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
not great. The meat is tender and juicy but seems to cling to the bone, doesn't release without a good tug. How can I get that "fall off the bone" wing? I cooked indirect at about 275 for a little over an hour, till 160 degrees. The skin was sort of chewy as well which I know I can remedy by letting the wings dry out in the fridge and add a little corn starch. I didn't have time to do that today, so I guess I can fix that part at least. Thanks in advance.
In Manchester, TN
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