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 am makin' bacon. What are you makin?
makin bacon here.
Fresh fresh bellies,mortons cure salt, kosher salt, brown sugar, lil bit of maple syrup, herbs de provence and bay leaves. six days in the fridge, then out of the bags and dry on racks in the fridge for 2 days. Last, smoke w some apple wood 150 for about 5 hours. freeze and slice on a good slicer.VERY TASTY BACON
What u makin this weekend?[