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 did this earlier this week and am just now getting around to consuming some of it. I cured using the recipe from 'Charcuterie'. Wow, it came out really good.
Here they are after the cure....the thin tail ends are a little over cured...not sure how to remedy that next time.
...and after a 6 hour cold smoke (cherry chunks for smoke).
Finally...Served for lunch today after letting it sit a few days to let the smoke mellow. I'll be doing this a lot from now on..really good stuff.