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
<p />Well, here's the start of my first cook on my new BGE. I first bought 2 boston butts, but later decided to freeze one of them and do a whole shoulder instead. So, In the above pic I have a 9lb boston butt and a 10lb whole shoulder rubbed in Elder Ward's rub and awaiting the BGE. They are in the V rack and the BGE was stabilized at 250 dome, and those big hunks of pork went on the Egg at 11:00 am. I'm planning on finishing them at 300* dome after they reach 175 degrees. I'm thinking about 3 am they should be ready to turn up and hopefully finish at 6 am. After they are finished, I'm putting on 6 racks of St. Louis style ribs and hopefully have everything ready about noonish.
Man, even after only being on the Egg for an hour, the smells coming from Humpty is amazing. I'm a homebrewer also, and have plenty of good, hoppy American Pale Ale on tap, so a good time should be had by all. I'll post some finished pictures hopefully sometime tomorrow. In the mean time, If I run into problems, its good to know all you guys are around the computer today for help. I'll be monitoring the forum as well.[p]Happy 4th everyone,