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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Done temp should be 165 in the breast meat 180 for the dark meat. Birds can have an over smoked taste if too much wood is added. IMHO you don't need the liquid for flavor. I do raised direct at 350-400 degrees until internal temp is reached. Spot on for the sauce finish.