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
So whaddya got up yer sleeve for St. Paddy's Day cook? I Egged a corned beef a few weeks back just to see and though I didn't get it to pull it tasted great and was not less filling. It was an 'easy' way to get hold of a chunk of brisket that was not the flat. It had a layer of blubber that I trimmed down to quarter inch and from there rubbed on the packet spices. Everybody liked it though it was not the same as par-boiling or crock pot that we were used to in the past. Instead, it had a charcoal flavor and the 'corned' flavor was reduced to about half. So I'm thinking that I may do this again tomorrow and see if I can get it up to 210F internal temp and see if it'll pull. Cheers to whatever you're planning!