National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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
Need some advice on pulled pork.
Alright, I am cooking a 8.5lb butt and started it at about 11:30 last night at 250 degrees. It will be finished around noon today probably. Our plans changed and we are not eating until about 6:00 tonight! The meat is at 180 degrees now and I am planning on taking it off at 200 degrees. What should I do to have it ready for 6:00? Usually I just pull it immediately and serve but I don't have that luxury now. Should I choke down the grill to a lower temp and extend the cook time or will it dry out? Or should I cook to 200 degrees and foil wrap it and put in cooler? Or should I just use a crock pot to heat it back up tonight? Anybody have any suggestions?