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
Rounded up our weather is 100/100 today (that's temp and humidity) so I'm staying in after having made my weekly run to the local farmers' market. I plan to whip up three batches of Spin's pizza sauce and will be using fresh basil for the first time in my life. The recipe says to use 2 T of minced fresh and 1 T of dried. Some questions are in order. How small do you mince the leaves? Can I just used 3 T of fresh and be done with it? Is too much basil a problem? PS any secret to freezing the left over basil or hhow else can it be used? Thanks! RRP