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Re: Steaks - other methods than just reverse sear
Arrrgggghhhh!!! We used to have perfectly good words for this, and everybody understood them the same way. Why in BLAZES would "good" steak houses take it upon themselves to redefine words…3 · -
Re: Sambal Chicken Skewers
What's "too spicy" is hugely dependent on who's tasting. The sauce tasted on its own had little bit of a bite, but the final product didn't seem very hot to me at all. My wi…1 · -
Re: What are your Go To WOOD choices?
We all have different tastes. Buy just a few different types and USE them for a while, on different things, and see what YOU like. Then try a few more types and see what you think. I like some things…2 · -
Re: Searing Steak (Food Lab Guy)
I'm very happy with "regular" searing over charcoal in my BGEs. I usually sear at 650° or so, a minute a side, and I like the result. I swear it just tastes better to me than searing i…1 · -
Re: what's the internal temperature of the juicy well done hamburger?
I agree that I like my burgers on the Egg, usually cook them pretty well because I'm concerned about bacteria from store-bought ground meats, but they seem pretty juicy to me on the Egg. And I p…1 ·
