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
So glad I asked you guys! I've not had a cook like this before - but, then again, this has been a first on a number of fronts:
The egg held rock solid at 249 degrees all night.....from 11pm last night until 7:30am it held exactly at 249. I've never had one hold so steady all night. I'm using Wicked Good lump for the first time - and, I have heard it does burn more steady....maybe that's it.
Then, all of the sudden, the egg jumped to 300 degrees even though I hadn't opened it or touched it. That's when I checked and one of them was reading 190 degrees.
Now, the egg is back down to 250 degrees and the butts are both reading 180 degrees. I've not had a butt go up, down and back up again.
Glad I asked you guys - I'd had been so disappointed if I pulled it early. I have some "Northerners" coming in for dinner and they need to see how we do it!
After more than 15-hrs at 250 degrees, the butt just won't seem to get above 190 degrees. I'm worried about drying-out the butt by leaving it sit and just smoldering much longer. Does anyone disagree with my pulling it and letting it finish-off wrapped in foil in a cooler?