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Big Green Egg Smoker and Grill
Pictured above is our very own Ronnie Miles who was invited to be a feature chef at the Central Savannah River Area Eggfest. This group of Eggheads travel around to various locations where they show off their Eggstravagant skills using Big Green Eggs.
This year they all met at Pete Alewine Pools in Evans, GA where they had a wide variety of dishes they prepared using just Big Green Eggs including:
Ronnie's awesome Spicy Shrimp made with Swamp Venon™ dust which is a dry rub made by the Dizzy Pig Barbecue Company.
The Big Green Egg is made with space age ceramics that retains the moisture in foods and releases flavor unequalled by other types of cooking - indoors or out. This is not just a BBQ, it is THE BIG GREEN EGG!
Picture to the left is some of the shrimp that Ronnie “miles of smiles” Miles made at the Eggfest.
We will be having an Eggstraordinary BBQ here at the store in May so keep your eyes peeled to our blog and website where you can catch the date and time to come by and try the delicious food.
Features of the Big Green Egg:
Ready to cook in 10 minutes with no lighter fluid
It’s a grill and a smoker combined
Ceramic walls retain heat with accurate temperature control
There is no need to add more charcoal while cooking
Can be used year round, even in freezing temperatures and rain
Surface stays cooler than metal grills and is safer around children
Weatherproof ceramics won’t rust
Uses natural lump charcoal, so foods have a natural and wholesome quality
Let The Pool & Spa Connection’s Sales Associates show you why a Big Green Egg is heralded as the world’s best smoker and grill. We frequently offer free grilling demonstrations so you can taste the difference for yourself!
This Months Big Green Egg - Smokin Recipe is... 5 Hour Brisket
By: Car Wash Mike
Snapshots of the Mini Green Egg
Ingredients
6.5 Lb. Beef Brisket
Torbinado Sugar
Directions
Coat brisket heavily in torbinado sugar, wrap it and put it in the fridge.
Place brisket on the egg at 250 degrees dome temp (coated with more torbinado sugar and dizzy pig cowlick rub) over inverted plate setter with a couple of hunks of hickory.
Brisket should be ready to foil after 2 hours, ready 160 degrees internal.
Double wrap the brisket and let the temperature come up to 300-325 degrees.
The temperature should be reading 200+ internal after 1 1/2 hours. Remove the brisket and place it in the cooler in a towell for about 3 hours until ready to serve.
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Features of the Big Green Egg: 
864-458-9699 
