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
Cooking on Himalayan Salt block
I got a Himalayan salt block for my birthday from my mother. The person she bought it from said there is no need to season the meat at all,but I put a very small amount of Raging River on it. I Cooked it on the salt then moved it to the grill to get a little char on it. When I was about to finish, I added same Monterey Jack. The chicken did have an interesting salty taste. My wife thought it was better than chicken I had cooked in the past. I wasn't too sure about putting the salt over direct heat @ almost 500 at one point , but it did fine. Next....a steak with no seasoning at all!