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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Butt for Easter Lunch

edited 6:58AM 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
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Comments

  • KCKC Posts: 91
    Nice bark on that baby. What rub did you use?
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  • Dan in StLDan in StL Posts: 246
    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!
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  • 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.
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  • I use the basic rub recipe from one of those BBQ Bible series books, but I cut back on the sugar.
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