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
Prepared a USDA Choice 16.56lb Brisket "The Beast" for Superbowl Sunday. Trimmed and injected at 11:00am Saturday with AuJus, 4c of Beef bullion, 4tbs bacon grease and the trimmed fat boiled for 30 min. injected every square inch then wrapped in saran and refrigerated until about 8:00pm Saturday night, started the egg and got stable at 275 dome, seasoned with Cowlick rub and Lawry's and on the egg at 11:00. Got up at 7:00 and checked the dome had dropped to 210 and grate temp to 189. Poked the coals and minor adjustment temp back up to 250 at 9:00 sprayed with apple juice removed foiled brick. Internal temp at 157. Timing seems to be right on for a 2:00-4:00 finish. Keep you fingers crossed. 27 people arriving at 5:30pm tonight.
Following Bubba Tims Brisket ramblings.
Large BGE 2006, Mini Max 2014
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia