We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs
. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk
, Lemon Pepper
Wings and even a Whiskey Onion and Chicken Steak
if wings aren't your thing. Bon appetit!
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
I just bought a brisket from walmart and it's 13 lbs. I have never cooked brisket and just received my stoker unit so I want to cook this so it will be ready for friends/football on Saturday. I have went through some old posts and have a general idea of what I want to do but would like some input please...
1 can beef broth
2-3 tsp beef base
1-2 tbls wish
1 tbls olive oil
injecting while still in cyropak
then rubdown my favorite rub
indirect with pan but no liquid in pan?? (or direct)
Fat side down (trim fat to 1/4 inch if necessary)
grill temp 225 1 to 1.5 hours a lb
using hickory chunks for first time (all previous cooks have been on chips) do I soak first? gonna spread out probably 4 or 5 chunks
until internal temp reaches ???
then rest in foil and cooler for 2 hours
slice and enjoy (hopefully)