Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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
First sous vide boneless chicken breast with Dizzy Pig Jamaican Firewalk finished on the egg
Well, all the talk about sous vide a month or so ago caught my attention and I finally took the plunge with a Polyscience sous vide professional circulator.
Actually, it was my first boneless chicken breasts on the egg!
Chicken breasts were in the bath @ 147 for 1.5 hours with Jamaican Firewalk then finished by searing on the egg. Small cast iron grid sitting on a spider in the LBGE pre-heated @500
for 15 minutes. The breasts were on the egg for less than 2 minutes.
Best barbecued chicken breasts I ever had!
I'll do some research and next time I'll probably try a lower temperature.
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli