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Dammit Bobby!
Comments
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What's that contraption he's cooking them on?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Medium Rare._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Cut him some slack. I believe he is in the propane business. Medium rare for me.XL BGE; Medium BGE; L BGE
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Actually, I left my job at Strickland propane, moved to Canada and am now a committed egger!Medium Rare, by the way.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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"That there Bobby, is a propane cooker..."Griffin said:What's that contraption he's cooking them on? -
Well done with ketchup.Just kidding, medium rare.Large BGE, Mini BGEMorgantown, PA
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Propane. He sells propane and propane accessories!!!
LBGE since 2014
Griffin, GA
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Rare or Medium Rare"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Griffin said:What's that contraption he's cooking them on?
That's propane "taste the meat not the heat""Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Med rare...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Boiled.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
rare for me, bitches
______________________________________________I love lamp.. -
Do you sell charcoal and charcoal accessories?TexanOfTheNorth said:Actually, I left my job at Strickland propane, moved to Canada and am now a committed egger!
Medium Rare, by the way.Flint, Michigan -
http://www.seriouseats.com/2012/05/how-to-grill-a-steak-guide-food-lab.html
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html?ref=obinsite
From the sous vide article:
130°F (medium-rare): The meat has begun to turn pink, and is significantly firmer. Moisture loss is still minimal, at around 4%. Intramuscular fat has begun to render, which not only lubricates the meat, making it taste juicier and more tender, but it also delivers fat-soluble flavor compounds to the tongue and palate—beef at this temperature tastes significantly "beefier" than beef at 120°F. When tasted blind, even self-proclaimed rare meat lovers preferred this one, making it the most popular selection.
So I go for 130'F
Toronto, Canada
Large BGE, Small BGE
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Medium- Rare, more on the rare than medium
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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