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
I have read about 3/4ths of the book and I have to say that this man knows his stuff. I have learned things and I am looking forward to trying things that are in the book. That being said, I also agree 100 percent with Cen-tex. This is definitely not a book about cooking on the egg. But it is a very good read. There is only two things holding me back from selling my egg and going to an off- set smoker. The first thing is I am way too lazy to work that hard! I can load up my egg with fresh lump and a few chunks of oak, set up my Pit Minder Nano Q, light the fire and bring up the egg to temp, slap a brisket on and forget it. The second thing is, I can't afford prime or wagu brisket. If it wasn't for select grade brisket I would get no brisket at all. If I screw up a select brisket, which I have more than once, I give it away or throw it away and learn from my mistakes. If I had a $200 dollar piece of meat on the egg I would be a nervous wreck! I do have an off set smoker and I am going to try pork ribs or chicken Franklin's way but that's about it for me. As for brisket it will be cooking cheap meat in dirty smoke while I drink beer.
As a man of limited funds I find that a cheap electric knife is fine. I also keep a sharp butcher knife as a backup. With the hundreds of dollars you will save go buy lots of beer to enjoy your brisket with.