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
I've been watching a lot of television lately and seen more than a few competition chefs foiling their ribs and brisket part way through with some liquid. This is in contrast to the bbq restaurants, where its pretty simple; meat goes in smoker, baste occasionally and meat comes off smoker. What's consensus with the egg users on here? I kinda felt foil was cheating to get the meat to be moist but I'm slowly starting to change my mind. Whats wrong with cheating if the meat is nice and tender?