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.
The first brisket I made was nice but was not tender enough for me. The Egg tenderized to a point of a good firm steak but not really tender like I expected or wanted. I cooked via internal temp and it went around 4 1/2 hours on indirect heat on V-rack over drip pan. I was watching Food Network and they were talking about KC BBQ and brisket. Someone let me know if the following cooking schedule would be successful -- it is based on a metal wood fire cooker not the Egg. With indirect heat, cook brisket 3 hours at 250 degrees, wrap in foil and cook an additional 2 hours at 350 degrees. I don't want to experiment and totally screw up a good piece of meat. A common thread I have seen on the Forum is complete cooking after reaching a certain internal temp and wrap in foil and place in an ice chest. I assume this is having the effect of steaming itself and thereby giving it the texture I am striving for. Any help is grately appreciated. Thanks.