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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cedar planked brie with a fruit compote, boiled down cranberries with sugar and rosemary and lemon works good baked on top with fresh blueberries added later (works good for me because i grow crandberries and blueberries). you can do another with roasted red peppers and garlic, that recipe is all over the web. ive had brie wrapped in phyllo sheets stuffed with pepper jelly that were really good too. these are work arounds for folks that dont like smoke and heat, then enjoy it. they also work good with wine for shrimp, shrimp lejon with proscuito wrap instead of bacon with grilled and fresh pineapple chunks. for dip, maineggs lobster dip cant be beat
im at the point that big lump, tiny lump, nuetral lump, smokey lump, rocks in my lump, scrap flooring lump, wet lump is all good lump. just send it all to me its weird what bothers folks, i burn the horrid cowboy lump more than any lump and its a nuetral burning lump if given the time to clear itself, takes about the same amount of time as it takes for my always wet maine egg to dry out. the lump gives off different smells at startup, ozark oak and mapleleaf smell really good in the backyard, wg comp blend is no longer available and was excessively nuetral and you could literally smell and differentiate the different odors of different smoking woods in the backyard, but cooked food off the grill it does not make as big of a difference. im betting if i used a big chunk of pecan, a smaller piece of hickory, or a pile of hickory bark which i use alot of that the vast majority wouldnt know the difference in a blind taste test and thats the same with lump once you get it burning properly