Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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
And, can't wait!!
I am readying to drop a 14# "pre-brined" spatch turkey for a raised direct cook on my LBGE that is settling-in around 375. One of you good folks suggested throwing the fresh herbs directly onto the fire to smoke-infuse the flavor into the bird. I'm going to give that a shot + one chunk of apple wood. I also peeled-back the skin and put some laid some herbs directly on the breast (which I have been icing-down for about 30-minutes) and we'll let those hang-out throughout the cook.
So....I think I've covered all the bases.
I'll circle-back with an update in a few hours!