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
Found an Emu fan fillet in the freezer the other day, so decided we'd have it tonight.
I tied it up to help it cook evenly as it's kind of a funky shape. After tying, I sprinkled on some DP Cow Lick rub.
Got the egg up to 550° dome, and put the fillet on. I pulled it off at 145° based on some internal temps I found online. Let it rest for a few, and then sliced. It wasn't bad, but I don't think I'd rush out to buy another one.....too lean for my tastes.
Had a green salad and some farro with it.
After dinner I had a nice Imperial coffee stout and a smoke: