Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Well, I'm no longer a virgin.

splitsurroundsplitsurround Posts: 16
edited November -1 in EggHead Forum
I put the butts in at 9a.m., and pullled them out at 9:20 p.m. Internal temp was 199,....and they look simply beautiful-falling apart like a dream.

I hope I made the right call--I let them sit for an hour or so, then wrapped them in saran wrap & put in the fridge, as I'm not eating them till tomorrow. Is that OK not to pull the pork right away? Is it OK if I pull one for tomorrow's lunch and then don't pull the other for another couple days?

In any case, I'm officially hooked on the egg. I can't BELEIVE how steady it cooks, and how darn efficient it is! And I haven't even tasted the damn food yet and I'm raving...

Thanks to those that gave me tips this morning, this is a great resource.


l8s,

Jonny G
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