Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Faster Cooks

In recent months I have used my new temperature gauge, and it seems that some cooks have gone faster than I have expected. Most tragically, some ribs that I did on the previously-perfect 3/1/1.5 method turned up overdone. Obviously, I should have adjusted to what I saw and felt and shortened the cook, but I had had great results in the past sticking to the times pretty closely.[p]I guess I should boil water and see if I need to re-calibrate the dome thermometer. Maybe the meat was just a bit thin (spares), also.
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