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
Tried my first standing rib roast. Pushed it a bit and cooked at 260-270. Is that still low and slow? On the border I guess. Spot on at 25 min per lb. Pulled it at 120 and rested while the egg fired up to 550. That is a bit too high, so I will try 500 next time. Paste rub of Kosher salt, pepper, and rosemary ground up in the mortar and pestle, then added about 6-7 cloves of pressed garlic and 2 Tbs butter. Just about perfect. No photos, every body wanted to eat.
Merry Christmas everybody.