We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Since you want to finish in an oven, think about wrapping in foil to retain moisture. Also placing the butts on a rack in a pan you might consider the use of liquid smoke. (Restaurant quality)
You will probably have to call the restaurant to see if they allow pets on the property. There could be health department restrictions. It is first come first serve, however, there is most often plenty to enough go around.
Do not tell Rhum & Jerk that you can not do low and slo on the mini. I have seen him do baby back ribs, jerky and some other cooks doing low and slo. He did those at EGGtoberfest 2001 in Atlanta last year.
Gaskets won't make that big a difference. I have not change a gasket in any of my EGGS and one is 28 years old. I will be cooking baby backs at EGGtoberfest this year in addition to a 5 cheese quiche. Plan to attend.
Cook these all the time. I do them direct at 250º using a v-rack. Put the large bone up and cook for abut 2.5 hrs.
As for maintaining temp start closing down the vents when the thermometer reaches 180º. I believe you are letting the dome t…
Your analogy is correct. If you like something you stick with it. I too have just about all the tools that DeWalt makes as well as Bostic and Delta. I own 6 BGE products because I like them and can afford them. QSis if that is all you…