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
One of the best pieces of advice I ever got on this forum was that you've got to "creep up" on the temp, whether you use daisy wheel or sliding damper. If you overshoot, you'll be chasing it through the cook.
Make a paste of fresh rosemary, fresh garlic, salt, pepper and olive oil and grease it up. If you're feeling ambitious, make little slits all over the roast and push in slivers of garlic and rosemary. Roast indirect at about 350 until 135-140 internal temp. Rest under foil for at least 15 minutes. It's a favorite in our house