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
Hi all, just wanted to introduce myself.. Just recently lucked into a large BGE for a very good price.. I've been reading posts and getting ideas and tips for a bit now and have just started using the BGE regularly.. Still learning patience with it.
So far I've done a pork butt, pork loin roast, brisket, steaks, burgers and some drumsticks..
Here's my best creation so far.. Half of a pork butt rubbed with Bad Byron's.. Had to separate out the crust from the inner meat cause the wife didn't like the kick that Bad Byron's had in it.