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 cooked this bacon at the Salado Eggfest. It turns pork tenderloin into something great. I used Splenda brown sugar instead of brown sugar and 2 tsp of quick cure and added a couple of cinnamon sticks to the cure. I rinsed the cured tenderloin for about on hour, changing the water twice. Cooked at 250 for 2.5 hours. Internal temp was 135 when I took it off the grill. I used a couple of handfuls of pecan chunks for the smoke.
1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"