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 experience: A couple of weeks ago I set up a 6 pound or so butt on my medium. I am pretty new at this having about six cooks under my belt. I was cooking indirect with a platesetter and used a remote thermometer. I was able to maintain a good 225 to 250 degrees, my meat starting temp was about 49 degrees. At four and a half hours my internal temp read 196. I was expecting it to take a lot longer to reach this temp but decided to take it off. The pork was definitely cooked but was not tender enough to be pulled. I could have cooked a lot longer but reaching that internal temp caused me to stop the cook. Help