We’re always thinking about you, the readers of TASTE. The nice folks at Big Green Egg offered us our own egg, for some backyard recipe testing. We were honestly blown away by this kind gesture. The Big Green Egg is the highest-quality ceramic kamado-style charcoal grill available, and a piece of gear we’ve coveted for years. It’s a grill, oven, and smoker in one—and cooks at both high and low temps. It’s great, and instead of taking one for our own we wanted to offer it up to one of our lucky readers. But, first, jerky. The Big Green Egg is great for making jerky, which is detailed in a new book from our friends at Ten Speed Press: Jerky: The Fatted Calf’s Guide to Preserving and Cooking Dried Meaty Goods.
So here’s the deal. Enter to win the large Big Green Egg—as well as some jerky from San Francisco’s Fatted Calf for a pretty cool grand prize—and we’ll pick 5 winners to receive the book. Bottom line is that you deserve more jerky in your life. It’s easy to make at home, especially with the Big Green Egg you might just happen to win.
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