Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Anyone done a Rib Cap on the Egg?

DeplesisDeplesis Posts: 215
edited November -1 in EggHead Forum
I've done them on the Webber (did I say that out loud?) and on the brinkman but not yet on the Egg. 2 camps here: one says sear em and keep them rare and the other says sear them and then roast to medium to firm up the texture. Looking for advice on the egg.
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