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 have cooked several whole chickens since I got my bge a couple of months ago. I have tried different methods of cooking each time. Beer butt, in a pan, and naked. Each one has had a good flavor, but has a consistently rubbery texture. I always keep it at 325 and vary the time according to weight. Any input on improving the texture is appreciated. All of this is practice for my plans to do this year's thanksgiving turkey.