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
just pulled and sliced at 195. Thermapen went in and out like butter. Cooked great, nice smoke ring. I think i put on a little too much rub, tho, holy cow the salt lick rub is spicy!
Deelish tho. not bad for first brisket at last minute.
i haven't done one yet ... maybe later this week. when i do i'm gonna follow this, from @hapster 's post from a few weeks ago. it looked so good i had to save the url. he did a modified @travisstrick method.
Just pulled them off the grill 30 minutes after saucing. was hard to get them off as the meat was falling off the bones. these taste amazing. much better than my first attempt. that recipe i used was easy and has produced a winner!
first time using…
new egger (two weeks) in los angeles. this thing is making me look really good. everything turns out amazing and the wife, who was skeptical of the purchase, is loving how good the food is.
What kind of lump are you using? my first bag is big gree…