April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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
Has anyone ever tried this? One of the Brazilian restaurants in town does some kind of flank steak or round and somehow gets provolone injected in there. If you've been to a Brazilian place you can imagine them walking around with a bug hunk of meat on a stick and slicing off pieces with cheese oozing out. I'd like to try to replicate this somehow. Any ideas?