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've got 20 sections marinating right now... They will go on 350 ish raised direct.I'm doing my ol' faithful recipe of Obie "Q" yankee blaster with a spray of lemon juice and 1/2 bottle of catalina dressing in a Ziploc bag... When they hit the gr…
I have used obie cue for http://www.obiecue.com 13 years and have great taste and luck Obie-Cue's Texas Spice.
Obie Q is good stuff... I use his steakmaker, Yankee Blaster and Sooth Moove...
I also started removing the skin before cooking chicken now also, The flavor of the meet seems to absorb the seasoning better and always comes out moist. The big green egg seasoning is awesome on chicken too.
Looks good, That's kinda neat how you cut out the spine and got him all rolled onto himself.... On the last BBQ Pitmasters they talked about over and under cooking parts of the pig, did you have any trouble getting it all done without drying it out?
I do raised direct at 300 ish, the temp usually climbs as the cook goes on, I turn them and adjust them on the grill if there's a hot spot (usually at the back) after about 20 minutes. Usually done in 45 - 50 minutes... Check the internal temp to m…
Wings look real good... Tots are great with wings, have you ever tried the Ore Ida Crowns? They are made from the same stuff as tots, but they are thinner and rounder. About the size of a 50 cent piece, they are my favorite.