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
Haven't posted in a while but still read the board looking for new ideas. . Last night I mixed up some of the sauce for Mark Bittman spicy shrimp but put it on a split lobster tails. Cooked direct at 400. It's even better than the shrimp. My girlfriend loved it. She said it is every bit as good as the cedar planked salmon which is a staple. Had it with egged butternut squash. I do the squash at 400 direct or indirect depending what else I'm cooking. Just cut in half with some butter and brown sugar. It takes a little over an hour. Next time I'll pull out the camera.