It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers
or something cooked with beer
, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert
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
Holy Flaming Cheese, Batman!
<p />Howdy,[p] Saw something mentioned in the latest issue of Chile Pepper magazine last month and had to try it. One of the articles mentioned something about grilled provolone being fairly ubiquitous in Argentina so I did a bit of research. Ended up getting a nice block of hard provolone, rubbing it with olive oil and sprinkling with fresh oregano. The directions I found said to preheat the grill on high. Guess they aren't familiar with what "high" means on the BGE (or maybe what "high" means when I've gotten into a bit too much of the homemade limoncello :*) ). Anyway, the first attempt nearly ended tragically (700F caused the outside to melt immediately while the inside was still hard) -- see picture. Second attempt was much better as I realized that about 400F on the small BGE was just about right (bottom all the way open and daisy on top). Kept flipping the cheese every 1.5 minutes or so until the outside was a bit crusty and the inside was a bit gooey. Ate it one seom French bread bits. Yum![p]MikeO