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 do believe this is the most inventive cook I've seen on the egg! Bravo sir, bravo!
I can't take any credit for it, but thank you for the compliment. This is a BGE recipe and many other versions of it out there, I just added a…
You will love the MM, a great addition for sure!
I have been wanting one for so long, and I have read everything on this forum about them. I feel like I have had one for a while, know what I mean?
I like the foil stage, I always do 2 hours at 250* (bone down), 1.5-2 hours foiled at 250* with butter, apple juice, and brown sugar (meat down), and then 45 min to 1 hour (bone down) at 250* on the grill with a couple coats of BBQ sauce. They come…
Wish I could, but I am a man of my word and promised I would not give away her recipe. Sorry
Such a tease!
Thanks for understanding, I have sent her…
Mmm, corn bread for breakfast! If I had been thinking ahead and gave myself more time this am, I could have made some bacon, egg and cheese corn bread sandwiches.
Anyone got some different uses or ideas they have tried for corn bread?