Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
Pork Butt/Thermo Calibration
Last week I posted that I had cooked a 6 or 7 pound butt. Cooked indirect with platesetter, dome temp 225-250, and reached internal temp measured by Taylor remote thermometer of 196. I then pulled the butt which was done but much earlier than the cooking times I see many of you experience. The meat was cooked but not very tender and certainly not very "pullable". I did wrap it in a towel and placed it in a cooler for a couple hours as well. This all happened in approx 4 and 1/2 hours. Several suggested checking the thermo calibration which sounded good to me. I just finished the calibration. In rapidly boiling water, the BGE thermometer was right on the money just a little over 210 and the remote read 210. Given these readings I don't believe I can fault either of the thermometers. Any other ideas out there? The only thing I know to do is try again, I have three more butts in the freezer. Thanks for any assistance