We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Our butcher had a sale on large, thick cut ribeyes. I think the one I got is 1.8 lbs. Any suggestions on the best way to cook it on the small so it is correctly done. I am afraid I will end up charring most of it to get medium in the middle. Maybe I am worried for nothing.
I was thinking direct at 600 in a stable egg to get the middle temp up faster. I will be using a small egg for this one.
Thanks for the help!