We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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
So what did I do wrong? I fired up my grill at 9:30 last night and put on a 7 lb butt about 10:15 to cook between 200-210. Stayed up until about 1 am when it was going good at 210. Went to sleep and woke up about 8 and the fire was out. IT of pork was about 110 but am afraid to serve b/c don't know what time the egg died and afraid of bacteria and food poisoning. Kinda sucks because having 11 people over today for father's day. So just went out and bought more ribs and chicken and will live with that. someone told me to do an overnight at that temp you need something called an "automatic stoker." What's that. Any thoughts. This BBQ is tough stuff. Still learning after several months.