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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'm throwing this on tonight and I'm looking for thoughts on this.
Normally I get the egg up to 600 and seer for 3 minutes on each side, shut the egg down and let it cook until internal temp is 130.
Are there any other methods anyone recommends for something this thick?