Search results for query: *

I am a little confused by this obsession over the 40°-140° food danger zone. I put a 10 pound pork butt on at 40° last night at 9PM. It was 1:30 AM before it got to 140° so it spent 4½ hours in the dreaded danger zone. Did the subsequent rise to 200° kill off the massive midnight bacteria...

Thanks Chris. New to the BGE and SV. Thought that, if you wanted to sear the outside quickly without cooking the center more, hotter would be better. Some BGE people have reported dome temps over 1000°F but also report that getting there pretty much uses a whole load of fuel. Since my BGE is...

Thanks chef jimmyj. This whole thing has also got me thinking about less extreme variations in desired doneness. For instance, my Mother-in-law (Mae) likes medium-well while my wife and I are in the medium camp. I'm wondering aloud if our steaks could be SV at 140 for 90 minutes then pulled...

Within the last 30 days I have acquired both a Big Green Egg and a Sous Vide appliance. This combination got me thinking about my Father's problem. He also has a Big Green Egg. His problem is that he likes his steak rare while his wife likes hers well done. They would like both steaks ready...