We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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 cooked my first steak (rib eye) on the BGE last night. I did some research and decided to use the Trex method. http://www.nakedwhiz.com/trexsteak.htm
I must say it was a winner. The 20 min rest was just about the right amount of time for the BGE to come down from 750 to 400 and then another 5 min a side to finish it off. I know there are many different methods for cooking steak but I am sold on this one. It does take patience. Not the method to use if you are in a hurry. I thought about the reverse sear but I believe the sear locks in the juices and is not just for looks so I chose this method.
Palm City, FL