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
A friend wants some plain old barbecued chicken for tomorrow evening's masacre of Auburn, by LSU, as much as I hate to say it. Planning on brining some breasts and thighs...mixed my brine up tonight for the cool down and won't have the chicken parts till about 10 in the morning. Will 4 - 5 hours be sufficient for chicken parts, as opposed to 24 hours for whole chix? Your input is appreciated!