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 have near perfected smoking salmon and am very happy w/ my results. I wanted to try Chef Arnoldi's lox method next until this morning. I got some salmon jerky from Alaska and thats what I want to start making on the egg for my next challenge. The sockeye jerky was especially tasty. Any ideas, methods or suggestions folk? Thanks!