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Butts on their side?

hrchdoghrchdog Posts: 37
edited August 2012 in EggHead Forum
Need to cook eight pork butts to feed local high school football team, been doing it for the last six years. Want to use my new xl egg instead of the stumps clone. Can't seem to locate a swing rack for the xl, was wondering if anybody had tried putting the butts on their side so more could be put on the grate?
Herrin,IL.

Comments

  • travisstricktravisstrick Posts: 4,895
    Here is info galore for a swing rack http://eggheadforum.com/discussion/1140902/swing-rack/p1

    Also check out the adjustable rig. Both are winners.
    Be careful, man! I've got a beverage here.
  • hrchdoghrchdog Posts: 37
    edited August 2012
    Yah i've read that thread even posted in it but it seems as though he is out of them for the xl right now. So looking for another alternative and wondered about putting them on their side.
    Herrin,IL.
  • travisstricktravisstrick Posts: 4,895
    Side is fine.

    Have you thought about getting a second grate and raising it with pieces of brick? That's what I do and it works great.
    Be careful, man! I've got a beverage here.
  • SmokeyPittSmokeyPitt Posts: 8,738
    edited August 2012
    I can't imagine it would cause a problem to cook butts on their side.  People often argue about "fat side up/fat side down", so this would just be a compromise ;).  I would think this would be more like fat side down since the fat might drip off.  

    I think for 8 you are going to need 2 levels of cooking.  I recall one post where someone simply used a spare rack with no legs and laid the rack on the first level of butts with some balls of foil to help space them.  

    Here we go...check out the last pic


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • nolaeggheadnolaegghead Posts: 20,121
    edited August 2012
    I bought some extra Weber grates from Home Despot for around $10/each.  Bricks were about a dollar a piece.  I use three of them.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • @nola......dumb question, I was gonna order a grid online but I'm not at home to look for myself. What size grate do I need to order to get it raised like your set-up. (have a large egg BTW)
  • nolaeggheadnolaegghead Posts: 20,121

    @nola......dumb question, I was gonna order a grid online but I'm not at home to look for myself. What size grate do I need to order to get it raised like your set-up. (have a large egg BTW)
    I'm not at la casa, but I want to say it was 13 or 14"
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • xraypat23xraypat23 Posts: 421
    go get a weber 18" grate and some stainless rod, cut the pieces about 6 inches long, nut and bolt to the weber grid, nut and washer so you can put it onto the BGE grid
  • BuckeyeBobBuckeyeBob Posts: 665
    I can't imagine it would cause a problem to cook butts on their side.  People often argue about "fat side up/fat side down", so this would just be a compromise ;).  I would think this would be more like fat side down since the fat might drip off.  

    I think for 8 you are going to need 2 levels of cooking.  I recall one post where someone simply used a spare rack with no legs and laid the rack on the first level of butts with some balls of foil to help space them.  

    Here we go...check out the last pic
    Was looking at this old posting but am confused about what to do with the balls of foil. Didn't see them in the pic. Do you just put them on the first layer of butt to get some clearance?
    Clarendon Hills, IL
  • For my XL I use a 22 1/2 " weber grill
    LET'S EAT
  • nolaeggheadnolaegghead Posts: 20,121
    I have a few 18" weber grates for a cold smoker project I'm working on.  I'll see how high up in the dome I can get it.  Maybe not enough to squeeze butts under.  Anyway, can't do anything about it until I get home.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • fishlessmanfishlessman Posts: 19,624
    just get them in the egg, doesnt matter fat up, no fat, fat down, touching, not touching, etc.. ive even seen pics with them stacked but that is something i might not do
    :)
  • dlk7dlk7 Posts: 1,038
    I can get 4 seven pounders on the first level of my XL but would have to stand 2 of the top 4 on their side on my adjustable rig for the top layer.

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

  • SmokeyPittSmokeyPitt Posts: 8,738
    edited August 2012
    Was looking at this old posting but am confused about what to do with the balls of foil. Didn't see them in the pic. Do you just put them on the first layer of butt to get some clearance?
    That's what I'm thinking.  After you lay down the first layer of butts, use a few foil balls at the "peaks" in 3 or 4 places and then set the second rack on top of the foil balls. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • stikestike Posts: 15,597
    you can just stack them. place the grid right on the butts, and then more butts.


    ed egli avea del cul fatto trombetta -Dante
  • travisstricktravisstrick Posts: 4,895
    The only thing better than big butts is more butts. Well..... Maybe butts stacked on top of butts is better, I'll have to get back to you. 
    Be careful, man! I've got a beverage here.
  • nolaeggheadnolaegghead Posts: 20,121
    Eat a balanced meal.  FDA food triangle indicates a more balance approach.  Butts, then breasts, then maybe a thigh on top.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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