Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops
and Bell Pepper Kabobs
. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches
! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!
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
Do you let all meat rest before serving?
Made a spatchcock chicken last night that I brined over night. I did it no skin as I saw a comment on here of doing it that way. We used raging river rub on it and everyone loved it. The wife said the recipe was a keeper.
Chicken was grilled direct at 400 for 1.5 hours. We were all hungry so I didn't let it rest. Chicken was moist but felt it could have been moister still.
So do you let your chicken rest before serving? If so how long?