Who’s ready for football and tailgating? We are! 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. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
I'm sadly absent of any photo-cooks as of yet. I always cook with the intention of taking pics but seldom get enough pics to make it worthwhile. I'm going to make ABT's tomorrow for the first time on the egg (made before on Weber Smoky Mountain). I'd like to provide the best end result quality-wise for great pictures and I just have a few questions.
1) does one stand a better chance of preventing the cream cheese from oozing out if the ABT's are prepared before and chilled in refrigerator prior to cook?
2) what is the preferred cooking temp and duration?
3) will be cooking on a CGW swing rack. Should I still use Platesetter?
4) Platesetter legs up or down?
Thanks in advance for your wisdom or sage advice. I will include my recipe as I think you'll find it a bit unique.
Conservative stalwart in Thornville, Ohio