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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

Pulled Pork with Franklin

Given all the pork butt posts of late, I thought folks might appreciate this:

Aaron doesn't use a BGE, but the prep and general cook is very similar to techniques I've seen others suggest here.  Consistent with how he cooks Brisket, he doesn't monitor the temp of the meat.  I think he goes more by time and certain characteristics in the finished product to know when it's "done".  

If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

Durham, NC
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