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
Used this stuff to make a mole sauce (four tomatoes not in pic)
Used Richard's Kona Coffee rub - mmmmm
Start plating - mole sauce and sour cream
Pulled the tenderloin at 135-140 and foiled for 10 minutes while plating. The tenderloin didn't need the sauce. The sauce just made it "mole betta"
Have a whole lot of mole sauce left over - I see pulled pork enchiladas in my future :woohoo: