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
Temperature For Pulled Pork
I am racked with indecision
Most receipes I see for pulled pork call for slow and low. Where low = 220 and slow is as long as it takes for the pork to get to 190.
So the internal temp of the meat is easy to check with a maverick or similar
But should the 220 be measure at the top of the dome or at the grate ?
Any ideas ?