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
Turbo Butt - cazzy style!
Was raining last night, so nothing went on and I said I would figure it on in the morning. So at 8am, I decided I would do a turbo butt. So I lit my egg, then went to the market and picked up a 8lb Boston Butt , apple smoke chips, and some Franklin's Sweet Vinegar BBQ Sauce.
I decided to put my own spin on it, so I stabilized the egg at 320-325 dome. My hope was to get some decent bark, so I lowered the heat a little, wrapped @170
, and scratched the foil. I opted for butcher paper since it breathes pretty well, and I think it did help preserve the bark. Total cook time was 6 hours.
As expected, the bark is still better on a low n' slow. However, this was fabulous, and I will definitely go this route again if i'm in a pinch!