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!
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Can someone help with my dilema?
Saturday I am having 14 adults(half and half) over for dinner. I am cooking a boneless rib roast from Costco. Here is my dilema...about 4 people want it rare to med-rare and the rest want it at least med-well. The rib roast I bought is 14lbs. and about 20 inches long. I realize if I cook it whole the middle could be rare-ish and the ends medium-ish but I don't think it will fit on my large without being cut. I also have a med. egg so I was thinking cut off about 5lbs and cook it in the med and have it come out rare and cook the rest on the other egg the way everyone else likes. What do y'all think? I am doing the reverse sear method.
btw, it cost 7.49/lb and is choice