Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
If you're in it for a fun experience and you're on the north side of town (Roswell), there's a place called Swallow in the Hollow. Get there early on a Saturday night to ensure you get seats for some great BBQ and live music - music usually starts at 10 and goes into the late hours of the night. I haven't been there for a number of years, but still hear great things about it.
Not sure if I'm overly careful, but my thoughts on ground beef is that you have to cook it through to kill all the possible bacteria. Don't get me wrong, I love a medium rare steak, but a good sear on the outside of a steak removes all traces of bacteria, where a burger can potentially have some funk in the inside if it's still pink. I guess if you're grinding your own meat its a different story though, since you know how sterile your equipment is. Maybe it's because I buy my meat from the local grocery store and I have a hard time trusting those teenage "butchers", that they're keeping a sterile environment.
Best steak I've done up to this point (had my egg for 3 months now) was this past Friday. I set the egg up with the CI grate, plate setter, then factory grate. Grilled steak at 350 on top grate with JD chips and a heavy dusting of S&P until internal temp reached about 118-120. I removed filets, factory grate, and plate setter, opened up the vents to get dome up to 700+, and seared for about 90 seconds a side on the CI grate, turning 180 degrees for those perfect grill marks. Steak came off and rested while the kids tater tots finished. I cut into the prettiest piece of meat I've ever cooked on a grill and the taste was phenomenal.