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
Cooked chicken wings last week -- 30 minutes indirect (350 dome) and then 4-5 minutes direct to crisp up the skin (350 dome). They turned out great. Tonight I decided to try a wing recipe from APL's "Serious Barbecue." Recipe recommended 275 as the temp indirect for one hour followed by some basting then an additional 25 minutes at 275. I kept it around 300-310. Well, the skin turned out nearly inedible. Meat tasted fantastic. I also added some baking powder to the spice rub per Dyal's post last week. I'm pretty sure the low temp gave me the leathery skin, but could I have overcooked them? Loved the wings I "winged" last week, disappointed a recipe produced these results.