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
Reheating Pulled Pork and Briskit
Any advice out there on what is the best method to heat up pork that was pulled the day before as well as briskit that was cooked but not sliced the day before? I'm cooking both for a Sunday lunch group but am having to do the cooking on Saturday. A friend is going to heat them up for me during Sunday services and therefore I'd like to be able to give him some direction.
I'm looking forward to cooking on the BGE (large) that I got this Christmas. Unfortunately, it did not come with the instructional DVD (the dealer was out) and it's going to be about two more weeks before they get them. Ah, well. Patience is a virtue...sometimes...
Thanks in advance for any advice! :woohoo: