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, Fired-Up 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
not sure if you saw my post from a couple days ago but i had a brisket done way to early . 12 hours actually .
I am not sure why my 15 lb brisket was done in 12 hours ( cooked at 225 ) but it was .
I kept it in the egg ( at 150 ) for 10 hours and…
I pulled the brisket off at 7 am .
Served it at 7:30 this eve and it was one of the best briskest I have ever cooked .
For the 12 hours it was off I wrapped it and had the egg stable at 150 . At 4 o'clock I added liquid to the brisket an wrapped …
Thanks @smokeypitt I have it wrapped and in a cooler and towels right now . I am going to stabilze the egg to 150 ( with temp controller ) and leave it in there and hope for the best .
I will keep a probe in the meat to monitor .
cool thanks !!
i pulled it . Not sure what the IT was but i gave it some room to cook still .
It may have been about 186 or so but it felt really good .
Its so weird that it took so little time to cook
I know he has run marathons and done triathlons since he has cut down on his weight .
People with who have there stomach stapled generally are unable to do that kind of excersize as they can not eat enough food to sustain the calories depleted from …
I agree with you @RGBHV I actually think that not being given a gift bag and tickets for the draws left me feeling more like an employee, It seems weird . I think we should have been treated like the guests who paid , and been given the gift bags as…
@GlennM ,Was a great day .
I was there cooking as well and I tasted some amazing food.
We cooked some burnt ends , stuffed pork tenderloin and lots of wings
Beautiful venue as well
Gary is right I should have put my forum handle on the menu board…
So I have a lump reducer thanks to @cannughead in my xl ( I also have a large ). I recently added the XL and have been so happy with the decision . To be honest I have not used the lump reducer much as you can really move the lump to one side .
XL is the way to go 1000% I just added an XL , I have a large and I love having the 2 .
So glad that i went XL instead of another Large ,
Congrats and you did the right choice . ( at least i think so )