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
I found a nice little pair of porterhouse steaks for Sunday dinner, and decided to try out my new Jacaard on the strip side of each of them.
Wow. It made the strip side of these steaks as tender as tenderloin. Only "problem" was, I'd read in the instructions that it would reduce cooking time, but that slipped my mind while grilling them...and I kind of babied the tenderloin sides, keeping them to the outside edge of the grill. By the time the strip sides were as done as I wanted, the tenderloin sides were still very rare...but hey, I like very rare steak...so it wasn't really a problem. These were 2.3lbs together...I finished mine. My wife only ate half of hers for dinner.