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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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A little ribeye on a hot skillet.

Car Wash MikeCar Wash Mike Posts: 11,244
edited 12:14PM in EggHead Forum
<p />Nessmuck turned me on to Sizzling Skillets, very impressive when serving to guests. If you are a slow eater, keeps food hot the entire time.
Time to catch up KS Cheryl. LOL. I might just serve something hot. I mean real hot.[p]Mike[p]Just having fun.



  • DarnocDarnoc Posts: 2,661
    Car Wash Mike,
    I use those with steak and Mexican dishes as well to make a good impression on my guests as well.Just remind them that the cast iron plate is hot and will stay hot for a short time.Use metal forks and not your fingers to pick up the food.

  • ChainsmokerChainsmoker Posts: 106
    Car Wash Mike,
    where do you get them

  • T-QueT-Que Posts: 42
    Also remember to leave the meat a little rarer than you really like it as it will continue to cook more on the hot plate than on a regular plate. [p]T-Que

  • HungryManHungryMan Posts: 3,470
    I'm going to a supply store tomorrow if time permits. You can e mail me and I will let you know what they cost. Ill even ship you a few if you want.

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