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
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!