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
@Skiddymarker - I respect your decision not to use a Rutland. Everyone needs to do their own research and then make a decision they feel comfortable with. My comment on acetone was more geared toward meaning it was unnecessary to use acetone (paint stripper much easier), more than I don't want chemicals soaking into the ceramic. I'm glad we all have different ways of doing things or this forum would be mighty boring. Cook on my friend!!
Clods / Chuck roast will come out perfect every time (easy pulling) if you cook them at 250º grid temp and take them to 210 -215º (the most important part of this is the finishing temp). No need for foil or overthinking it, keep it simple. Trust me, I do them all the time, my favorite BBQ meat.