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 loosened everything but the bands and got it to close enough to put out the coal. Somewhat irritated with it right now, going to let it cool and work on it in the morning before I try and cook some ribs with a burnt gasket. Thanks for all the he…
I cooked my last brisket at 225 degrees Grill Temp (~250 dome), fat side down. I mop it every hour (spray with olive oil and butter). I wrapped it in tinfoil at 160, added some butter and olive oil and cooked it to 205 degrees internal. I then pu…
I got the triangle hanger and a Large Cast Iron Grid for searing. I also got the XL Raised grid to bring the cooking surface up to the gasket level.
BBQ Guru - love that thing.
Pizza stone for indirect and hanging on the triangle hanger.