Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for 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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