April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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
Last weekend I cooked 3x 8.5lb butts...put two on main grid and one on top (touching) with a second grid between them. I built the lump to an inch below the top of fire ring using classic Elder Ward technique. Since the cook started way too early I decided to go real low at 225'ish dome. The temp was subsequently bumped to 250, then 275 for the home stretch. Total cook time was approximately 28.5 hours. No Guru nor Stoker, just Maverick ET-73C. The last (top) one was pulled more than two hours after the first two.
It was astonishing how much lump was left after the marathon cook. By the way, it's the Argentinian Le Gourmet Classique lump. This photo was taken AFTER I stirred down the lump to remove any 'gaps'...