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
Long time no post (and ribs)
Hi everyone ! Been awhile since I have posted, but I have still been "lurking and learning". I kinda like that phrase. I did a couple slab of ribs awhile back that turned out pretty well, so I thought I would give posting pics a try here on the new forum. These were coated with mustard then Dizzy Dust and left in ziplock backs in fridge overnight. I egged them over WG competition blend via the 3-1-1 method. During the final 20 minutes or so, half got a light glazing of Blues Hog sauce. My son prefers his dry, but I do like that Blues Hog. Hope you all enjoy the pics, that is if they work?
Just going on the egg
Plated and ready to eat