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
Greek style Nagano pork tenderloin brochette
Nagano pork is a local brand of pork that has a superior marbling and a distinctive pinker color. The tenderloin was cut in cubes and placed in a marinade for 2 hours before assembling the kebabs. The kebabs were then grilled on the egg for about 12 minutes @ 450F until they reached an internal temperature of 147F
-3/4 cup olive oil
-1/4 cup Xeres wine
-Juice of 1 lemon
-2 tablespoons greek spices
The potatoes are wedges of Russet potatoes tossed in olive oil and the same greek spices used in the marinade. The tzatziki was store bought.
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli