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
The opening to the base on the MM is 13 7/8" so I would say the largest you would want to go is 13.5" so there is a little room for it to raise into the dome for the woo. Are you planning on cutting one from a sheet like Mickeys or doing a heavy gauge steel one like the one highque makes for the large?
@Thumper169 these are the highque grates I was referring to invade you haven't seen them. They only make it foe the large and its expensive but its the nicest grate I have seen for the egg.
I don't recall your name, but if you say you bought a Rutland gasket from me and it failed after you followed my directions then I want to refund you your money in full. Please email me your address at Ron.email@example.com and I reply in the morning plus send your refund tomorrow!
Hey lit. I saw where you posted about cooking veggies under your chickens. I am guessing along the lines of potatoes,squash,or zucchini? At what point do you put them on/take them off? Is there a procedure you follow?
It depends on the veggies how I prepare them. I have been doing alot of smoked mashed potatoes lately where I boil red potatoes and parsnips for 15 minutes or so prior then throw them in a pan under the bird with onions and garlic and some chicken broth and just leave them under from start to finish. I recently did this for a 13 pound turkey so they probably cooked for 2-230 hours. I have also done broccoli, squash, zucchini, onions, carrots etc this way but only under quarter chickens so they only take about an hour and fifteen minutes. If you like veggies more crunchy you can always put the poultry in a v rack to start then just mid cook put the v rack into the veggies. I posted a pic of my thankgiving turkey recently that showed the setup with a spatchcocked turkey on a v rack over veggies if you search my posts.