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!
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
I had some italian sausage to use up, so I mixed it in with the beef. Also added garlic to the celery and onions. Had never thought to sauté celery. The onions, garlic, and celery smelled incredible. My wife said it was the best meatloaf she has ever had!
Thanks for the help, guys! It turned out pretty good! Not really a smoke ring, but it was very moist and tender. The smoke flavor was definitely there. I've never really had good brisket before so I don't have much to compare it to. The biggest surprise was that it took only six hours!! I was prepared for around 10! But it hit 205 and the probe with no resistance. I wrapped it and put it in a cooler for 4 hours before we ate it.
Starbucks' free "Pick of the Week" app this week is Weber's "On The Grill" which is normally $4.99. I don't know much about the app but it looks nice - has recipes, techniques, guidelines, a timer, and a grocery list included.
Did two Boston Butts yesterday.They were about 7.5 lbs each and took approximately 15 hours to get to 200. This was my fourth set of butts since getting the Egg last year. I have to say, I felt pretty comfortable this time around! Only had to make one or two adjustments to the vents the entire cook. Put one on the main grid and another on the grid extender. Used apple wood chunks.