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
I have used so many rubs on brisket! Any pre-made or just try anything. Yellow mustard to make everything stick. Don't need to use the mustard however you won't taste it if you do use it! I coat all sides very liberally.
No set time for a bris…
Just cooked one last week and it turned out incredible!
Soy, fresh garlic, Italian Cheese Fantastico (my go to for many items)
325 about 4 hrs with cherry and hickory, good size roast! Pulled at 135, let rest and it was outstanding!
Cut thin …
I did a 17lber on my large, barely fit. Had to put a large ball of aluminum foil underneath the meat in the middle. This way the meat sort of bent the middle up which brings the sides in, away from the BGE top.
Was my best brisket by far!
A buddy of mine is a distributor is California foe BGE. He owed me some money for a bunch of furniture he got when I moved. More than paid for it with an egg and accessories.
He has since gotten two other friends eggs as well and we take turns co…
It is parchment paper. Tough for me to get it to the stone without.
The only hint I would have is when you think the pizza is done on the stone, check the crust and if needed to finish the crust, cook with the lid open. Our two pizzas each had th…
Not looking for myself as I recently received a new large BGE from a buddie who's company is a distributor. He owed me a few dollars and paid me with a BGE and plate setter. Love it!
Thougt some of you may want to see this picture. Just thought …
Waiting to hear as well! Last week did a 12 lb brisket 16hrs at about 225-240 throughout the cook! Seemed a bit fast to me.
I have the Stoker now which came in this week! Doing a brisket late tonight.
Looking forward to hearing some responses!
Just received my stoker unit today. I'll be hooking it up wifi tomorrow. Hope it won't be too difficult. Brisket in the refrigerator. I did get it for multiple bbqs and monitoring.
I'll let you know how it goes
Thanks for the photobucket info! Great rub I always use and yellow mustard. Slow and steady overnight about 240 dropping to 215 and when I woke got it back up to about 235. Stalled for a few hours at 170 and then went right to 190 and off it came. …
Bumped the heat and was so excited to taste the pork The only picture I got was it cooking.
It was great and the kids loved it.
Put it on salad, fajitas and school lunch!
I have the pics on my iPhone and can't post. I'll have to figure out Photo…