Over the years I have been on an adventure to create the best BBQ on a Big Green Egg. I have experimented with Beef, Pork, Poultry and fish. I have used both direct and indirect heat. Experimented with different rubs and techniques.
The goal of the best BBQ has different criteria. My most memorable is on the last Thursday of November, Thanksgiving Day when the family comes together to break bread. The typical menu includes traditional baked turkey. Since adding the BGE’s, I have added a couple of smoked turkeys. I prepare them in different ways. My family always says you never create the same turkey twice.
This is an introductory page and more to follow.
I have been preparing BBQ for about 30 years. I started with briquets, in a Hibachi. I progressed through gas grills and charcoal smokers. The last ten years I have used a BGE. I like the heat control and the taste of lump charcoal.
Look for discussion on types of grills, type of fuel, temperature control, rubs and smoke.
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