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
Great success with pulled pork (pics)
I did my first Pork Shoulder. Large BGE with BBQ Guru. 11 lbs. of Pork Shoulder from Costco, heavily rubbed with Head Country championship seasoning, smoked for a whopping 21 hours at 250 (dome temp) before reaching 195 degrees internal. Put in a lot of apple and pecan wood right off the bat. Wrapped in foil, then towels and placed it in a cooler for 2 hours. Made a ton, turned out incredible.[p]I found it funny that the guru reads lower than the dome. I set the guru to around 225 because that's when the dome read 250. I think I need to experiment with the placement of the guru probe. The big black blob freaked me out a little when opening the BGE. When it basically fell apart when transferring it to foil, I knew it was a success.[p]
[ul][li]More pictures of BGE projects