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
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!