Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Startin' the Shoulder

run4jcrun4jc Posts: 107
edited November -1 in EggHead Forum
13 pounds of pork shoulder, boned and cut in half (Costco style.) My first shoulder - I'll add photos as it progresses, but 'nerd man' has these so far...

Rubbed and ready for a nap

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Penny and Heidi are ready to share....

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Another coating of rub and on the Egg for a long cook - figuring 15-20 hours

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Egg settled in for that cook...

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10 CFM Pit Viper

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Damper Half Open

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Temp at the grate.....

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More photos as 'we' progress!

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