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
-
Re: Does Reverse Sear provide with the same crust as a regular sear?
Yes, most often better since the surface is drier than when raw. *unless you go through steps to dry the surface, like leaving in the fridge overnight, open to air.3 · -
Re: Ribeye Cap
i unroll and grill hot and fast.3 · -
Re: Best way to cook these ribeyes
Also, if you like any smoke on your steak, you can add a chunk of oak or something during the indirect portion.2 · -
Re: Best way to cook these ribeyes
Reverse sear will work. Go indirect at 250-275 until you get to an internal temp of 130, since you want medium. Then, pull the indirect piece and raise the temp to 500-600 and sear each side for 60-9…7 · -
Re: Resistance is futile
6 ·
Friends
Followed by 9 people
