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'm a virgin egger. First test will be a 7-9lb. boned (butterfly) marinated for 24hr. leg of lamb. What temp? About how long for med-rare/medium. Chunks or chips for smoke? And, last but not least,the only non-briquette charcoal I've been able to lay my hands on today was some mesquite charcoal imported from Mexico which seems huge. Some pieces are over a foot long. Will that work? Answers to any of above would be most appreciated.