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
Some questions to the forum about a meatloaf cook tomorrow. And I've already read thru all the posts on the subject.
1. Was the cook supposed to be indirect for four hours until a 160 internal temp?
2. Do you apply the top sauce mixture before it goes on or the last hour of the cook?
3. What is the best way to form the loaf? In a pan or just by hand? When should I add my wood?
4. Should I place it higher in the dome with a 260 temp or on the grid with a higher temp to
5. How long should it rest?
I have family coming in and I wanted to make a great loaf like my fellow eggers have done.
Any help would be greatly appreciated