It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
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.