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
It has been a while since I last posted, but I recently bougth a CSG from ProQ.
My first "cook" with it was Cold Smoked Salmon according to this article:
I started with a nice Wild Caught Sockeye filet
After brining it I dried it in the fridge.
Got the CSG in position
and the Salmon (with ice which I don't think was needed that day here in Idaho)
the CSG after about 3 hrs
and after 11.5 hrs
The salmon was amazing