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
Brining...Am I doing it wrong?
I've tried brining twice and both times it came out terribly. I used 1/2 cup of kosher salt and 1/4 cup of brown sugar dissolved in a gallon of water. I sliced a pork loin into 1 1/2 inch thick chops and brined for about 3 hours. The first time I tried, I forgot to rinse the chops after brining and they were so salty they were almost inedible. Assuming the rinse was the problem, I tried again and rinsed thoroughly. They were still too salty. Am I doing something wrong or do those who like brining like extremely salty food?