Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

30 hour Pulled pork LOL

EggecutionerEggecutioner Posts: 628
edited November -1 in EggHead Forum
Well...[p]I completed my first weekend with an egg. Now I need more lump...that however is another story.[p]9:30 PM Friday: I started my 6.25# pork butt, dome temp @ 225F. I removed it from the grill @ 3:30 AM Sunday, and shut down the grill. Well, I tried to remove it, it just fell apart. Love that :o) Anyway, I had the cooler ready, there was no way I was going to be able to wrap it. So, at 3:30 am I pulled it. Man is that some GOOD Eats!!! I was really suprised at the amout of charcoal I had left. I think I used about 50-60% of a full load. AMAZING! Love this tool![p]8:00 AM Sunday added more charcoal, lit her again, put on my ribs for the race. 300F In a v-rack for 4 hours, Foiled for 1 hour (with a little apple juice). Love Em Dry. I used "Jungle Rub" from a bbq guy in Wisconsin. Hard to get and I'm gettin low on that stuff. Succulent (sp?) Perfect Amazing... After I snuck a couple dry, I sauced em and threw them back on the grill.[p]2:30PM Sunday Inverted the Platesetter and installed the pizza stone, leveled my egg at 550F for 25-30 min. Did 4 7-8" personal pizzas. They were ok. Pizza is new to me..I WILL get better. I almost forgot to get pics og the pizzas. So it may have the appearance of them almost being gone! LOL[p]Thanks again to all,





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