Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Elder Ward pork butts....

CajunSmokerCajunSmoker Posts: 13
edited November -1 in EggHead Forum
just fed a crowd of eight and they went wild. And have a ton left over. This was my first smoke...took 23 hours to get to 200 degrees as I was timid about ramping up the heat. Finally ended up at 400 degrees for the last 1.5 hours and got her there. Amazing...you cannot burn or ruin most anything (within reason) on the egg!! And pulled apart so easy. Needless to say I am stuffed. Point is, if you are a rookie like me, the egg is very forgiving. Doing a bourbon glazed smoked salmon tomorrow for my birthday dinner....what a weekend!
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