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Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
First butt (picnic) is on....
GHEgger
Posts: 37
I'm on kid duty all day, so I thought I'd try a low and slow. Put a 6.5lb picnic on the egg at 260 at 7:45 this morning. Mustard and Dizzy Dust last night, apple chips mixed throughout the lump. Going to be a long wait, but I'm not going to rush it.
Thanks to all for posting tips and techniques and for answering all us Newbies' questions. I'll be taking pics, so I'll try to post some later.
Thanks to all for posting tips and techniques and for answering all us Newbies' questions. I'll be taking pics, so I'll try to post some later.
Comments
The egg loaded and ready:
After 1 hour...
So far so good...
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0 · Off Topic Disagree Agree LikeTemp after 4 hours:
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0 · Off Topic Disagree Agree LikeNoticed the dome temp had dropped below 250, so taking more advice from this forum, I fashioned a "stoker" from a metal coat hanger and stirred the coals. Seems to have worked, and I got the dome temp back up to about 260.
This is fun, but MAN! I guess patience is a virtue.....
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0 · Off Topic Disagree Agree LikePulled the butt when it hit 192, as the kids were demanding attention. Foiled, wrapped in towels and into the cooler for 2 hours.
I'll post another topic with the finished product. Thanks for looking.
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