Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Trying 4---8# butts at once. Should be fun!!

Using the grill extender also. Cooking for my cousin's picnic and a friend at work.

XL and Small

Chattanooga, TN

image.jpg 1.9M
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Comments

  • henapplehenapple Posts: 13,812
    Using Ozark Oak? Looks like a full egg.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • JebpotJebpot Posts: 341
    Yea liking it a lot!!! Thanks for introducing me to Ozark Oak!!!! Be happy to get more when available.

    XL and Small

    Chattanooga, TN

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  • RV10FlyerRV10Flyer Posts: 135
    Looks good.  With that much pork and a shallow drip pan, be sure and keep an eye on it so you don't end up with a mess or grease fire with a ruined cook.


    North Texas

    XL BGE

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  • JebpotJebpot Posts: 341
    True. Thanks

    XL and Small

    Chattanooga, TN

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  • OVERULDOVERULD Posts: 47
    Good luck with the cook!
    Men of integrity expect to be believed, but when they aren't, they allow time to prove them right.
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  • smokesniffersmokesniffer Posts: 1,709
    Let us know how it turns out, BTW how many pounds is that.I am scheduling about a 16 pound cook in about 2 weeks. Are you using just the one temp probe, whats the plan to tell when every bodies done??
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  • JebpotJebpot Posts: 341
    About 32 lbs. Yes on the one probe. When they are close ( I know don't open egg) I will check with therapen and arrange if needed. checked earlier they were within 5 degrees of each other. But they smell good.  

    XL and Small

    Chattanooga, TN

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  • Im doing 3 boston at about 28.5 # tomorrow and I had to rig a set up in order to fit on my xl. Ill create a post with pics, wish I had an extender, lol
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  • JebpotJebpot Posts: 341
    It was a nice addition. believe 4 to be max unless they are smaller. love my xl.

    XL and Small

    Chattanooga, TN

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  • BOWHUNRBOWHUNR Posts: 1,433
    I have done four on a large many times.  You will be surprised at how even they cook.  I've also done five 7 pounders on my large at one time with the extender.  I turned the three on the bottom on their side and the two on the top were flat.  I used double foil to cover the exposed parts of the grate that was not blocked by the platesetter.  It was tight to start and the top rack did touch the lower butts, but after about eight hours of cooking everything pulled down and separated.  Good bark on all of the butts.  Don't underestimate what you can cook on a large.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • JebpotJebpot Posts: 341
    Around 12 hrs later n still cooking. Close.
    image.jpg 2.2M

    XL and Small

    Chattanooga, TN

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  • GQuizGQuiz Posts: 680
    They look awesome. XL's are for real. I've done three briskets. Looks like a 4 butt-er is in my future.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • henapplehenapple Posts: 13,812
    Close the damn lid. :-@
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • imageI Just threw on 3 for a total of 28.5#, should be some good lunch tomorrow! I unfortunately had to improvise on my rack lol.
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