Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Update on my First BGE COOK

JohnLJohnL Posts: 27
edited November -1 in EggHead Forum
Well, all is well in eggland. I was alarmed after I checked the butt and shoulder at 7 hours and the internal temp was 160 degrees, but I just checked again at the 12.5 hour mark, the dome is still 250 degree's and the internal is at 165. What a bark, I had to try a sliver and man, what flavor and moistness. I think I'm going to get a couple hours sleep and get up at 3 am and up the temp to about 300 to finish it off hopefully about 5 or 6 am. Then on to the ribs. I can't believe I still have about half a load of lump in the egg at this point. This is the way BBQ'ing was meant to be. I'll post pics of the finished product hopefully tomorrow. So, I'll raise my glass of Pale Ale to all fellow eggers and wish everyone a very happy and safe 4th of July. [p]John

Comments

Sign In or Register to comment.