Pig Questions
Hello Dr. BBQ: I’m writing from Los Angeles (not a lot of pig pickins going on in these parts!) and need some advice on a pig roast. We are cooking a 50 lb pig, butterflied, on a cinder block pit in our backyard for my Dad’s 70th birthday. The only thing we can’t seem to find a definitive answer on …
Bring on the Heat
Dr. BBQ: I’ve owned a large Big Green Egg for six months and I am unable to get the temperature over 450°F. How do I get it to the 700°F recommended for steaks? Is it my vent positions or not enough charcoal? Thanks, Gene Hi Gene, You’re probably not putting enough charcoal in the Egg. The Egg is very miserly …