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
I wanted to ask everyone's opinion on the forum on whether they foil or not during their cook. The place I buy my charcoal from says to foil. For example if I'm doing baby back ribs I will do them at 225 for 4 hours with 2 of smoke and the other 2 wrapped in foil. I will say they come out great but most people I talk with say absolutely not to foil. So I've done multiple pork butta that way maybe 6 hours of smoke and 6 hours in foil and they turned out excellent as well. I then did my last pork putt the same way but decided not to foil. I wasn't using a meat probe from my BBQ Guru device but still did the pork butt at 225 for 1.5 hrs/lb This butt was dry as a bone and I do realize it could have been just a bad piece of meat however my question is do you reduce the amount of time if you aren't covering in foil for half the cook? I apologize if this is a dumb question but would really like to know from the experts out there and will take any advice and times/temps for the different meats out there! Thanks again!!