It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Decided that I've more or less figured out the simpler cooks (steaks, ribs), I'll give the overnighter a try. Staggered fist-sized chunks of hickory and alder in my charcoal stack. Fired up egg, immediately put in plate setter, drip tray and grid. Once nasty smoke cleared, shut grid and got it to about 250. Put in my 10lb pork shoulder (injected with Chris Lilly marinade and homemade rub) at 9:30. Hooked up my new DigiQ DX for the first time and set the pit temp to 240 and food temp to 190. Went to bed. Woke at 7am to check on it. Pit temp was steady at 240, and butt IT temp was 145. Hit a litte bit of a stall at around 170. Bumped up the pit temp to 285, pushed through it and hit my target temp right before 16 hrs. Foiled the butt, put in unheated oven for a few hours to rest, pulled and served.