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
Haven't done the lamb chops before, but these guys (shoot! Can't figure how to post picture from my phone!) appear to be about an inch and a half. I put some salt and pepper and a blend of seasons I bought in France; oregano, rosemary, salt etc.
Planning on 400 degrees for the egg and am thinking 15-20 minutes should do it. I plan to pull around 130 and hope the rest up to 135-140.
Does this sound good? Any better ideas?