As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Get ready for some fun summer happenings!
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
Testing direct pork butt, small BGE.
I traveled for business this week. Got home at midnight Friday night and my wife had packed for our weekend trip to a friend's cabin near Jamestown, TN. We left at 6:30am this morning.
She's riding in the WMA with her friend and I am to stay home, BBQ, watch the Aggies (Whoop!), and drink beer. She knew our friend had a Big Green Egg so my wife packed all the BBQ fixings and thawed a 5 lb. butt from a hog we had processed in the fall.
We arrive and I start to prep the butt and go to light the Egg and realize it's a small, with only a cast iron grate, no plate setter, no pizza stone. So I've rigged a pseudo indirect by using a small pan in which I have created a rack to keep the butt out of the grease using rolled up foil. However, it's really a direct setup so I'm going to do a turbo around 325/350 until > 165 internal then drop the temp until just before dinner.
Will post pictures or at least results.