Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Saturday Morning Cook, Brrrrrrr!

Just a nod to Hapster and others up North cooking this weekend, stay warm!  It's a chilly 55 here in Tampa and for a native, anything under 70 is cold :)

I just tossed on a Butt, hickory is rolling and temp is a steady 230.  I couldn't decide whether to use my standard rub or go straight "Lexington" style, either way it'll be finished in a red-vinegar sauce.  Ended up going with straight salt as I've done in the past and it turns out great.

Got a Rocky Patel lit up and a double espresso to keep me warm for next few hours until we hit the 70's :)





  • gerhardkgerhardk Posts: 812
    We can only wish for those kind of temperatures, I put my pork shoulder on last Saturday night and it was -16ºC.  In those types of temperatures you certainly appreciate the Maverick remote thermometer.

  • I know it didn't happen if there's no pics, so here it is, 6 hours in and approaching the stall :)

    As mentioned, it'll be finished off with a red-vinegar sauce: apple cider, water, ketchup, brown sugar, salt, white pepper and red pepper flake.

Sign In or Register to comment.