Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Saturday Morning Cook, Brrrrrrr!

Just a nod to Hapster and others up North cooking this weekend, stay warm!  It's a chilly 55 here in Tampa and for a native, anything under 70 is cold :)

I just tossed on a Butt, hickory is rolling and temp is a steady 230.  I couldn't decide whether to use my standard rub or go straight "Lexington" style, either way it'll be finished in a red-vinegar sauce.  Ended up going with straight salt as I've done in the past and it turns out great.

Got a Rocky Patel lit up and a double espresso to keep me warm for next few hours until we hit the 70's :)





  • gerhardkgerhardk Posts: 817
    We can only wish for those kind of temperatures, I put my pork shoulder on last Saturday night and it was -16ºC.  In those types of temperatures you certainly appreciate the Maverick remote thermometer.

  • I know it didn't happen if there's no pics, so here it is, 6 hours in and approaching the stall :)

    As mentioned, it'll be finished off with a red-vinegar sauce: apple cider, water, ketchup, brown sugar, salt, white pepper and red pepper flake.

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