It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
My wife & daughter know how much I love smoking meats on my Egg, so they bought me a book for Christmas - "Low & Slow" by Gary Wiviott. So I started thumbing through the book and realized that the vast majority of what he's talking about is for the Weber Smokey Mountain. But, some of the stuff, including the recipes will still work on the Egg.
Evidently, the WSM (Weber Smokey Mountain) has a built in water pan. Gary goes on and on about how important this is, and suggest that every smoker/grill should have one, to help with moisture. I've never used one with my Egg, and my meats have consistently come out pretty moist. But I thought I'd check with the community, and see what folks think about them, and if any of you use them. What's been your experience?
He also talks about spritzing/spraying meats with various mixtures of liquids, during cooking. This is something else that I've never done. My guess is that it's not going to be very effective for keeping the meats moist, especially if there's a good bark on it.