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.
I grew up with an Uncle that was a diehard Habs fan. When I started watching Patrick Roy was my fav. So I now am a huge Habs fan that follows Roy. I watched him win with the Ave's and hope he does well this playoffs... Just not as well as the Canadiens!
I agree with DMW. That is one reason I shoot for a dome temp of at least 250* but I prefer 275*. At 275 * if I do have any issues with the temp dropping overnight (while I'm asleep) I will wake up to a egg that us still 200*+ in the morning. At which I can adjust temps accordingly.
I have had great results by first completely cleaning the egg out of any ash or lump. Next I add the larger pieces of lump available with a couple small chunks of wood of choice for smoking. Add some more lump and then some wood for smoking. And then one more Time I repeat with some small chunks of smoking wood on top or chips. Then I start with starter cubes broke into 3 pieces and placed 10, 2, & 6 o clock. Leave the top up for 10 minutes close lid and let it go wide open vents for another 5. Then close bottom and top vents to about 1/8-1/4" wide. Stabilize between 250* - 275*. Once I'm confident the egg is stabilized i put the butts on. Wait until internal temp hits 200-205*