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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.



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  • Re: Beef ribs?

    My favorite way for beef ribs is Adam Perry Lang's method.  I did a slight adaptation of it here:

    You want to make sure you know what kind of beef ribs you are getting.  I prefer the "beef back ribs" which are the rib portion cut off the back of a ribeye roast.  But there are also beef short ribs that are still good but require different techniques.
  • Re: Evolution of a table, enter the Blackstone

    Nice job on the set up! 

    I have one of their flat top grills (griddle) and it is extremely well made and cooks like a commercial flat top.  If this pizza cooker is as good as that flat top I know you'll be happy with it.
  • Re: London Broil ... Low and Slow or Sear? Tender ???

    Part of your confusion is probably the fact that "London Broil" isn't a cut of meat (it's a recipe/technique) although a lot of stores sell different cuts of beef labelled as "London Broil".  There's no telling what cut you're getting, it could be top sirloin, flank, top round, etc. 

    So what one person says works for London Broil might actually be using a different cut of beef than what you have.  If it's flank steak, I just do a quick cook (450-500 x 4-5 min per side).  If it's a cut from up on the shoulder, it's going to take longer to tenderize so I'd do a slow roast or reverse sear type of cook. 
  • Re: Do Yourself a Favor....

    Another one to go onto my "cook this soon" list.  it is growing faster than I can cook things off of it.
  • Re: Reverse Sear Question

    For best reverse sear results, I like to cook tri-tip up to 5 degrees less than my desired final internal temperature.  Then I'll let that rest, uncovered, on a raised rack so the tri tip isn't resting on a flat counter or plate (doing it on a flat surface kind of steams the surface of the meat touching the plate, causing more juices to flow out).

    For me, the key is letting the meat rest until the internal temperature stops rising.  Then I'll put it back on to sear for just 1-2 minutes per side and the temp rise is negligible at that point.