We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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
Well it's been one hell of a month at work and I decided I needed some BBQ stress relief. Yesterday I made some killer smoked beef ribs. Today I am doing a 7 3/4 lb Beef Brisket flat. It's a Certified Angus Choice cut. I am going to try a bit of a hybrid of low/slow & hot/fast due to time constraints. I did not inject this time. This is purely experimental and if it comes out a bit too dry due to not injecting I will just cut it into cubes and make Texas style chili like I did the last time I had a so/so brisket cook.
My plan is to smoke it at 250 dome temp until it gets to about 165, wrap it, then crank the temp up to about 350 until I get an internal temp of about 190 with good butter tenderness. Anyhow I'll keep youse posted.