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
Why 200* for pulled pork?
Just curious why 200* for pork butts seems to be the magic number? I have cooked many butts on different cooking equipment and have always pulled them at 185*... it shredded like butter! And if you beleive what pure Willingham and Smoke & Spice say...it works! Is it the dynamics of the EGG, or does the extra 15* make that much difference? hope I dont get scoffed right out of the forum!