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Cooking Forum
Green Egg
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<blockquote data-quote="Hogbear" data-source="post: 1719170" data-attributes="member: 2649"><p>Get the large. I've had several people tell me the steaks I've cooked on it are the best they've had in their life. Just T-bones or ribeyes from the meat case at Walmart, but seared at 700* and then finished off at 400*. Makes great bbq chicken or porkchops cooked slow at 300 too. Once you get the vents set it holds the temp for hours. They're not cheap but it'll probably outlast me so not bad when you amortize it over about 30 years.</p></blockquote><p></p>
[QUOTE="Hogbear, post: 1719170, member: 2649"] Get the large. I've had several people tell me the steaks I've cooked on it are the best they've had in their life. Just T-bones or ribeyes from the meat case at Walmart, but seared at 700* and then finished off at 400*. Makes great bbq chicken or porkchops cooked slow at 300 too. Once you get the vents set it holds the temp for hours. They're not cheap but it'll probably outlast me so not bad when you amortize it over about 30 years. [/QUOTE]
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