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
Don't have one....but the distributor rep down here in Central Texas had one loaded up at last year's Texas Eggfest. He drove from Dallas with no problems on the cracking front. Pretty cool rig, but pricey!
Salmon always oozes....some of that "good fat", but when it's directly on a grill or broiling pan, it oozes into the fire. No ooze on top of this cuz' as eggo says...the crust becomes one with the stuff.
Here's the rub recipe Smokesniffer:
2 Tbsp Br…
1. It's really not that much farting around...if I can figure it out, anyone can.
2. I didn't have to make any band adjustments and have had no issues
3. Try #2, then cross this bridge, but you should be able to get bolts from BGE dealer
I guess I like to hang out in corners. Been doing this for 18 years. I'm #16
SWEET Big Guy....you need to get ready for a trip to Austin and the new F1 track! It's about 25 minutes from Lockhart and some killer BBQ!
Austin- What do you use for brine?
Pretty straightforward - 1 gallon water, 1/4 cup salt, 1/2 cup brown sugar, and 1/4 cup of BBQ rub (low salt items like Head Country works well)
Typically will brine for a little longer than domestic birds....8 ho…
Every shoulder is different, but only for planning's sake count on 12-14 hrs for 7 pounders. As for making sure you get them done, cooking to temp is the only way to go. I cook mine to 198-200. I've never cooked them at 275, so no help for you there…
I use the same wood as Salt Lick, County Line, Blacks BBQ, etc...... Oak
Salt Lick adds Pecan Shells as well.....but predominately Oak. But I'm with ya....Oak is my go to for Beef, Sausage and Turkey. But as of late have been dropping a lot of Pecan…
I'm fighting the good fight! Trying to keep the posts from getting too silly. It's important to have an accurate description of your thread. By teasing people you are actually being inconsiderate and potentially wasting people's time.
Not sure bei…
I don't use one, but cooks illustrated has raved about the victorinox fibrox 8" chef knife for years as a good, affordable all purpose knife.
Have a couple of these at the Duck Club that I use and don't worry about someone breaking. Good compromise …