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
a little delay on the reply. My wife and I are attending, Scott Tiezzi will be there too. Looks like a good CIL attendance. Anything going on Friday night? How about Saturday after? Just trying to plan our weekend somewhat.
Looking forward to me…
3.5 to 4 hours indirect at 250-275, rubbed with mustard and whatever rub you like. After that, put in a foil pan, cover with stout beer for another hour or until you like them. Sauce if you like...I prefer to sauce at the table. [p]good luck.…
here is one I like. The jackass sauce can be replaced with any hot sauce or skip altogether. [p]Smoked Salmon Brine
1/3 c. sugar
1/4 c. sea salt
1.5 c. soy
1 c. water
1/2 c. terriyaki
3/4 t. garlic powder
1/4 t. pepper