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
So I have decided to do some pulled beef for lunch next Sunday. Planning on using it in some tacos/burritos and I didn't want a really bbq sauce flavor an want to keep it more on the Mexican side. To insure the meat remains tender I still wanted to add some form o liquid during the braising stage of the cook. I was thinking beef broth with a little worster sauce. Any thoughts? I am going with hickory for smoke. Thanks all.