It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
OK- My nephew showed up tonight for a few pops and to get fed (smart boy) so tonight I'm doing Three 2" thick CAB Ribeyes in the Sous Vide and will finish with a hard sear on the egg. Should be good. I'll post pics.
With Sous Vide, you cook under vacuum in "food saver" bags until at your desired temp then hard sear to finish. Pretty cool way to cook. You can leave a steak in for 6-8 hours and it never over cooks (the water temp is precise and holds foods at their ready temp for many hours without over cooking). Then you add flavor by (in tonight's case) seasoning and hard searing on the egg.
Keep you posted.