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
Good morning everbody. Wanted to get your thoughts on brining. We were watching the food network this a.m. and a cook had brined her pork chops for three days. They looked good when they came off but I don't know. Is it worth it? I've not had any complaints of dry meat coming off the egg. Just wondering. Thanks for any input, have a good day, Brett