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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

TexanOfTheNorth

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TexanOfTheNorth
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  • Rylee62
    Texan - Dome was 300 - grill temp 275. 
    ·
    July 4
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    June 2014
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    May 2014
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    May 2014
  • cann
    forgot the booze.  either a brandy or amaretto
    ·
    April 2014
  • cann
    Apricots, walnuts, brown sugar, onions with a little honey Aleppo pepper rub! 
    ·
    April 2014
    • TexanOfTheNorth
      TexanOfTheNorth
      Sounds good. If I could suggest, consider doing the apricots and brown sugar in a separate pan, until the brown sugar caramelizes a bit, before stuffing. I've found in the past that it never really does, otherwise as the pork is usually cooked before it will.
  • HollerChuck

    thanks for your help


    ·
    March 2014
  • HollerChuck
    How do I start a new thread ? I don't see any help ?
    ·
    March 2014
  • chashans
    Hello TexanOfTheNorth. I live in my hometown San Diego, CA. Been down your way several times. Stationed at NAS Kingsville, Texas fresh out of boot camp in San Diego. Tyler and Palestine on a liberty weekend. South to North to a Navy training command in Oklahoma. Then passed East to West returning back to San Diego from another training command in Pensacola (wow your state is big). I enjoyed my visits there. Love those open spaces.  Reading the comments from my first post this morning and thinking that "this is sure going to be fun!"  chashans
    ·
    November 2013