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!
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I am cooking some pretty thick steak tomorrow.
I usually do the reverse sear bit I was planning to grill them at high temp for five minutes max each side instead.
I was going to use one of my Dizzy Pig rubs but I am worried the rub will still be too raw if I don't cook for a long time and will overpower the meat.
What do you guys suggest?
Try my new plan or go back to the reverse sear?