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
Legally Blind Egghead,[p]I'm not sure about the Maverick, but I bought two Taylor Wireless Thermometers. One for the dome and one for food. Since they have seperate channels, there is no interference. They work great. Amazon has them for $15 each r…
I've used this for pacific yellowtail (related to amberjack), wahoo and yellowfin tuna.[p]For 1 inch thick steaks - cook at 450-500 dome temp for 3 mintues per side. If your fish is a little thicker you'll have to add a bit of time.
This has been a great post. I like others assumed that TRex's method was dome closed. I now know why I each of my sears always turned out different.
That tears it...looks like I'm going to have to cook tonight to see how open dome does.[p]…
A sheet of aluminum foil, shiny side down, will turn anything of the grid to white ash. This works with less fuel and at lower temps (felt preserving) that just relying on high temps. Leave the daisy wheel open. When the white smoke stops, it's don…
Jolly Roger,[p]Thanks Steve (I mean Jolly) that does sound good. Did you change you forum name?[p][p]126.96.36.199
Mozilla/4.0 (compatible; MSIE 5.5; Windows NT 5.0)
Post a Followup to Steve in KC[p]Be nice