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
Happy New Year folks!
Simple cook, but the ribs were probably the best I've made in a long time. Habanero Death Dust on the bottom, and Oak Ridge BBQ Competition Beef and Pork rub on the top. Indirect with a water pan, cherry for smoke, started at 250ish and let it drift up to 325 over 3.5 hrs. The potatoes were done in a foil pack with pepper, "garlic butter" oil, and steak rub for about 1 hr.
Here's what ti looked like at 2.5 hrs, when i added the foil packet with the potatoes in it.
The plated shot was not a good one. Just piled everything on and took a quick pic since we were starving. SWMBO made the squash indoors, with EVOO and Greek seasoning.
Never had purple potatoes before, but we really liked them. Sweeter than regular potatoes and even the skins tasted good. The ribs were probably the best I've made all year, so I think I'll use a water pan from now on.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.