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
DILLIGAF - were you in the Navy? A good buddy of mine who is now deceased liked to use that and I never heard any one else use that until you posted it today! Also he referred to minute movements as moving something "just a RCH" this way or that way. Just curious!
Thanks for the brisket help. Just a quick question if you don't mind. I did it t 260 until internal temp said 174 and stalled for an hour. Then I put it in a pyrex dish with beef broth at bottom and foil cover until 205 internal. I did this to keep it moist, as it was a flat only. FTC in Pyrex for 2 hrs. The result...very tastes, but as soon as I picked it up I knew I was in trouble. It didn't flex at all. Inside was cooked to grey, but very chewy. What happened to my fall apart brisket????? Help please!