It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I am new to this forum and pretty much new using my Big Green Egg. I bought it (a large) a couple of months ago and due to rain and other activities I have only been able to cook on it twice so far. I think my main problem is knowing the correct temperature to cook. This is a picture of country style pork ribs and chicken breasts. I had the Egg at 400 and turned every five to six minutes, direct heat. The chicken was tender off the grill but it was kind of stringy and rubbery once reheated the next day. So should I have cooked the chicken longer on each side but like at 375 or just leave it on longer at 400? I am not sure if it was how I cooked it or how I reheated the meat. Do you reheat your food in the oven or in the microwave? It's just my wife and I so, yeah, the food lasted us a good five days. I was a little overzealous with my second grilling.