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
I did a sirloin tip roast last night that didn't happen :-) . Due to the fact that I am generally lazy and did not want to stand around in the cold watching smoke rise out of the egg, I set it up with my digi-que 2 and set the pit to 275* and the meat finish temp to 140* (I know, a lot of you would think that's burn't but it is not. There is still some pink in the center). A couple of hours later, the alarm is going off and it tells me that my roast is done. Since getting my brand new (well, open box) discounted fantastic thermapen (thanks again Mighty_Quinn ) I compared the probe against the thermapen. The probe registered 6* hotter than the thermapen which explains why a lot of my cooks seemed to be undercooked to swmbo and myself. 5* I.T. does make a difference.
I know the voices aren't real, but man, do they ever come up with some great ideas.