National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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
Weekend Cook - Brisket and Ribs
I did two separate cooks this weekend. I started the brisket Friday evening, had everything dialed in. I woke up at 5am and looked at the Maverick and saw that the egg had crept up to about 248 and it said the food was right at 194. Went out to check the brisket and it turns out that I didn't have the probe in the best spot and the center was still showing around 180. My downfall was that I adjusted the vents to bring me back down to 225 and ended up pretty much putting out the fire. Eventually got the temp where I wanted it but unfortunately didn't make it back to sleep. Brisket eventually finished and I cooked this one much better than last week (was only my second brisket). Ended up doing burn ends that were really good as well. My only downfall for this cook was that I used the Salt Lick rub that I bought at the store and it was way too spicy. I need to get something sweeter and less spicy for next time.
I did the ribs a day later and did a Jamaican Jerk recipe I found online. I did half wet and half dry, and both turned out amazing, but the wet was probably my favorite.