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 jumped in too early with my question as I didn't realize there is a following and demand for speciality bacon. Back here I can buy thick cut, smoked bacon in all our local grocery stores as well as 3 top notch rated local butcher shops. One in particular carries a jalanepo flavored one that really rocks.
Just asking, are you a NCSU grad, or just a fan? We are UNC all the way...We have season tickets via a ram's club member...we could get together for a game at the Smith Center or at my home theater. I love the banter between rivials.....as long as it's not dook.
if I'm cooking about 10 lbs of Pork Loin approximately how long will it take... i'm thinking it needs to get to 140-145 degree, but was needing an approximate time... cooking for 18 on easter....thanks!!!
Wolfpack, I currently own a Redicheck remote from Maverick. It is the older model not the ET-723. The temp is off. I put it in boiling water and it was at around 232. I tried to look up how to calibrate it only to learn that I can't. (Frustrating) I am wondering if you have any advice on a thermometer thats worth buying.