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 have 60 people coming over Saturday and I plan to do 3 beef tenderloins (about 7 lbs. each) on my large BGE. Should I do them "slow and low" at 200 to 250 or more like roasting at 300-or some other way? How much time should I plan on with that much meat?Should I use the indirect method with fire bricks? Any help would be greatly appreciated.