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
Okay, last weekend was buttermilk in tri-tips. This week I am doing venison backstrap or tenderloins (not sure which is in which packet). In days gone by I would flour them up and fry up with some sauted onions but in days gone by I didn't have an egg...[p]I know first hand that venison will dry out if not prepared properly since it so lean. With that being said, does anyone have any ideas on how to prepare 'em, egg-wise? What temps am I gonna be cooking at? What internal temp will I be looking for? Should they be done indirect or direct heat? Marinate, rub or both? Please give as much detail as you can or any recipe you've ever heard of. [p]Experimentation is what it is all about.