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High Temps
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Several people have talked about High Temps on the egg (600-700) mainly for searing steaks. I have read a few talking about 1000 and more. Just wondering what you cook at this high of a temp? Always looking for new things to try with the Egg.
Comments
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Gentleman Jim,
I use the turbo temps mainly for steaks and pork chops. There is something magical about the flavor that high temp sears impart. If you are one of the few folks who are into squid, high temp squid is more tender than you ever thought a squid could be![p]happy new year
NB
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Nature Boy,
And you speak the real truth my son![p]Happy New Year[p]Carey
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