Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

2" ribeye

DelucaDeluca Posts: 95
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? Thanks Much

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