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
Curing Pork Belly with Maple Syrup?
I am going to do my first pork belly this weekend. In the book "Charcuterie", the author suggests adding maple syrup to the belly for a sweeter flavor. I'm not sure if a should put the dry rub on the belly first and then cover it in syrup or if I should dissolve the dry rub into the syrup first. Any ideas? Thanks.
A northern Colorado Egghead since 2012!
XL and a Small BGE.