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
I still have and regularly use my Weber kettle. Always use a Weber chimney, lump charcoal, and a Weber starter cube to start. I use it now primarily, and actually prefer over Egg, for grilling. The ability to get all the charcoal on one side for indirect is sooooo much easier. I have done low and slow on it prior to getting my Egg though with pretty good results. I basically did the Minion method of lining up the charcoal around the outside and started one end. Worked great, but temp control, longevity of cook, and insulation no where near the Egg. A kettle is a great way to start on a budget, learn the tricks of the trade, and enjoy the journey. Save up for an Egg down the road. Best of luck and enjoy!!!!!
I agree with your statements completely. I rarely, if ever, order ribs at restaurants anymore. I understand they have to mass produce, adhere to timelines, and simply cannot apply the tlc good bbq needs. You're not a snob, just lucky to be an Egghead:)