National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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
Long time reader, first time poster.
Put my first Boston butt on the LBGE about 20 minutes ago. 7.3 lbs bone-in. Shooting for 250-275 degrees for11-13 hours, using soaked apple chips. Covered it in yellow mustard and then rubbed with Everglades Cactus Dust. Wrapped in saran wrap overnight. I tied it because I didn't know how soft it would get.
The challenge for the morning is the outside temperature. Currently is 31 degrees and sunrise isn't for another hour and a half or so. I brought the plate setter in with me last night so it wouldn't have to warm up from being frozen as well. Took a bit to get the dome temperature stabilized, but last check, it was holding at 260 degrees. I wish I had remote temperature monitoring as I'll being in church for hours 4-6 of the cook. I'm sure God would understand.
Updates to follow.