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
Beef Short Rib Advice Needed
I have a Christmas staff party to attend Friday night, and clearly I need to bring something from the Egg. I get asked all the time what's making the staff room smell so good, and of course it's my leftovers. I was thinking of doing some beef short ribs, but am worried even low and slow they could be tough. As we all know the search feature on this forum leaves a lot to be desired, but I did find the following recipe. Was hoping for a honey garlic type rib. Anyone have success with this or something like it before? http://www.biggreenegg.com/wp-content/uploads/2012/06/keven-rathbun-SmokedBeefShortRibs.pdf
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario