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!
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I smoked my first five lb. of Swiss cheese, cheddar and Gouda last Monday. Smoked for 9 hours with beech saw dust and it is fantastic. Actually a local restaurant asked me to make more and sell it to him....
Now I have my first piece of lox been smoked and into it for 2 hours so far. I think I will go for more since I am using maple this time.
Cold smoking is a great hobby when you have a BGE!
If you got the numbers right on the pink salt, then after 11days I believe it's cured.
The good thing is that you can't over cure something if you use the right amount of dry cure.
I would say go for it....
Last weekend the weather was a bit better and I thought some cooking was in order.
I had in the fridge a very strange cut of pork; a back.... That's right a back. It was the top of the animal, with some very tender meat, skin on and it weighted 9 lb.
Also I had some bacon curing for ten days or so so I smoked it today.
Half was cured with maple syrup and half with peppercorns in the cure. Both turned out great since the belly was from a mangalitsa pig