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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

SGH

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SGH
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Activity

  • Jstroke
    What temp for clod? I know you cook them in the verticals. You tried in the egg lately? 
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    June 22
  • Jstroke
    I know you have ordered Rockwood in the past by the pallet and I'm wondering if you chair how much that was did you order direct or through a distributor
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    June 18
  • RRP
    RRP SGH
    Man-o-man  you're making me blush like a school girl with your kind words! Thank you though! Ron
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    June 7
  • aherrmanngreg
  • aherrmanngreg
  • Jstroke
    SGH, it's funny, if you get this twice My sincere apologies. I was looking at old posts tonight and it has come to my attention that for a boy from the south you have some distinctly old man yankee traits about you. The more I read your posts the more I chuckle. Your humor is way deep below the surface deep in the mud, but very funny. The fun you started with the Franklin Book for example. You could have said it was rubbish (which it was) and then been crucified. Instead you got it fired up to see the reactions of others and if they had the same viewpoint. We had the declaration that he would die the Godfather of BBQ for goodness sakes. Or the previous posts of meals consumed. I have no doubt you eat well, but no one does it everyday. Everyone eats PB&J or toast or a a simple grilled cheese. The post really is pointing fun at yourself and all of us for this passion of food. I have noticed that people respond to your posts either from jealousy or wonderment. On the former they are envious of that which they are too scared to attempt--passion and attainment. They know deep down the sacrifices in time, energy and money that it takes to become very good at something. It creates envy. They  are unwilling to make that commitment, so they lash out. For those that truly cannot comprehend what it takes they are wide eyed with bewilderment at how you obtain and succeed at the monumentous cooks. They truly don't know what it takes to perfect brisket etc. They don't realize the dollars in meat or wood or the tinkering on pits. They don't know you have spent many years making connections in the food community in order to not pay retail for the pits or where to get wood other than paying top dollar delivered. They might assume you make awesome money on the rigs and that is how you do it. That it is a rich rednecks hobby and that you throw your money around to impress others. I would bet not. Now I will say that you enjoy just a smidge of the accolades. You deserve it. For the simple reason you share. You are insightful and you truly want to raise the bar for others. You treat others with respect and are one of the first to applaud the efforts of others whatever the grim outcome you might see. By the way how is the pizza coming. I know it isn't where your heart lies, obviously the primals is your focus but you once asked about a dough recipe. Standing by
    ·
    May 27
  • AHawk
    Take a look at the post in Cast Iron.... I also have the same skillet you do, and I ground down the edges on the handles on a bench grinder...and it fits perfectly!  Good Luck!
    ·
    April 27
  • northfacesnorth
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    March 17
  • northfacesnorth
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    March 17
  • RRP
    RRP SGH
    Scottie, my new 10" Vic breaker cimeter was finally shipped Friday to be delivered on Tuesday. The thing that amazes me is the declared shipping weight is 6.3 pounds. Is that knife really going to be about that heavy? I can't wait! Thank you again for the heads up on buying that!
    ·
    December 2014
  • RRP
    RRP SGH
    Scottie, Have you ever hung a ham like you hang chickens in your big iron cooker? Jerimia gave me one of his chicken hangers that he designed and posted a picture of a month or so back. It has a triangular base then a curved arm and a hook goes in a piece on the end. I like to inject my hams with maple syrup, but it tends to seep out the cut face when laying on its side in the egg - not sure how I would hook it, but maybe with wire.Ron aka RRP
    ·
    November 2014
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    November 2014
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    November 2014
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    October 2014
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    October 2014
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    October 2014
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    October 2014
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    October 2014
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    October 2014
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    October 2014
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    October 2014
  • anton

    ·
    October 2014
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    October 2014
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    October 2014
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    October 2014
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    September 2014
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    September 2014
  • henapple
    Tony Wotkiewicz
    113 Laurel Grove Ct
    Murfreesboro tn 37129

    I won't turn down a stone...but I'll cover shipping. Thanks Scotty
    ·
    September 2014
  • SGH changed his profile picture.
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    September 2014
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    September 2014