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The Secret to Perfectly Done Meat, Fish and Chicken Every Time—Sous Vide

Mike Beek 6 Comments

sous-vide-steak

​ Let’s talk about a cooking technique that is making its way from the best restaurants to the the world of the Big Green Egg—Sous Vide. And no, “Sous Vide” isn’t a French restaurant. We Eggers and Kamado cousins are generally not thought of as “gourmet” chefs, but we are expected to turn out extraordinary […]

Tips & Techniques, Tools & Gadgets

I Don’t Need No Stinkin Thermometer — Or Do I?

Mike Beek Leave a Comment

thermapen

I often get the question: “What’s so special about thermometers and do I really need one?” The answer is “YES” …for two reasons: To make sure your meat, whether it’s beef, pork, chicken, turkey, etc. is cooked enough to safely eat. To make sure the meat is cooked to optimum perfection for taste and tenderness. Unless […]

Tools & Gadgets

Mike "The Green Egg Chef" Mike "The Green Egg Chef"

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