It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
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Don't over think the cook. Keep it simple. I have cooked both direct and indirect without much difference in the final product. take the rack out and hour before it goes on the egg and slather it with course Kosher salt (wipe off excess salt grains before placing on the egg and season to taste). Cook till IT in the horizontal and vertical center reads 130-135. Carryover will take it to about 145ish which is still plenty red and juicy and the ends will please the eaters who don't like to see pink. If not one care about red pull when IT is 130.
BTW if you can get your hands on a good quality peach jam thrown that in a sauce pan add some liquor (Bourbon) to thin and brush over the pork while resting and serve the rest at the table.
Thanks for the post and the links, very interesting read.
The amount of rest time a steak gets at our house is dependent on time it takes to bring the sides to the table after the ribeye has come off the egg. I dont worry about the juices on the platter. The sliced meat can be run thru the juices and whatever juice left over at end of meal ....well that is what bread is for, sopping up the leftover.