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
Sunday Salmon and Asparagus
Picked up a Salmon filet from Sam's Club this morning and some Asparagus from the Farmer's Market yesterday. Coated the salmon with some olive oil, salt, and pepper almost the same treatment for the asparagus (I don't cook it enough to invest in the vegetable clips) drizzle of olive oil, salt, and pepper. Put the Asparagus on first then the salmon direct at about 400 degrees, not timer or temp I just cook the fish until it looks done (you can see that I had a little separation when I flipped the fish) and it was great. Served with a simple salad of english cucumbers, tomatoes, green onions, and home made greek dressing a couple of slices of baguette with some goat cheese.
No photos or did not happen...here they are...
BBQ since 2010 - Oh my, what I was missing.