It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I have a 20# fresh ham for an early Christmas dinner this weekend. I'm currently curing it. By the time I pull it and throw it on the Egg, it will have been in the brine for a week. I just flipped it last night to make sure that it gets evenly cured throughout.
My question is regarding cook temp. I've seen recipes that recommend a higher temp than I was really thinking. I'm planning on smoking with some maple wood chunks, but the recipes I've seen call for a cook temp of 325 to 350. It doesn't seem like much smoking is going to happen there! Is there a reason I'm not seeing low and slow recipes for ham? I'm thinking 225 to 250.