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
Did a few cooks while my wife was out of town for an Iron Girl Triathlon. I got to stay home and finish painting and watch the dog!
A really nice center cut pork chop....this was about 2" thick too! I hit it with some DP Red Eye Express. Turned out great.
Next night was a CAB choice ribeye with DP Cowlick, and a few slices of fresh pineapple with some DP Pineapple head rub. Came out great, and the Cowlick was awesome...and so was the pineapple head!
Next up was about 7lbs of loin for Canadian bacon and a rack of St. Louis spares. Bacon was cured using a wet cure/brine from the book Charcutrerie. Turned out to be the best Canadian bacon I have ever made!
And the ribs were pretty good too. Finished with some Stubbs original.