Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
A few weeks ago there was a link to an Australian "exposé" of transglutamase, a.k.a. "meat glue." I knew the stuff had been around for decades, as part of the manufacture of imitation crab, etc. and that some hot shot chefs were using it to make cuts of meat not previously seen, or wierder stuff like meat noodles. The Australian vid raised a lot of troublesome issues.
Here is a contrary take:
The highlight of the article:
"The most important information I give chefs in meat glue training is: be aware that using TG can introduce bacteria into the interior of your product."
Otherwise, the writer's view is that most of the vid was sensationalist halftruths, or maybe quarter or sixteenth truths.