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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
New Sous Vide Equipment is here!!!
Options
Comments
-
I've had the Sansaire for a few weeks now. Boneless chicken breasts are fantastic, tender and juicy without a chance of overcooking. I've done a few high-quality steaks (Prime Rib-eye) and a few lower-quality (select sirloin), both with good results. If anything, the select sirloin were the biggest surprise since they were very tender and full of flavor. Most of the time I just brown the meat in a frypan (because it is quicker), but I have also fired up the egg to 600-700 and done a quick sear. Personally, I think the frypan with butter tastes better, but the egg sear looks better.
Thinking about a long cook now such as short ribs.
-
Any reverse sear, wether the initial cook is done low and slow or in the trés booblay will often have some surface moisture when you are ready to sear. I've found the answer is to dry the surface of the meat, dab it with a paper towel. Before you can get a crust/Mailard reaction going, you have to steam off any surface moisture - much easier and faster to help it along.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
-
Thanks to forum influence, I'm waiting for this new toy to arrivecanuckland
-
Canugghead said:Thanks to forum influence, I'm waiting for this new toy to arriveI'm still going to try mine a few more times, but this does represent my experience.Dallas (University Park), Texas
-
Couple of articles about gas taste, I'm hoping by letting the fire establish before torching the food with the tip only will help avoid the taste, kind of similar to how we let the voc burn off the lump before putting food in the egg? I'll experiment with inexpensive chicken first, if it doesn't work the toy will still be good for plumbing and soldering work!http://forums.egullet.org/topic/138701-butane-in-the-kitchen-for-a-torch/canuckland
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum