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!
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Spatchcock Wild Hog Help??
It looks like I'll be cooking up a 60 pounder (pre trim weight) this weekend. Went hog hunting last weekend, and two friends each got a 60 pounder. One is getting sausaged, the other we were hoping to spatchcock and cook on the egg. It was shot through each side of the ribs, so those will probably be scrapped, but I'm thinking about cooking indirect at 350 until it reaches 160-170. I don't think I'll try going to the pulled pork temps with this one. Anyone have any thoughts on that? It's been in a cooler on ice for the last week with water being drained each day.