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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Looking for Time, Temp, and Vacuum Bag Ingredients for Sous Vide Lobster
I attempted my first sous vide lobster tail this week. I put in a couple of tablespoons of butter, a dash of salt, and some fresh taragon in the vacuum bag and then put in the sous vide machine for 30 minutes at 140 degrees. I did a slight sear on the egg (about 30 seconds per side) at 500 degrees. It had a nice flavor but was a little chewy. I would greatly appreciate any input on the best way to sous vide lobster tails.
Two XL BGEs - So Happy!!!!