It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
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
Tried My Hand At A Steak Tonight.... Cooked Raised Direct At 350 For 6 Minutes A Side, Then Pulled The Raised Rack And Tried A Reverse Sear... The Steak Came Out Tasty, But Not Much For A Sear Mark....
Searing is for show, taste is what you are looking for and that looks good. If you care about how it looks you will get it figured out soon. Me I might have a picture worthy steak once every three months and I typically cook them twice a week. Doesn't matter what it looked like as long as it tasted good.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
Did you bump the temp up for the sear?
Crank the temp up for the sear, and try using a cast iron pan/skillet.
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith
Thx For The Tips.... I Left The Lid Open Trying To Bring The Temp Up... The Royal Oak Im Using Had Bunch Of Small Chunks, It Doesnnt Seem To Get Hot fast
It's a little harder to do without cast iron...you really have to let the grid heat up for a while. Like others mentioned...you can't taste the grill marks
I have the old style porcelain grids so I'm not sure if the stainless are better or worse for transferring the heat.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
Powered by Vanilla