It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs 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, either!
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
A High Q grate is not a need, but it is nice to have. Upgraded on both mini and large. Helps the start and heat up time and don't have to worry about holes getting blocked. One can easily survive without high Q grate though.
Very nice! Curious as to why you would buy a mini or small when you already have a large. I am a relatively new Egghead with an XL. I will often use my gasser for quick or week night cooks.
My guess is…
Chunks are good for longer cooks or for meat that can handle more smoke (butt, ribs, brisket, etc). Chips for shorter cooks or where I don't want a lot of smoke (poultry). Also, on the mini it's only chips for space purposes.
BTW, I was going to try a MAPP torch but went to HD this weekend to buy one and read all the nice warnings on the package about the chemicals "known to cause Cancer" that it puts out. Didn't want those transferred to my lump,…
How did the taste compare to what you typically get off the BGE? That is one plus to a pit; you can get a ton of meat on at one time. I keep thinking how a BBQ restaurant could only use BGEs, and other than having 10 XLs or just running out of foo…
That's a fear of mine too. We are the beach for a couple weeks, and I hope the large is still there when we get back! I can keep a close eye on the mini while here.
I think anyone caught for stealing a BGE should get the death penalty
Maybe it's me, but it seems like there are a lot of recent posts (and it happened to me too) is that briskets are cooking much faster than anticipated - like an hour per lb or less. Maybe the old 2 hrs or 1.5 hr per pound should not be the baseline…
Looks excellent! Were you able to close the lid with the steaks?
I did close the dome but it was tight....by the skin of the egg. Had to nudge em a little and watch they didn't fall out when I opened back up.
@hapster 2 selling points on the mini that I used with my pitch to the better half: portability. Its very nice to be at the beach and not have to use those crappy common area grills or be forced to eat out every night. The second is cost: picked …
I have the woo and pizza stone for indirect and I already packed my dizzy dust! Did you pull out dome therm? Did you basically turbo it? I was thinking a 3-4 lb BB. I got our mini in April and have used it more than the large since we got it.