Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
last burgers we made were of the ground chuck variety, dome in the 450 range 4 minutes per side plus a tad more to melt the swiss , keep the mushrooms in a small saute dish on the side while everything is happening , toss the buns on at the same tim…
Welcome to forum Bryant,
Don't know where you is exactly but there is a great butcher/meat market in Pacifica ,
Check out the link , great place family owned / operated for the past 50 + years
Came out fine but I made a rookie mistake, I neglected to pull the plate setter for the sear so I did not get a good bark. Aside from that all good, well aside from the felt looking a little loose after I got the temp up to 550.
The taters came out …
I'm doing tri-tip tonight also, I'm going to try the reverse sear method, this will be new as I'm used to searing first, crossing my fingers.
* Tri tip reverse sear For tri-tip, I usually go indirect (i've done raised direct as well …