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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.

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FANTASTIC recovery, now its alomost done.

TurkeyTurkey Posts: 38
edited November -1 in EggHead Forum
Thanks to everyone who jumped in at this very early hour of the morning to help me through what turned out to be not a big problem. The dome temp is stable at 250° and my meatis up to 190°. Almost cooking too fast now. It was about 7lbs and has been on at 250° for 15hrs. Guess I'll be done early and reheat the PP for dinner.[p]Mark
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Comments

  • Turkey, You could probably shut down the vents, and let the PP coast the rest of the way..It would slow things down a bit. When the dome temps drop to around 180F..Wrap in foil and towels till your ready to pull and serve. Shouldn't hurt anything. Use a small ice chest for the storage.
    Your in the winners circle no matter what ya do from here on.
    C~W[p]

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  • Tim MTim M Posts: 2,410
    Turkey,
    I figure 2.5 hr/lb on 4-7 lb butts so yours is right in line. Enjoy.[p]Tim

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