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
With it being Cinco de Mayo and all, and having moved from Texas to Virginia last summer, the Queen wanted simple Chicken Fajitas.
Roasted the chicken in a foil pan to keep the drippings for basting. Spatchcocked the chicken, butter underneath the skin, liberal fresh ground salt and pepper and top side got a good dusting of Raging River. First basting was with EVOO, then basted with the drippings every ten minutes or so. About 30 minutes in started basting with chicken stock. Pulled chicken after 70 minutes at 400F. Garlic, peppers, onions and EVOO in the CI skillet. ABTs on top were stuffed with BGE-cold smoked gouda and wrapped with bacon. Brought to the table in the CI skillet, having pulled the chicken and set ABTs on top - bon appetit.