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
Brisket and Pulled Pork cook?
I'm cooking for a Mardi Gras parade party Saturday afternoon. Since I can't bring the large (small will be going to cook burgers/sausages, etc) I need to cook the brisket and pulled pork ahead of time. My current thought is to cook the 12 pound brisket Thursday afternoon/evening/night and pull off first thing Friday morning. Then I'll reload the egg and put the 18 pounds of Boston Butt on to cook all Friday night. I'll get up and remove the pork Saturday morning, let rest awhile before pulling it.[p]Does this sound like a workable plan? Think I'll have many problems with reloading the egg with lump and getting a fire started that I'll be able to maintain all night for the pork? Just looking for some thoughts.[p]Thanks!