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

The cook that keeps on giving

Did two @7 lb pork butts Saturday night. Rubbed, wrapped and put in the refrigerator on Saturday morning. Played a round of golf with my wife on Saturday afternoon then, put them on around midnight, indirect, dome temp around 270-280. Took both off around 1pm on Sunday at an IT of around 195. FTC until ready to pull at 5:30... IT of butts was still around 160. Served with some Carolina-style BBQ sauce, cole slaw, beans and a mango salsa.

One of the great thing about pulled pork is all the things that you can do with the leftovers. I've got some in my lunch today and plan to use some to make tamales tonight (which I will freeze for later consumption). There will most likely be pulled pork pizza on the menu one night later this week. The rest in packed away and in the freezer.
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Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
Aurora, Ontario, Canada


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