Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops
and Bell Pepper Kabobs
. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches
! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!
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
What is the best way to take out the plate setter when it is hot?
I am pretty new to this thing (the egg and this forum). I have learned a lot from you guys. Last night I reverse seared some filet steaks. What I took from the forum was to go indirect until 115 degrees. Take the plate setter out and crank the egg up to 600 degrees and then sear for 45 seconds per side. The steaks turned out great. I forgot to take pictures to post. My problem came when I took the plate setter off. I was using oven mitts that had rubber on them. I know not smart. The rubber started melting onto the plate setter. So I used normal cloth oven mitts but those got hot very quickly. What is the best method to get the plate setter off when it is already hot? Any help you can give would be appreciated.