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
Hang em high I say...they deserve it!! Bad rib, bad rib!
My secret "new" method is in progress..soaked overnight in MasterPiece Honey and mustard BBQ Marinate sauce. First time for this one in taste. BGE is pegged at a lowly 200 degrees...looking for 250 at finish time. I feel wings sprouting.....Yeeeeehaaaaa...yompin yimminy! Me belly is growling...Go Bud Light Go!!
And to discourage me critics out there, "NO", I ain't cookin em in clay saucers...:-)
I might go post this one on the Basso Forum..just to see what kind of kinky pot shots old drbbq and Q'N'E" tyme will render on this Charred Body. :-)