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
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<p />Thanks to all of you for your sage (no pun) wisdom and advice. Who ever called this a "cult" got it right. I can't stay away from the Egg; it calls to me. And when I am away, I'm on this forum looking for new receipes to try. Wow! [p]So here's the update- ribs (baby back) last Satruday; hamburgers Sunday and Monday; rib eye steaks Tuesday. Break, spent more $$$ on a pizza stone and plate rack (oh, yea a rib holder, grill grabber, ash tool, tempature probe, and a ton of spices). Back at it yesterday with pizza and calzone. [p]I finished the first week with my first Pit Beef (no I realize there is some dispute over calling it Pit Beef... I am a Maryland native, so I'll go with it). I followed QBabe's instructions- bought a 2.5lb bottom round eye, seasoned it well, left it wrapped in the fridge for 3 days, put it on the BGE for 1hr on the dot between 350 and 400 degrees. Pull it when the center temp hit 130. I am so happy with how it came out I just had to tell you all![p]I knew I had achieved something when my wife not only acknowledged how well the sandwiches tasted but proclaimed that the BGE was the best purchase I ever made.[p]Sorry for the long post, just wanted to share the good will and thank everyone who has been so kind to answer my lame newbie questions! Pix to follow.