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
Still having roller coaster ride with temperature control
Long story "short only my third time cooking on the egg. I cooked a meatloaf believe it or not with a Dr Pepper barbecue sauce. Meatloaf turned out fine and the meal was a success.
The plan was to cook at 235 for 45 minutes while the meatloaf was in the pan and then you take the meatloaf out of the pan and cook it on the grill until it reached an internal temperature of 155 which should take about an hour and a half.
The problem was in that 2.5 half hour I was seldom at 235.
It would creep up to 245 or 250 I made miniscule adjustments to the lower vent. I'd wait a couple minutes nothing would happen and we kept going up so that I would make a miniscule adjustment to the chimney exhaust. Temperature kept going up and then I make a little more adjustment to the lower vent and then it was slowly start coming down and I'm thinking good I finally got it solved but then it kept going down lower than 235 ---and it kept going and going down to 205 before I could stop it. And to stop it from going out ,the vent by now was nearly wide open.This went on the entire time- roller coaster up and down. I had heard about this happening but it has me baffled.
Just don't think I can do a long cook. Was hoping to do a turbo butt Sunday for some pulled pork but don't want to do 5-6 hour roller coaster ride.
Advice or suggestions on how to stop the freight train.