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 hope I don't lose any status on this forum but I am going to post this anyway. We just polished off the best pork the wife and I ever tasted. The store had pork tenderloins on sale so I picked up a couple. This morning, I was standing at the pantry scratching my head and trying to figure out what seasoning to use on the tenderloins (I am out of JJ's). I ended up mixing a third cup of olive oil and a large amount of Emeril's original essence. I marinated the tenderloins for 4 hours in this mixture. I grilled them at 375-400 on my small egg until 155 internal temp and a good char on the exterior. I did not know pork could taste so good. [p]Carl T