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!
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Thick pork chop advise needed
Cooking thick cut pork chops for the first time tomorrow. Will be brining for 2-3 hours, then drying in the fridge. After that I was thinking about 400, raised direct until 145 ish internal. Possibly turning over 1/2 way through. Also, they will be bone in.
Any advise would be appreciated.
LBGE, Marietta, GA