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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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



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  • Re: OT - Doctor's Orders?

    I know I can...I lost 65lbs over about 6-9 months once just by cutting portion sizes dramatically and exercising. Getting my mind right is 75% of the battle. Thanks for the encouragement.
  • Re: Chips or Chunks

    What are you smoking? If it is poultry, I would recommend chips because you don't want too much smoke. For long smokes of pork or brisket, I prefer chunks. Everybody has their preference though. Just think of how long you are cooking and remember how many chips it will take to get a chunk. That is why I like chunks. Good luck.
  • Re: BRISKET... new to BGE, tips needed

    Before I would tackle a brisket, I would recommend you do at least one of two things...preferably both. 1. Try smoking a pork butt. It will give you an opportunity to learn temperature control and it is very forgiving. 2. If you are just dead set on a brisket, do as much research as possible about how people do it. There are several different threads on this site that go into detail on different brisket cooks. Be very diligent. I myself have only done one brisket but the several pork butts I have done really helped in learning the temperature control.
  • Re: first brisket curiosity

    How did it slice and taste? That is the real test.