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
I got a half of a pork tenderloin I'm egging this weekend. Anybody got suggestions about brining it. I know for a fact that this cut is tender,, I egged the other half a while back and it was great. I got a link from Cat on brining and I'm going there tonight and do some reading, but I'd rather hear what the eggsperts have to say. My buddy Dr. Chicken probably won't be reading this until he gets back from saying good-by to his mom. Condolences my friend from Marilyn and I..