Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Butt for Easter Lunch

edited 12:10AM in EggHead Forum
Put it on last night at 11pm. Set the guru to 220.

Had to peek at 10:30am. Internal Temp at 173.

YUMMY!

IMG_6246.jpg

Comments

  • KCKC Posts: 91
    Nice bark on that baby. What rub did you use?
  • Dan in StLDan in StL Posts: 247
    Looks great! I'm a newbie, so I'm going to see if you'll provide me with some basic Eggucation here. . .

    You said you "set the guru to 220." Does that imply there's a gizmo that not just measures but actually regulates the temp?

    Thanks!
  • Eggsistentialist wrote:
    Looks great! I'm a newbie, so I'm going to see if you'll provide me with some basic Eggucation here. . .

    You said you "set the guru to 220." Does that imply there's a gizmo that not just measures but actually regulates the temp?

    Thanks!

    Yes! It's called the BBQ Guru and the model I have is the DigiQ II. It has a fan which you put over the draft door and it monitors pit and meat temp. Depending on what I'm cooking, I may or my not use the meat polder. The one on the grate is awesome for just about any indirect temp you want to set.

    boz.
  • I use the basic rub recipe from one of those BBQ Bible series books, but I cut back on the sugar.
Sign In or Register to comment.
Click here for Forum Use Guidelines.