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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

brewbq

About

Username
brewbq
Joined
Visits
103
Last Active
Roles
Member
Points
1
Posts
52
  • Re: Memphis Dry Rub

    Try the recipe for Meathead's Memphis Dust on amazingribs.com.  It is all I use and I don't feel the need to look elsewhere.  It's that awesome.
  • Re: Steak

    I prefer reverse sear, though its a PITA on a single egg.  Set up for indirect at 225 and cook until the internal temp is around 110.  Then take the steaks off, remove the plate setter/spider-stone and crank the egg up to 600 or more.  Then throw the steaks back on for a minute or two a side, aiming for an internal temp of 135 or so.  The grid marks are nice, but I prefer to sear the whole surface an even dark brown and the internal temp of 135 makes things nice and medium rare inside.  Just my two cents.

    @Parallel - Those look very delish.
Click here for Forum Use Guidelines.