National BBQ Month: Cooking On The Big Green Egg With Blackhawk Hardware

CHARLOTTE, N.C . — May is National Barbecue Month. In celebration of this fiery culinary art form, Andy Wilkerson from Blackhawk Hardware is sharing tips for cooking beef, pork, poultry and more. Blackhawk Hardware happens to be Charlotte’s largest retailer for Big Green Egg grills and accessories.

The Big Green Egg

The Big Green Egg was derived from an ancient Japanese clay cooking device known as a “kamado”.

Originally made of a clay, The Big Green Egg is a modern ceramic marvel known for producing amazing culinary results for novice and experts.

Wood chips

The type of wood you use will help determine the flavor of your food. You can use just about any hardwood that bears fruits to cook on.

For a stronger smoke flavor, toss 3 chunks of hickory or other hardwood on top of the unlit coals.

Ideal temperature & cooking times

Typical temperature for smoking barbecue is low and slow, from 225 degrees sometimes up to 250.

Use the following guide for an Egg preheated to 225 degrees:

Wings: 1-1/4 to 1-1/2 hours

Ribs (baby backs or spares): 4 hours

Pork shoulder (6 to 7 pounds): 10 to 12 hours

Brisket (a 6-pound flat): 12 to 13 hours

Chicken needs to be cooked at a higher temperature because it crisps up the skin.

Seasoning for barbecue

Use a dry rub for smoking. Selections for dry rub run from sweet to hot.

Tips for smoking

For indirect grilling and smoking, install a conVEGGtor, a.k.a. plate setter—a heavy three-legged ceramic plate that fits in the top of the bottom section of the Egg’s firebox. Insert it upside down, with the legs up and the flat section down.

For slow-smoking, add the normal measure of charcoal. Mix in 2 handfuls (1 to 1-1/2 cups) of unsoaked hardwood chips (for a regular size Egg, 3 handfuls for the XXL). Scatter the chips over the charcoal, then push them between the coals with a poker. Light only 3 or 4 coals in the center. Then close the lid and adjust the vents to obtain the desired temperature (225 to 250 degrees). In a Big Green Egg, the lit coals in the center gradually light the surrounding coals and wood chips. The fire spreads slowly to the outer edge, offering 16 to 18 hours of heat and smoke on a single load of charcoal.

Tools needed for smoking

Instant read thermometer

ConVEGGtor, a.k.a. plate setter

Big Green Egg Barbecue Guru a battery-powered thermostat that regulates the airflow through the bottom vent, allowing you to control the cooking temperature almost to the precise degree.

Looft Lighter

Recipe

For an outstanding Smoke Pork Back Ribs recipe, go to https://blackhawkhardware.com/pork-back-ribs-recipe-for-the-big-green-egg/.