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
New Egger here from Minnesota. Last night I made some potatoes that were really quick, easy and fairly tasty. I cut them up into quarter/half dollar sizw chunks, put them in a zip-lock bag with 1/4 cup of olive oil and a good amount of Dizzy Dust. After shaking them up and putting them in a foil pan, I determined that they need more dust and really doused them. Put them in (place setter legs down and the pan resting on a rib rack) for an hour at about 390 with 4-5 mesquite chunks in my lump. Pretty good potatoes. After that I opened it up and attempted my first steak searing.
The Green Egg is an amazing contraption