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
Is it possible to get a perfectly done money muscle when you cook a Boston Butt to 200+? That's what I need for perfect pulled pork but it seems any slicing I try to do at that point just falls apart. Any tricks outside of cooking a second butt just for slicing? I have heard cut off the muscle and wrap it separately and let it sit and cool down for awhile and it will become more sliceable... any truth to that?