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


KB22KB22 Posts: 22
Help! Best way to cook on the egg?


  • ColtsFanColtsFan Posts: 1,791
    How thick? I'd reverse sear sub 300 to 120* then caveman it 
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • lousubcaplousubcap Posts: 16,777
    Key question above by @ColtsFan as if thin then hot and fast for me.  Anything greater than around1 1/4" thick is reverse sear time.  Quick response thermo and nail your desired finish temp.  
    Search function for much more info.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • KB22KB22 Posts: 22
    How does one reverse-sear? Sure I could look, but super lazy / drunk
  • StillH2OEggerStillH2OEgger Posts: 1,910
    If you're too lazy to do a simple search for one of the most common cooking methods you can find here, I sincerely doubt you'll want to follow through on the two simple steps it takes to execute a reverse sear. Either way, good luck.
    Stillwater, MN
  • Hungry JoeHungry Joe Posts: 1,540
    Microwave will be a lot easier. I'd guess 22 minutes on high will get it done.
Sign In or Register to comment.
Click here for Forum Use Guidelines.