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
First low 'n slow pork butt this weekend
After making a few solid meals on my new egg including spatchcock chicken, pork sirloin tip roast and some plain ole wings, I'm taking the plunge and doing what I spent the money on the egg for, some good pulled pork.
I have traditionally done this in the oven (GASP!!!!!) and it's gotten excellent feedback but never has that smoke and fantastic bark that a good smoke will give you. So, this weekend I'm dedicating some time to my back yard and I'm going to see how things turn out. I've gotten a ton of great ideas and insight from this forum as well as other sites on the web. I'll post some after pictures (of course).
Now I need to make some home made BBQ sauce.