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
How do I get you a FILE? I don't have more pictures, just a few drawings while I was 'building' the table in Sketchup. With Sketchup, you can get a WALK AROUND view of an object, take measurements and in general modify to your hearts content:
Mike, I know your question was directed to Little Steven, but yes dry aged meat does cook much faster! With the typical 20% water content loss then the meat bikers are more compact and transfer heat faster is my guess. Ron
I really like your new logo - that obviously was created by a talented person. Would you mind telling me how much it cost you and then what are the terms - do you have to pay a loyalty or idid you buy it out right? Does the artist also do printing or do you take that to a speciality shop. If you don't want to answer I understand.