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
First run at some baby backs.
My first shot at a rack of baby backs sure didn't go as expected, but they came out great none the less. I started them out at 225 and cooked them there for about 2 hours. When I came back to check on them at the 2 hr mark I noticed the temp was dropping below 200, so I open it up a bit. Unfortunately that spikes my temps way up over 300 so I had to pull them for a bit waiting for the temps to stabilize again. I ended up finishing them around 275. Temp fluctuations aside they came out great!!!!
Any tips for getting a fire going for a good slow and low cook in the egg would be appreciated. I'm glad the fire kicked on me making a rack of baby backs for me and SWMBO as opposed to a butt for the family bbq.
One week in and loving the egg!