We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Another great cook tonight. I've cooked ribs for years in the oven but these were my first on the BGE. I cooked at 375 indirect for 3 hrs with apple wood. The temp temp held steady between 375 and 400 till the last half hour when the temp spiked to 450. I shut the daisy wheel almost all the way and closes the bottom to about 1/4". I got the temp back down to 390 by the time I pulled them off. The ribs had an awesome bark and where nice and tender. I think next time I will try 250 for 5 hrs to see how that turns out.
The ATB's are cream cheese, shredded Mexican blend cheese, Jimmy Deans Spicy Sausage, and Dizzy Pig Cow Lick.I put them on for the last hour of the rib cook. They turned out great. Bacon was nice and crispy and just enough spice.
Can't wait for Saturday and cooking hamburger's and hot dog's for 35 adults and kids at my son's birthday.
So happy I got my egg. The forum has been great for learning about temp control and everything else that would make for a steep learning curve.
Eastern Shore, MD - XL