We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Searing - what do I need?
I have read various posts regarding searing.
Some talk about searing down by the fire (using a Spider or grill grate that fits down there) and others that don't specify. Can I assume that I can sear with a CI grid ontop of the fire ring at a very high temp (600-650) and then pull them off, lower the temp and put them back on the same grid for the roasting? Or do I need to modify the setup and use something near the lump and raise it up for the roasting? As always...thanks!