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
No pics, but I also did a stuffed loin over the weekend. Stuffing made from spinach, bacon, apples and goat cheese and outside with some EVOO, S&P and garlic salt. Easy to make and it turned out great.
Partial masher here. Have an Oktoberfest Marzen style just starting to get keg conditioned. Also, about one month into my first sour. It's in glass now, but will get racked soon into an neutral 5 gal barrel for the next year or so.
Looks good. I used to use indirect most of the time, but now I find everyone likes a raised direct cook instead, usually about 400f. I start with the skin up for about 30 minutes, then flip once, cooking to temp. The meat is incredibly juicy and the skin turns out awesome. Any seasoning with salt seems to work!