We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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
I have a small dinner party this evening. I have aged ribeyes 1 1/2" thick for the men and some 1" filet mignons for the gals. I have never actually cooked a filet on the egg. I normally do a Trex on my steaks but dont know if the filets are thick enough for this method. I would like to time the cook so all the steaks come off together. Since I am not for sure how all of the guests prefer their steaks I will go for safety and cook all till medium. Should I sear the ribeyes 90 seconds a side at 700 degrees as usual and skip a sear altogether for the filets and then after the ribeyes rest just put the filets back on at the 400 degree mark along with the ribeyes? Any suggestions or help as far as time and temp for both type steaks are appreciated.