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
Planning to cook for lunch tomorrow considering tomorrow afternoon and night is shot and no way to cook. So I picked up 2 Slabs of St. Louis style and a 1# pork tenderloin. Planning to do the 3/1/1 method at 250 dome and adding the tenderloin during the last hour. This will be the 1st time I've cooked one. Do you think it'll be done about the same time as the ribs?
Clanton, Al LBGE