National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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
Starting to get concerned (i knows, i know)
So, a 5.5ish pound boneless butt went on at 11 o'clock today. I tossed in some soaked cherry chunks just before I put the butt on. I left for about three hours and didn't witness the smoking.[p][p]When I came back, I just had to peek. I haven't done it since, I promise. Looking at the photo and remembering what I saw when I looked in, the cherry wood was sitting on top, unconsumed. So does that mean I haven't gotten any flavor? Is that a concern?[p][p]I also noted that it didn't have any "bark" like some of the other photos. Maybe that's just because of the bacon? I've had a helluva time keeping the temp stabilized. [p]The meat is sitting at 172 now after about eight and a half hours. Maverick/Grid says the temp is 234-240 most of the time but has been going up as far as 267.[p]At this point, does it matter?