April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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Well, sort of. I modified it by reducing the amount of sugar and added some heat. I'm not a huge fan of sweet bacon. I prefer it to be savory. I also cured for a couple days longer and used smoke rather than an oven. The bacon turned out great the bacon crisps up great! I would recommend frying it nice and slow in a cast iron pan.
Hey Craig, I have a quick question about your paella pan size. In the paella thread you mentioned that you used a 20" pan in your XL but your blog recipe calls for a 15". Will all the ingredients & quantities of your recipe fit in my 15" or should I cut back on them some?