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
I have one of those sittin' chicken thingies. The instructions call for 250 degrees. That makes no sense to me. I roast chickens all of the time in the oven, I have an All Clad roasting pan with an attachment that has small reservoir that holds liquid and the bird hangs suspended over the roasting pan. And I have cooked those at 425 degrees, makes for a nice crisp skin and I put carrets, red taters, and onions in the pan portion and the drippens' cook them to perfection. So would I be completly out of my little pea brain to cook the yard bird at 425 degees with the sitten chicken? Just wondering before I turn a chicken into cinders. Thanks (as you can tell I am not known for my spelling :laugh: )