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
We are planning on trying to buy a 12-14 pound pork shoulder to cook and take to a picnic on Friday, or maybe two 6-8 pounders. Since it has been a long time that we have cooked low and slow, is there anyone who can maybe give me an estimation of time for this baby to be pulled off and wrapped in foil to take with us???
Also any ideas on the method?? Pull fat cap back and apply rub then place fat cap back on or what??? Platesetter for drip pan or fire bricks???
Go Sixers!! (Sorry, couldn't resist that.)