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
So I have been cooking about 3-5 days a week some fast cooks and some slow and low for 6 months. I have cooked burgers to pork butt to st louis ribs and even took a shot a curing and smoking my own bacon.
Well I have yet to cook a brisket in fear of ruining it. I am dying to try one but it seems to be a big peice of meat. I also have a party coming up in Sep. where a friend of ours who sells high dollar sea food to hugh end restaraunts has offered to provid me scallops and a kobe brisket, on her. I realy really dont want to mess that up. I have often heard brisket is a tough cook that you either get right or destroy.
I do have a digiQ to use but would like to get some advice on cooking and the normal reassurance that we get on this board.