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 am having such a hard time trying to understand this little hot tub thing. When the tub arrived I started reading and it scared the daylights out of me with all the talk about salmonella and pasteurizing. I read my books and searched the Internet for some common ground as to temperature and time. I did some turkey tenders according to a recipe for turkey breast in the Modernist Cuisine at home. 135 for 2 1/2 hours. That didn't work. Bagged it back up and cooked it at 138 for another 2 hours. Very good. I loved it but MDSH wouldn't touch it - it was pink which is what the book said it would be. How do I know the starting temperature for different cuts of meat and still be sure I'm not growing funny things?
Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !