Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

More surf and turf

mollysharkmollyshark Posts: 1,519
edited 2:58PM in EggHead Forum
After reading all the surf and turf info on those lobster tails, is there anyone here NOT doing them for NYE? I can't get the idea out of my head now! Am curious, though. How do you juggle the different cooking times/temps between the surf and the turf? A high temp turf with an idle and a medium temp do you manage it? Or should we assume 2 eggs at work here? I don't want to have to figure this out AFTER I've had champagne.


  • Nature BoyNature Boy Posts: 8,343
    The lobsters cook quickly. Why not do the turf first, and while they rest, fire up the lobsters, which are best served immediately. [p]During the turf dwell, your temps should come down to the perfect range for cooking the lobsters.[p]Just a thought
    happy new year!
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  • mollysharkmollyshark Posts: 1,519
    Nature Boy,
    Yep...that's about the only way to do it. Was thinking same on the dwell period. That usually drops it down to that 400 range. This is exciting! Will report back tomorrow!

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