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

Why TWO?

Because college kids eat like they're starving... LOL.



Two roughly 8 lb Boston butts on the Big Green Egg in for a 12 - 14 hour smoke (at 250° dome temp). One is rubbed with Dillo Dust and the other is rubbed with Dizzy Pig Raging River (a nice citrus, maple flavor with a bit of heat) They'll be done just in time for the brunch I'm bringing in to my Drafting & Design Technology students tomorrow.



Every time my elbow bends my mouth flies open.

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