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 generally brine pork loin, spachcook chicken, etc... and love the results. Got me to thinking (which often times can be dangerous) does anyone ever brine beef? I was under the impression that brining was meant for leaner cuts of meat to help with moisture, tenderness, etc... would brining possibly work on a top round roast for say Baltimore pit Beef? What about brining brisket, butts, etc.... waste of time?
Appreciate all of your thoughts. Thanks.