We hope you all had a big green St. Patrick’s Day! While you’re waiting for it to be Easter time, try some of the new recipes we’ve recently added to our website. One of our favorite dishes is the Easy Jambalaya with Beef
, and our favorite sweet & savory treat is the Sweet Cream Crostini
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
1st Butt put on an hour ago...
Hey Gang,[p]I purchased the small BGE about 3 weeks ago and hope I have worked my way up to this (I have done burgers, spatchcocked chicken, pizza, bread, and TRex'ed steaks (mmmmmm, my mouth is still happy from those...))[p]6.5 lb shoulder rubbed last night, put on a stabalized 240-250 egg with a few chuncks of maple at 4pm CST. Temp is back up to a stable 240-250 and I am off to my daughter's track meet and my son's baseball game. I have never walked away from a cook before (That might be because we used to do shoulder in a Weber kettle adding one briquette at a time....talk about a labor of love.) but it seems like I have everything going in the right direction. More to follow with pictures on the morning (or afternoon, or whenever...)[p]One question - I don't seem to be seeing much smoke comming out of the top and one of the large chunks was placed right on the fire. (I have 4 other med. size chuncks buried around the edges of the lump.) Should I just trust that I am getting smoke on the meat or do I need to investigage further? (I think I am looking for an excuse to open it up and take a peak )[p]Cheers!