Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Good Stuff!

BarbieQBarbieQ Posts: 41
edited November -1 in EggHead Forum
Just had our first Pulled Pork meal, using the wisdom of the EGGsperts on this forum to make it a success! I had never tasted this delicacy before, and really did not know what to expect. We have been using our large egg daily since we got it a month ago, and this was the first overnight cook. We egged some ribs last night for 4 hours before putting the butt on, and still had plenty of lump left for the roast. Used Elder Ward's method as a guide, but cooked it at 220-230 after reading of The Naked Whiz's great results in this temperature range. I used Elder Ward's rub recipe, although I'm not much for cumin so I cut that way back. Made Gfw's BBQ sauce, which was a big hit, and also JJ's Sauce to have one with more vinegar tang. Cat's Yankee Coleslaw rounded out the meal. This was a great find, since as a Yankee I prefer a less-sweet coleslaw. Thanks to all of you for sharing your knowledge! [p]Barb
Sign In or Register to comment.