Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

behind on my butt

Had some temp struggles. Could I bump up to 300 to expedite the cook?
Green egg, dead animal and alcohol. The "Boro".. TN 


  • SmokeyPittSmokeyPitt Posts: 6,111
    Certainly.  I've had to rush one to get finished before...still turned out great.  You can also wrap in foil to speed things up, but the bark may soften up a little.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • lousubcaplousubcap Posts: 6,126
    I would go with the raised temp (300-350*F) on the dome before foiling if that's an option-as SmokeyPitt notes-better bark.
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