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'm cooking a ~8lbs pork loin tomorrow, I figure I'll do it indirect with a rub and maybe a glaze at 400* indirect or so with some hickory chunks.
I've go no idea what to expect for times on this thing though. Advice welcome haha