Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Plate Setter

DynaGreaseballDynaGreaseball Posts: 361
edited November -1 in EggHead Forum
Yesterday, I cooked a tri tip with a recipe that called for searing first. Then removing and wrapping the meat to let it rest while the Egg temp is reduced to 350* to 400*, finishing with smoke at this low temp. It worked great. Once I removed the meat, and got the temp down, I changed the the setup to indirect cooking with my new plate setter. The result was a really good tri tip, and no broken egg parts. [p]Was I lucky? Is it ok to put a room temperature plate setter in a 350 to 400 degree egg? Could it ever crack at these temps? Does anyone know what the temperature range is so this can be done without endangering the plate setter?

Comments

Sign In or Register to comment.