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!
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Living in the Milwaukee area, I easily get to go Penzey's. I like their Chili 3000 seasoning for chili. Thee Fajita seasoning is great. Cajun is good. I really like their Northwoods, a little smokey with a kick. Not to mention their great selections…
Fantastic as always......I must admit for the past month and a half I have been away from trying new things with my egg....this post and your stir fry post of re-energized me. Also love your blog, it is a great resource. I used it for some…
We are having a Halloween party tonight and I am making some sliders. I am mixing dizzy pig red eye in with the meat along with some worsy sauce. I am then going to top them with some Gorgonzola and balsamic onions, on a Hawaiian sweet roll. I have …
Is this the wok you are referring to from the Wok store?
Would you then suggest the spider and the accessory kit from the CGS?
Out of the two books you suggested, which one wou…
1. Griffin, what type of noodles did you use, and how did you prepare them?
2. Do they have a similar set up like that wok for a LBGE or would have need to get the spider and the setup from the ceramic grill store?
Wrap it in 2 layers of foil and crank it up to 350. Should be done by 6:30, giving you a half an hour to let it rest. At this point the meat isn't going to absorb any more smoke. Crank it up and power right through that stall.
Got the butts up to 160 and time to wrap them up. Wrapped them in tin foil with a few ounces of apple juice. This was done around 12:00. I am hoping to get it around 200 degrees around 3:00 and I will change the foil at that time and put it in a coo…
There was some left over eggplant which was awesome with pasta. I loved the smokiness with the pasta and res sauce. I have 48 more wings going on today for a cook out at our house. Should be a great day.
Sure, really didn't have a recipe, I used 2 tbs melted butter, a handful of grated Parmesan, a dash of EVOO, some chopped fresh parsley, and a about 2 cloves minced garlic. In the future I would saute the garlic in the butter a little first. It coul…
My Staples are:
The Milwaukee Brewers on play by play (love Bob Uecker)
Zac Brown Band radio
Mumford and Sons radio
Michael Buble radio
Bill Withers/Ray Charles radio
And Pitbull radio
With a nice Whiskey Old Fashion Sweet or glass of home brew.
I remove the husk and silk, then I rub with stick butter, then sprinkle with kosher salt, pepper, and garlic salt or powder. Cook direct on all sides till slightly browned. My favorite way to have corn, ever.
+1 for this. Cooks quickly, tastes g…
Put it inside the egg at a high temp and let it burn off the grease buildup
You can just do this at the end of your next cook, letting the temp rise and burn off the excess grease.
Please allow those forum members who need more posts to solidify my …