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
Ay Elote, Ribs and Tomato Pie
Hope you'll had a great and safe holiday.
Made a batch of Pice de Gallo to snack on while meal is cooking:
Started with a slab of Baby Backs.
300F indirect 3 hours, basting last 1/2 hour. Left bone side down whole cook.Covered for 2 hours with HDAF and they were still warm.
Had a tomato pie that YB first introduced me to back in '06 or so. Thanks Larry.
Ready for BGE:
Cooked indirect 350F for 40 minutes then let rest 20 minutes:
Made a corn souffle but no pics so did some Mexican Elote wirh butter, salt and chile powder:
Dessert: store bought red,white and blue cupcakes-forgot pic. Thanks for looking.
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!