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
Chicken fat cooking question
Hello all. Planning a spatched chicken raised direct on Saturday and wanted to clarify something. I plan on cooking at 400 degrees with the chicken raised and a pan full of veggies (potatoes and carrots?). I am thinking just do this set up until the chicken is done. Will the skin crisp up with the pan underneath creating an indirect type setup. Should I do plate setter so the veggies don't burn? Should I add oil or butter to the veggies or let the chicken speak for itself? Thanks all.