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
Steak being overcooked had nothing to do with egg vs. Weber.
A steak off the Weber with the same fuel would taste the exact same as one from the egg - just because it is ceramic and costs more doesn't mean it puts out better food...in the hands of …
I was devastated last weekend when I realized I was out of Don Julio and was going to have to switch to Cuervo.
I was also devastated when our house burned down, only moreso, and for longer.
Interweb folks get picky about weird chit.
Doesn't look like Shannon came on here asking for money, just sharing her story and looking for a little empathy, and offering it as a lesson learned so others don't have to learn the hard way.
Carry on, and have a great Feaster Sunday.
OK. My comment is you are ever looking for more fridge room, I see a lot of sauces and stuff in your fridge does not need refrigeration...
I thought the same thing. Plus, glad to see you use real mayo and not miracle whip. For a treat, make you…
@stemc33 thank you. So far Nationwide has been awesome. I'm not concerned with the materialistic things. At the time of the fire my wife,mother,sister and her two young boys were at the house. I'm blessed it wasn't worse.
We had a fire 7 months…
I know you didn't shoot that hollywood in the timber!
I like the idea of plucking and then breasting. Do you paraffin the fuzz of or hit 'em quick with a torch or just assume the flames from the grill will singe off the fuzz?