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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Fat Side up vs. Fat Side Down

Hey Everyone, as I read through the discussions I noticed some folks tend to do their brisket or pork butt, fat side down, while others tend to do them fat side up. I've been doing them fat side up because I want the fat (i.e. flavor) to go down into the meat. Does this really happen though? I would assume this debate would be important if were weren't using an egg since the egg is a very efficient cooker.  However, I am no expert and I'm still learning the art bbq and I am curious what other people had to say about this. 

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