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
Smoked baby-backs on the beach
<p />Guru and I have been at Spring-Training. He got a week off and we decided to condition ourselves for the upcoming summer. This is 6 slabs of baby-backs, each cut in half. Twelve halves are quite a load even for the large BGE, but we just occasionally shuffled them for about 4 hours at 275. This was NB's Ginger/Mahogany recipe and I used the finishing sauce too this time. I think we had six single ribs left over. They dissapeared the next morning. Been off the computer for a couple of weeks. Now I'll never catch-up on the happenings on the forum.[p]Happy weekend,,, still one day left on it.