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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I cooked up a batch of baby backs. We had some leftover ribs. We cut the meat off and stuck it it the freezer. The next week we had a pizza party and built a pizza iwth bbq sauce and put the rib meat on it, covered it with two cheeses and served…
I've made lots of pizza's and the best advise is keep experimenting until you find what works best for you. I would not run the egg up that hot. We cook our pizza's at a more traditional 425-450. Good cooking!
If it spikes a bit that is ok. it will come back down. One thing about the BGE it has a mind of it's own and learning each egg's characteristics helps us control it and not it controlling it. Happy cooking.
I use the 3-1-1 method as well. I never use the foil. I cook with indirect heat and I have to admit my ribs are not on the same planet as non-egg types. Matter of fact I went to a party with friends last night and guess what we had ribs. My wife…
11 hours is pretty good on a medium. If you need to go longer just pull everything out and load with more lump. It will not hurt your cook. Stabilize your egg and go again. I used to have a medium it works fine.