Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops
and Bell Pepper Kabobs
. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches
! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!
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
Just finished eating the first pork that I have brined. Only way to fly. Did a 4lb. bone in pork loin with tenderloin piece attached.Took a little longer than I expected but I blame that on the bone in part. 325 degrees dome for 3hrs. Pulled at 147 degrees and let rest 10 minutes. Used a vanilla brine that was a little sweeter than my taste but didn't take away the fact it was juicy and tender. Can see brining pork in my future cooks. Give it a try sometime you won't be disappointed. Brined for 36 hrs.