Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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, Fired-Up 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

First cook using Wicked Good

Got around to trying some Wicked Good for a low n slow. I tried Clay's pulled beef recipe and was happy with the end result. Instead of throwing out the bacon I crumbled it up in some homemade baked beans. Yum!
Had much better luck maintaining 250* with the WG versus the RO. Will continue to use RO for my other cooks.
I used 1 Rutland fire starter and a chimney and had no issues whatsoever.


  • henapplehenapple Posts: 13,834
    Nice job...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Nice cook. How long did this take to get your results?
    XL owner in Wichita, KS
  • It took from about 7am till 3pm. The bone and fat pulled right out of the meat. The temp. only rose about 20* during the entire cook. I made only 1 slight adjustment. WG rocks for low  n slow.

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