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 have read a lot of different techniques for making steak fries/potato wedges/grilled french fries and I am planning on making some tonight to go with ribeye (yes I am going for another TRex ribeye with the knowledge that there is NO WAY it can be as good the second time). The issue with the potatoes I am having is that I don't want to reset the grill to indirect and I am hoping I don't have to...? I am going to finish off the steak at around 400 and then I was thinking of using the grill basket for the potatoes and not pre-boiling them- I will toss them in olive oil salt and pepper and then use the basket closed dome- opening every 2 minutes to toss- I will use yukon gold? While the potatoes are going in the basket, I will have room around the edges to grill plum tomatoes and squash...? Any comments, tips, appreciated! Thanks!