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
Man this turned out great. Everyone enjoyed it. I did a chicken on egg at 350* and did the bone marrow as well. After the chicken was taken off, I raised the temp to 400*, indirect. I put them on foil during cook afraid marrow would fall out the bottom of the bones into the egg.
I cooked them until they were soft and looked done, about 30 minutes in total. The marrow was starting to seperate from the bone. I just salt and peppered them and garlic before hand. Afterward I served on toast with a parsley salad (parsley, shallots thinly sliced, anaheim peppers finely diced, cooked down and cooled, oil, lime). was fantastic...here are pics.
- EAT BEEF -