Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Give em' the bird.

BadongBadong Posts: 126
Brined with salt, pepper, rosemary, thyme etc. Rufus Teague rub, stuffed with citrus, onion, garlic, injected with melted butter and apple juice. Smoked indirect with Jack Daniels and Apple wood chips.  Can't wait till tomorrow . . .
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Comments

  • MickeyMickey Posts: 16,420
    Very nice
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • nolaeggheadnolaegghead Posts: 14,259
    yummmm
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • Looking good. Mine is ready as well. I'm going a little less complex. Spatchcocked and rubbed with olive oil. Classic Simon and Garfunkel rub. Can't wait. 16 lbs of deliciousness!

    IMAG0371.jpg 1001.5K
    Mark Annville, PA
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  • BadongBadong Posts: 126
    Looking good. Mine is ready as well. I'm going a little less complex. Spatchcocked and rubbed with olive oil. Classic Simon and Garfunkel rub. Can't wait. 16 lbs of deliciousness!
    Let us know how it turns out.
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  • BadongBadong Posts: 126
    OK, now I need to warm it up.  We brought a roaster to the cabin.  I'm thinking 300 degrees for a couple of hours.  Thoughts?
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