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
I just ordered an uncooked ham from my favorite butcher. He will cure it in brine for a week or so and then I will pick it up and put it on my Egg. Do I need to use two cook cycles (the first to get it to the normal cooked ham stage and the second to do the finishing/glazing)or is there a better way to do it all in one go?