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!
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where you catch?? and for a recipe I'd do the following:[p]Do your best to keep most of the fish intact. if you can lose head and tail keeping the body in one piece that's great. chop carrots, celery, onion, tomato, slices of lemon, herbs w…
Thanks for the great info. One more question for you though. The "fat cap" on these look more like the polar ice cap. Do you trim some off, score it, or leave it be?[p]And, again, thanks for the great info.
Big Murth,[p]I'm with you....keep the chicken simple. There is something to be said for pardon the expression, "plain", chicken. Try this:
Cut a garlic clove in half and rub the cut end on the pieces of chicken.
brush liberally w/ olive oil.
As a happy comprimise to foil/no foil:[p]Poke a couple of holes in the top of the foil pouch as to let most of the steam get away. It will still allow enough to tenderize, but not so much as "steaming" would. And it will still be able t…