Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

What a great device!

What a versatile piece of equipment! Started baked potatos at 350 and when close moved them to the warmer...my old expensive propane bbq...then quickIy moved the temp to 750 degrees...cooked a 2 1/2' top sirloin (marinade pepper and spice throw together what I had 3 hours) for 2 minutes per side dwell 9 minutes. I love filet mignon done well...but this was the finest steak that my family and I had ever eaten!...and this was the first steak that I had done on the BGE! The information that you guys and gals give out has been extraordinary. Thank you. I also appreciate the love that you and I share for this great country.[p]Yours,[p]Dr. H.
USAF 1971

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Comments

  • SmokeySmokey Posts: 2,468
    Dr. H.,[p]I think you will find that most here on the forum agree. For me the BGE is what I was looking for when I purchages an expensive gas grill. What I found is that spending more money on a gas grill did change the taste. It still tasted like a gas grill. Now I own 2 eggs and love to cook for friends and family![p]Smokey
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