We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet
for turkey tips, our Thanksgiving page
for turkey recipes, and our Holiday Entertaining Publication
for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast
Thanksgiving morning either!
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Had a short debate with a couple of experienced fellow eggers last night. The discussion was whether to put the fat side up or down when slow cooking something like a Boston Butt.[p]The first contention was from a guy that cooks at about 350 degrees "until its done". His view is fat side down so it hits the drip pan (and I guess cooks back up as the drippngs evaporate). He covers the top of the meat side with aluminum foil and does not use any rub.[p]The second contention was from a guy that slow cooks at around 250 degrees for about 2.5 hours per pound. His view is fat side up and let the juices run over and through the meat, keeping it basted and moist. He doesn't cover the meat with anything and he does use a rub.[p]I was wondering what opinons are from the forum on which way to put the fat side as well as use of aluminum foil on top. I think the one guy said he uses aluminum foil to cut down on the bark.[p]Comments?[p]BHFG