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

Want to see how the EGG is made? Click to Watch

My letter to the editor at MONEY magazine

mad max beyond eggdome
mad max beyond eggdome Posts: 8,134
edited November -1 in EggHead Forum
as i posted a couple of days ago, money magazine ran a ratings of grills, and named the BGE, "best smoker". but they also said "its not ideal for items like steaks and burgers.". . . .BLASPHOMY i say. . .so here is what i sent them this morning:[p]"To the Editor:

As a devoted "Big Green Egg" owner, I was pleased to see you acknowledge the BGE as the "Best Smoker" in the July issue of MONEY ("The Grate Outdoors", Paul Lukas). However, I must take issue with your statement that "It's not ideal for items like steaks and burgers." One of the things that makes the BGE the best cooker you can buy, is that besides smoking foods at very low temperatures, and roasting them like you would in an oven (enjoying the moisture retaining qualities of the ceramics that you simply can't achieve in either a metal gas grill or an oven), is that you can also reach extremely high searing temperatures (well over 1000 degrees with a fair amount of ease). Simply put, a steak done in the BGE is like none other. A popular method for cooking steaks, known to all BGE owners, is what is called the T-Rex method (named for the BGE forum alias of its inventor), whereby you sear your steak at over 800 degrees for a couple of minutes per side, then pull it from the egg to let it 'rest' for 20 minutes while you let the BGE temperature drop to 400 degrees, then put the steaks back in the egg to let them 'dwell' for a few more minutes till done. Most BGE owners will tell you that they never eat steaks in restaurants anymore, because we simply can't buy one there that tastes as good as what we cook on our eggs. The combination of high temp searing, charcoal/wood flavor, and the moisture retention of the ceramics during the dwell, makes for flavor and tenderness that you can never achieve in even a high temp gasser like the Golden Blount. And with the money you will save purchasing the Big Green Egg, you can buy an awful lot of prime beef.

Come on down to Northern Virginia, and I will be happy to personnally prepare one for you!

Max Rosen
Arlington, VA"[p]thanks to those that offered tips for my response. .. lets see if i get a call for a steak. . .[p]

Comments