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
Before I sold my Small I added a High-Q, made a much better Egg. Have High-Q's in both Larges and the Mini as well as the Mini-Max.
I have a High Q in my Small. Definitely makes a difference.
I don't think it will. The MM is like a sawed off small. If you imagine the egg shape, it gets smaller as you go down the egg. That portion of the small where the firebox sits is a smaller diameter than where the firebox sits…
Welcome to the forum. It sounds like you did everything correctly when building the fire if you were going for a low and slow cook of 225-250 degrees. You should have let the egg get stabilized at 400 degrees DIRECT for a pork tenderloin. PT is a…
Nice looks delicious. did the chop have great flavor?
Yes they were good. The CI sear with the rub provides a flavorful crust. Reverse sear is my go to methods for steaks, chops and tri tip.
Nom nom! Where did you score the little griddle?
Here's a link to the griddle I bought for my mini. It works great on the small too.
There's a lot of different ways to raise your grid and the prices vary from a few bucks to $200. Just do a search on the forum and you'll see a lot of options. I used a second grid and fire bricks at first before I bought the woo for all of my egg…