April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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
Mike, I know your question was directed to Little Steven, but yes dry aged meat does cook much faster! With the typical 20% water content loss then the meat bikers are more compact and transfer heat faster is my guess. Ron
I really like your new logo - that obviously was created by a talented person. Would you mind telling me how much it cost you and then what are the terms - do you have to pay a loyalty or idid you buy it out right? Does the artist also do printing or do you take that to a speciality shop. If you don't want to answer I understand.