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
Pork Butt ready to go - which wood for smoke
So I have a pork butt (probably around 9 pounds) ready to go on my old clay kamado pot this evening for a dinner tomorrow. I've covered the thing with JJ's rub which is some good smellin stuff. Pretty much used all of the one recipe on the thing with a touch left over to recoat any areas after I put on the pot if needed.[p]The last butt I did I used hickory chunks for smoke and I'm looking for some suggestions on what other types of smoke people like with their pork. I have some cherry and peccan at the house now. What all do you folks suggest? I like lots of smoke flavor.[p]Can't wait for dinner tomorrow. The first butt I did came out so good I could barely keep myself from eatin this thing last night while I put the run on![p]Thanks