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
To all who answered my call for help, thank you! We just finished up the London Broil Supper and it was "mighty fine," as my sweet little daughter put it. I cooked the baked potatoes first according to TimM's instruction and then let the vent loose on the BGE to send that temp. up to 600* for two sided searing. Capped the whole thing off, top and bottom, and in about 40 minutes we were ready to eat; almost... My wife showed up with two steaks for me to cook. So off came the BGE top and wide open went the vent to revive the sleeping dragon! Cooked those steaks almost the same way, but much shorter time. Char-Woody, the "Dale's Steak Sauce," marinade was outstanding. You gotta try it. I could not do the medium well thing though; came close, but had to go for well done! Meat stayed wonderfully juicy and the flavor was great. Can't wait to do it again! Thanks TimM and everyone. Have a great weekend and I'll be thinking about you all while I'm working this weekend! r1