Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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

multi cook

run4jcrun4jc Posts: 107
edited 6:49AM in EggHead Forum
Okay - here's the plan - tonight, I use my shiny new DigiQ for the first time.....I'm excited!

Here's my cooking plans - for dinner tonight I'm cooking 6 large boneless chicken breasts. Thinking about 45 minutes at 350?

Then, I'm going to put on a 5 pound butt around 7 PM at 250. Cook all night - take it off mid morning if I can keep it going that long.....pull it and put it in the cooler - Naked Whiz says it'll hold in a cooler for hours.

Then - put on a 7 pound pork loin around 11 AM for about a 4 hour cook. I'll coat it in mustard and rub then cover in bacon. Thinking 4 hours or temp at 140?

Whattaya think - can I do all this on one load of lump? Have I got the times right?

Comments

  • JeffersonianJeffersonian Posts: 4,244
    Sure, one load ought to do it, easy. Be careful of that pork loin...4 hours seems like a lot. Make sure to do it to temperature, not time.
  • Fire WalkerFire Walker Posts: 233
    The only thing I would do differently is leave the butt whole untill just before serving. It will stay hot longer and I think there is a certain degree of BBQ theatrics involved with the pulling of the pork. As far as the pork loin your time might be to long.
    FireWalker
Sign In or Register to comment.