We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
I don't know if this is the appropriate forum but here I go. Baby back ribs tuesday before thanksgiving. I used a rub recipie that my wife found a long time ago. Has paprika,coffee salt etc. I did not have enough rub to finish the job. A little pork but rub we tried last week to finish . In the egg for 7 hours at 225 to 250 deg. dome temp. The most succulent, delicious rack of baby backs we have ever tasted! I must admit this was after we ate a shrimp and asparagas dinner I prepared for my wife on the egg from griffin. We could not stop eating them even though they were for the next day. My point is sometimes the stars are aligned, you make mistakes and you still have a great cook! Keep honing your skills an document your results. We can all benifit. Happy Thanksgiving