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
Yesterday (actually Thurs night) I put a 14.5 lb brisket on the Egg. I used a cake pan for a drip pan. The beef was so large that it touched both sides of the inside of the Egg. Cooked it at 250 for 23 hours. Had to refill with lump at 20 hours. The cake pan was not enough of a heat shield as I never added liquid. The entire bottom inch of the brisket was tough as a board. Not unlike jerky. I have got to get a pizza stone for the next brisket. I should have known that the thin metal of the cake pan wouldn't reflect much heat for the amount of time required. Life is hell when you are not too bright. tstick