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
Why is Brisket so "Tricky?"
I admit that I've done many more pork butts and ribs compared to briskets but it seems that with pork, it's season up, slap on and pull when tender. With brisket, I've seen so many issues discussed with dryness, tender, etc. that it's just baffling. Call me curious, thanks!