Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about 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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