side. Served with a Greek salad and quinoa/brown rice side dish.