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
3rd cook went for the reverse sear
So three cooks in I decided to try the reverse sear with pecan wood chips. (I was a bit nervous about opening her up for the sear, didn't want to lose an eyebrow)
Wife and I both liked it a lot. I used strips because that's what she prefers but while we were eating I was selling her on the benefits of the ribeye for this type of cook.
I really liked the wall to wall pink that I got, I didn't think to snap a pic until I was to the last bite.
Props to you all on here as a first timer the discussions about this technique were enough to get me through the cook with no problems. I look forward to learning more as I go!