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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here 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

Saturday's pulled pork

Started with a 4.5 lb bonelss boston butt on the right and about 3 lbs of boneless picninc on the left. Injected the night before with strained Italian dressing.  Rubbed with Dizzy Dust.  Smoked with Hickory and Apple at 315 at the grate, indirect, plate setter legs up.  When it hit 165, I put them in an uncovered foil pan with some chicken stock and Lawrys Steak and Chop marinade.  Total cook time was 7 hours.  Let rest for an hour before pulling.  Served it on a hoagie bun with slaw and my mustard sauce.  Doesn't look the best and my presentation leaves alot to be desired but it was very tastey!

Can anyone help me with inserting pics into the body of the thread?  I tried using the picture icon above and nothing happened.  Thanks.

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