Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Sigh.... not another mini thread, Turbo Pulled Pork

SkinnyVSkinnyV Posts: 3,170
I know another thread but  I liked the end result. I will reel it in going forward. Pulled pork 4.25lb butt 350 dome for 3.5 hrs. @ 2.5 hours hit 160 and foiled for the last hr. I actually pulled @ 3:15  reading 190 - 195 but wife and kids had to eat so the rest was short. Home made slaw, and my first time with some premium BBQ sauce I think I saw in a Mickey thread. Mickey you done good , you done good, you have made this mini a joy to have.

Hey good thing the Mini is gimmicky (per store sales reps) haha.

image


               
image       image

Getting good at this home made slaw now.
image

This sauce was Boss! new customer here for sure!
image image
   
Seattle, WA

Comments

  • MickeyMickey Posts: 17,538
    Man did you do good. Wow
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • EggcelsiorEggcelsior Posts: 12,546
    I found a farm nearby that sells forested Berkshire pork. The butts are normally 4-5 pounds. That gimmick sounds like a match made in heaven!

    That looks like some really good Carolina q dude. Now you just need to fry up some hushpuppies. I'll bring sweet tea.
  • Solson005Solson005 Posts: 1,911
    Looks great, perfect cook to make for a crowd with the mini! I love these posts of stuffing the little eggs full of great food!  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • R2Egg2QR2Egg2Q Posts: 1,652
    Very nice! I don't get tired of seeing cooks like that.
    XL, Large, Small, Mini Eggs
    Bay Area, CA
  • If the sigh was because you thought we would be bored...Think again!  Great cook!  The only sigh I have is of envy!  Well done sir!  Also, it's nice to see I'm not the only one whose house has ubiquitous children's toys too! 

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • GriffinGriffin Posts: 7,434
    Bring on the MINI cook @SkinnyV !! I know I love seeing them. Thanks for sharing that one. Looks awesome.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • rustypottsrustypotts Posts: 265
    Great cook.....keep 'em coming.  I am always looking for new ideas for the mini.
  • jlsmjlsm Posts: 910
    LOVE the mini cooks. Don't stop! How was the bark? Did you refuel or have any charcoal left? 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • billyraybillyray Posts: 1,139
    I found a farm nearby that sells forested Berkshire pork. The butts are normally 4-5 pounds. That gimmick sounds like a match made in heaven! That looks like some really good Carolina q dude. Now you just need to fry up some hushpuppies. I'll bring sweet tea.

    Not trying to hijack this thread, but the mention of hush puppies made me dig out my recipe to make some. Here it is. The self rising corn meal is had to find out west, we order it from Mississippi.

                           BillyRay's HUSH-PUPPY RECIPE

     
    2 c  self-rising corn meal mix
    1/2 c self rising flour
    2 eggs
    3 tsp baking powder
    4 TBS sugar
    2/3 c chopped onions
    dash of salt and pepper
    Chopped Jalepino(optional)
    3/4 to 1c buttermilk(buttermilk is a must)
     
    Mix dry ingredients, eggs and onion.  Stir in enough buttermilk to make a
    firm batter.  Let sit for at least 1/2 hour, do not stir again. Spoon into hot
    oil. 


     

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • SkiddymarkerSkiddymarker Posts: 7,617
    Turbo, the new old way to BBQ. 
    Depending on the size of course, but for the smaller butts on a medium, I tend to go all day low and slow. The larger butts we go turbo and the reaction is the same - great. We serve much like your presentation (although mine never looked so good - great job) or with lots of BBQ sauce and no slaw. 
    With turbo in the cooking quiver, no more overnighters. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • SkinnyVSkinnyV Posts: 3,170
    jlsm said:

    LOVE the mini cooks. Don't stop! How was the bark? Did you refuel or have any charcoal left? 

    Not sure I had bark, had some more burned parts not sure I really know the difference. My mini is a mess since waiting on replacement, its cracked , no gasket, and noticed the dome is not even properly sitting for a seal( the back is not aligned up right) so there are gaps everywhere.
    That being said I've still done low and slow and this lasted just fine with the short time on one fill.
    Seattle, WA
  • jlsmjlsm Posts: 910
    You're still waiting for a new base? Shame on them. The more burned parts are the bark. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • Dyal_SCDyal_SC Posts: 4,032
    Looks great!
Sign In or Register to comment.
Click here for Forum Use Guidelines.