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
First overnite pork shoulder cook.
With its brand new Nomex gaske and lid properly aligned with the help of some folks here I've started my first overnight cook. I've got some internet friends coming over in the morning to help split some oak that I acquired from a local tree that gave up the ghost about two weeks ago. Should keep us in oak chunks for years. I want to serve pulled pork for lunch.
16 lbs of pork shoulder on at 6 pm. Expect it to go 14 or 15 hours. I loaded the lump a couple of inches above the firebox to ensure plenty of fuel. Intermixed with hickory and cherry. Rubbed down at 5 this morning with Dr BBQ Big Time Rub. It could have been done with a match but it is just too much fun to light the fire starters with a propane torch.
LBGE - July 2012