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
I made my first smoked salmon tonight. It was quite good, put it was quite salty. The texture was also a bit more chewy than store-bought stuff. Any advice on how to reduce the saltiness and have it a bit less chewy. My cure was 2 parts sugar to 1 part kosher salt. Also added some dill and lemon day 2. Thanks.