We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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
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!