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
Tonight's dinner, just something I threw together from things I found around the house - bell peppers, onions, beef stock, butter, garlic, salt, oregano, basil, a few sprigs of rosemary. Oh yeah, and a standing rib roast. You know, just laying around the house stuff.
Here's the roast before going on the Egg:
Coming along. This is after 45 minutes at 400. Time to lower the temp to 325 and cook it for another 2 hours or so:
I'l update in a couple hours when it's done.