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
looks great did you brine???
Only thing around here that gets brined is me...
Technically, that's pickling, not brining.
LOL... True. It's longer term and there's no "dry" ing…
I find the better the steak, age grade etc, the better it turns out doing it this way. Tonight it was just a choice rib eye outta the case, fast and dirty. Made it taste like a $40 steak from DelFriscos
@hapster- I know this is straying a little off topic, however earlier in your post you mentioned thin cut chops. As much as I like a grilled chop, every now and then I will take the real thin ones and coat them with commercial Fish…
Hap the first guy that tries to impress the young lady with food is going to fail so miserably. He could spend a kings ransom on dinner and not get a meal that you produce. Nicely done as always.
Glad you liked it... I buy both local and online. Do you have the humidity correct in your humidor? If not, I recommend getting some Boveda humidification packs, really easy to use and very simple to maintain.