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
St. Louis style pork steaks
Got some good looking pork steaks at the local Hy Vee and want to do them in the St. Louis style. I had them once years ago when I visited my original home town (we lived in Richmond Heights) and really liked them. I have a bottle of Maull's so I am set in that category. My question is how do I cook them? Sear and slow, reverse sear, indirect, direct? I have done a search and seem to find "all of the above" The only thing that seems consistent is to sauce them late in the cook and let it carmelize. Can anyone from the area give me a hint? Any wood on the coals and what kind?
See der Rabbits, Iowa