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
MNF: The Food--Best Wings Yet
At this point in the game the Rams are two TDs up on the Broncos and the leftovers are put away.[p]They were my best wings yet. I find wings to be the hardest thing to cook on the egg. Probably because the require attention when most things don't. My wings usually turn out burnt or kinda ruberry. Tonight they were perfect. I cooked four pounds at about 300*-350* for close to 45 minutes, turning most once. The wood was a hickory chunk.[p]The marinade was the Recado Rojo from Raichlen's rub book. This wet rub is great. We made it about a month ago and I used the final 1/2 cup or so on these four pounds of wings. They marinated for about 2 hours. The flavor penetrated the meat well and was a nice departure from the extra hot wings one usually thinks of.[p]MMMMmmmmm good.[p]Fritz