We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!
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.
My apologies for not weighing in as I've been busy.
There is shrimp, a porterhouse and bacon on the bottom. The cap was rice Krispy covered in fondant. The egg itself was styrofoam covered in fondant. All of that was on a seven layer cake. Amazing…
I like the Bernzomatic Lawn & Garden Torch. Uses the small bottles. Longer handle helps keep your hand away from the sparks. I actually use it to burn some weeds as well as light the egg!
This is what I use and love …
Dang. I've got a large that I'd part with, I don't like it anywhere close to an adjustable rig.
I have a large but already have the 2 tier swing. If I didn't (or had to do it over again) I would definitely buy the adjustable…
Does the medium woo2 allow for double grid space? I have the CGW 2 tier for the large and its great, but I've heard the AR from CGS is better?
I want something that will allow me to double the space and be convenient to use. Thoughts?
Thanks, guys. Yeah, we realized after my brother cut it that it was not against the grain. Thankfully, no one even realized as they loved the taste. Thanks @cazzy.
Its ridiculous how good the point tastes. I really would rather cook 3/4 of those!
I haven't read all of this, so I apologize if this has been asked. Can I apply the rub, then mustard, then more rub and put overnight? Or does mustard and rub straight to the Egg suffice? I'd love some bark, and I thought that overnight was the way …
Putting back into the fridge allows for easier slicing. It took me about 3 hours to slice and package, so it's definitely a labor of love.
However, this is by far the best batch I've made. I think smoking exactly to 150* made a big difference. The…
@nysportsfan, did you wet cure them first before smoking them and so did you use curing salt. If so how many days did you cure them for. These look awesome.
I cured them…