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
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.