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
Need weekend Advice - Turkey and Steak Questions
We are planning to do Delmonicos and a 12 lb turkey this weekend and had the following questions for the experienced eggers:
1. How should steaks be preped (salt/pepper, marinade)? - we usually do them at 700 degrees 3/3/3.
2. In the egg, what is the best way to physically position the bird?
I have fire bricks, but was wondering about second grate versus a V-rack right on top of the bricks.
3. Stuffing suggestions would be appreciated.[p]Thanks in advance for your help.[p]Dave.