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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As others have said, there is no right or wrong answer. I do mine with high indirect heat, about 40-45 minutes at 400, usually with apple wood smoke. I like doing them indirect because you don't have to turn them, and there's a lot less risk of them burning. Since I'm usually making them as an appetizer for a party, I have other things going on at the same time, so a lower impact method is better for my needs. I find that doing them at a high heat still crisps them enough for my tastes.
Here's a link to my general technique, and a recipe for a really spicy buffalo sauce.