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

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It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

onedbguru

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  • Sea2Ski
    How do you like the Advanco Slicer?
    I am not really pleased with the Chef's choice I got. I am returning it, and I think I might be going with the one you got.
    How thin will it slice? Deli thin? Can I chip meat with it?  Any and all comments would be appreciated!

    January 8
  • Fishbucket
    The problem for me and most anyone who knows what a good sear means is that 350 to 400 will not sear a steak as well as an EGG temp between 700 and 1200 degrees. A quality sear with a quality broiler unit in a 5 star steak house utilizes and 1800 degree temp to properly sear the meat and yet retain a cold center rare product. You can't do that at 350 or even 450. Frank
    September 2011