Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops
and Bell Pepper Kabobs
. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches
! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!
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 time no-foil turbo butt, shredded with Manrakes!
Sorry @MaskedMarvel and @Mattman3969, since I was mixing butt with picnic, mostly for bagging, it wasn't convenient and I was too chicken to put rooster sauce on my butts!
Ended up using the tried and true Elder Ward rub from a big batch I prepared recently. 350F dome temp all the way in the XL, no foiling, no water pan, took about 7 hours to hit 200 internal temp. Bark came out nicer than previous turbo attempt with foiling at 160F. Overall meat texture is quite good but not as moist as low and slow at 250F. I think 300F would be an ideal compromise.