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
I bought a 6 pound brisket today and plan on putting the cure on to make pastrami for next sunday. Just wanted to give myself a while to field a few different opinions on the internal temp of the finished brisket. Do I only cook to 165 or take it up to 200 like you would for a bbq brisket? I plan on doing it at 225 degrees grid temp with a combo of hickory and apple. Should I plan on the same cook time as a regular brisket? Apologies for all the questions. I've never tried to make pastrami before. Thanks for the feedback in advance.