We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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 been tasked with doing "the meat" for turkey day this year. Hoping to do a 12lb turkey and something else for about 12 people. There are a few concerns here: temps and room for starters I suppose. Any of you do multiple types at close to same temp and finish times ? Can a turkey be ftc'd? I think I can cook the turkey at 325-350 to 160 and that should be roughly 2.5-3 hours. Hoping to throw on a small beef tenderloin or small prime rib on the large bge. Thoughts?