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National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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The reverse sear is the redneck version of sous vide...

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Comments

  • Little StevenLittle Steven Posts: 27,303
    edited April 2013
    So, "the thickness of the beef is the single biggest factor in cook time" is inaccurate? Just asking.

    Steve 

    Caledon, ON

     

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  • HogHeavenHogHeaven Posts: 264
    I believe so yes, if... All other elements of the cook are the same. if you were cooking a 1" and a 1 1/2" and a 2" steak from the same cut of meat. The 1" will get to temp 1st, then the 1 1/2" then the 2". If one is an old dry age piece of meat then you've changed the elements. But the thickness of the meat is the single biggest element in determining how a steak should be cooked. I don't even bother with the reverse sear with steaks that are 1" or less. I just move them closer to the fire and cook then start to finish at the same spot the entire cook. Over and inch then I do the reverse sear.
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  • cazzycazzy Posts: 7,782
    So confused :-?
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:
    http://eggheadforum.com/discussion/1182005/2015-egghead-rub-sauce-exchange/p1

    Just a hack that makes some $hitty BBQ...
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  • Little StevenLittle Steven Posts: 27,303
    Think I'll just stick with the hot tub method. This hurts my brain.

    Steve 

    Caledon, ON

     

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  • bclarksiclebclarksicle Posts: 107
    Also Jim, is your watch calibrated? :D
    Most underrated post on this thread.
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  • Little StevenLittle Steven Posts: 27,303
    Thank you, thank you very much ;)

    Steve 

    Caledon, ON

     

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  • Porterhouse was 1"
    The current temp of the egg per the dial matches the temp of the iGrill probe
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