Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Another new egger

I've had my egg for about two weeks now and don't know how I managed to live without it. So far I've cooked burgers, pork tenderloin and a few steaks. Everything has turned out excellent and I definitely have to give full credit to the egg. Was hoping to smoke my first butt this weekend but the weather is nasty and decided to hold off til next weekend. Probably gonna do pizzas instead :) Anyways... Here is a pic from Thursdays cook. Ribeye was done indirect at 300 until 115 internal temp. Then I removed the plate setter and cranked up the heat to do the asparagus and sear the steaks. (Bread and twice baked potatoes were egged as well)

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