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
Made the Hobart a little more user friendly last week by putting it on a Craftsman tool cart. Aged half of a ribeye subprimal for 6 weeks(2 wet, 4 dry).
Baked the hoagies this morning on a new Italian loaf pan from King Arthur Flour. 400 degrees for 35 min. Wok and sand setup.
Going to keep it simple with Provolone and chopped onions, couldn't do Cheese Whiz?
More pics to come later when the meat is thawed.
Hollin' bout huh, egga what!? Huh, give a Fock egga what!?