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
Anybody ever cook topless? Last couple of cooks I have adjusted my temp w/ the bottom draft only and let the Egg go 'topless'. I was surprised how easily the dome temp could be controlled this way. In the past I have tried Old School w/ no Daisy and using the ceramic lid kind of tilted over the top instead, but I wasn't able to get very precise control. Here are some pics from Thursday night's dinner, Flat Iron Steak w/ Chipotle powder rub (1 Tbs paprika, 2 Tsp kosher sea salt, 1 Tsp Chipotle chile powder, 1/2 Tsp fresh ground black pepper, 1/2 Tsp ground cumin, 1/2 Tsp garlic powder). Rubbed beef w/ olive oil then the chile powder rub, 6 minutes per side at 450-500 dome. Medium rare in the middle, medium on the ends. Just right for the wife and I.
Cold adult beverage of the night