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 think Dickson's will have them on Saturday. Are you coming to the Eggfest?
Absolutely! I live a few hundred miles north, but the boys and I pack up for a good weekend of great eats, and plenty of adult beverages.
That part of the show in Toronto on Saturday?
Hahahaha!!! Do they need to be?! HA!
Not necessarily, but am interested in those rubs. I just can't wait for another Eggfest.
I've been regularly brining pork for the last year or so. I've noticed a difference in the flavour. The meat stays really juicy (I'm a well done pork guy) and the brine does impart a nice even salty flavour throughout the meat. I have found pork,…
Little Steven said:
I wasn't going to cook this year but it seems I will be back at it again.
Great stuff!! I remember the skewers last year with peanut sauce, and some great bread and jam. What do you have planned this year?
I bought the plate setter when I bought my Mini Max. Time will tell if that was a mistake.
My MM came with a free plate setter, and I bought the woo with the ceramic stone. Because I had the PS, I wasn't going to get the …
Friends are shocked when I tell the the price I paid back in 2012, but then I frame it by discussing how much one would pay for a descent gasser, and then ask how long they'd expect to keep it before buying a new one. I then tell them I expect to co…
I'll throw in my 2 cents. I love this place. I have learned so much, tried to contribute where I could, and have really enjoyed my time here. But I'm also realistic enough to know that no matter where you are in the Internet, you're going to come a…
I did flip it half way through simply to be comfortable with the heat. It worked out white well. 1 hour, flip, 2 hour, take off, pull out stone and open vent for 5 mins, put ribs back on on and sauce quickly on each aode over 15 mins and eat.
Never seen rolled ribs! That is a great space saver. Idea will make the wife happy since I can put off buying an AR a little longer! Thinking good Christmas present!
I've wondered if it could be done, googled, and got the th…