Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Sous vide hmmmmm???

I am having such a hard time trying to understand this little hot tub thing. When the tub arrived I started reading and it scared the daylights out of me with all the talk about salmonella and pasteurizing. I read my books and searched the Internet for some common ground as to temperature and time. I did some turkey tenders according to a recipe for turkey breast in the Modernist Cuisine at home. 135 for 2 1/2 hours. That didn't work. Bagged it back up and cooked it at 138 for another 2 hours. Very good. I loved it but MDSH wouldn't touch it - it was pink which is what the book said it would be. How do I know the starting temperature for different cuts of meat and still be sure I'm not growing funny things?
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !

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