We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
I've been a strong proponent of low 'n slo for pork butt. I like the challenge of the overnight cook and the satisfaction of saying I've cooked something for 24 hours on the Egg, didn't need to adjust anything, and still had a good deal of lump left over. Not to mention the taste. After reading so much lately about going turbo, especially @Mickey
, I decided to give it a try.
IT just reached 165 after four hours at 370 dome (I was shooting for 350 but the Egg decided to settle in a little higher). Going in to the foil for a couple hours and should be done in time for dinner. It smells fantastic. Can't wait to see how this one turns out.
__________________________________________It's not a science, it's an art. And it's flawed.
- Camp Hill, PA