It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Going low temp takes a bit of practice. Start with a small fire, I usually start around the edges, in one spot. Let it go for a few minutes to get started and then add your "stuff" like plate setter and grate to get them climatized. Once you get to 50-75 degrees below your desired temp start shutting down your top and bottom vent. I have a large BGE and start with the daisy wheel. I have everything closed but have the multiple small vents wide open. Bottom usually about 1/2 inch. Watch your temps and adjust accordingly. When it starts to get to hot, say 25 over your target temp, burp egg and close bottom vent a wee bit more. Temp drops open bottom marginally. Bringing temp up is way easier than bringing it back down. When you put your meat in expect a marginal drop as the meat cools the internal temp. Don't touch your vents to increase temp at this time. Give it 30-45 minutes to stabilize and then start adjusting your vents again in small increments, if need be, to hit your target temp. In either scenario do not let your temps get away on you. Once you get it stablized it shoud cruise along nicely for your cooking times. Also expect small variations of 10-25 degrees up and down. Goes much further in either direction make your adjustments. How I do it and it works pretty good. Best of luck:)
I GOTTA try them, they look so good. Did you use plain old pizza dough, or is there a specail Calzone recipe? I have been looking for the calzone presses, but it looks like they are simple to make by hand. Excellent job and results sir.
What a wonderful rememberance. I have little things around the house that were my dad's and smile each time I use them. Same as some of my mom's cooking stuff. He wasn't around anymore when I got my Egg, I actually used some of my inheritance when he passed to buy it, but I'm sure he would have loved it. Thanks for passing along your experience, I smiled:)
We have 2 patrons passes each year. If you have passes for all 4 days I would suggest you follow some of the past champions and older players who probably won't be around on Sat/Sun. We've had fun following Mark O'Meara, Crenshaw, Larry Mize, etc. Usually they sneak under the radar and very few patrons around. Trying to follow Woods, Mickelson, or Couples is an absolute nightmare crowd wise. Not worth the stampede. Regardless take some time and see some of the historical attractions as well. The Butler cabin, the Eisenhower house (only brick house for security), the par 3 course, and the Bobby Jones cabin. Take a walk around the clubhouse and see magnolia lane as best you can and if they still do it get your picture taken in front of club house. Go over to the practice range and watch how the prepare or fix problems. Walk the whole course to see all the holes. Wear comfy clothes and sturdy/comfortable shoes, its very, very hilly. Our favourite spots are the side of 10 green, 14 green, and 1 green. Any of the par 5's you can get to tee boxes to watch how far they hit is awesome. Pimento or chicken sandwich is a must as well. Enjoy your trip, it absolutely one of the most beautiful places to do anything, let alone watch golf. My pick for winner, Jason Day. Have fun!!!!