Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

thanks GFW...

PorkchopPorkchop Posts: 155
edited 11:03AM in EggHead Forum
did 2 butts and a whole pork-loin this weekend (not all at the same time) and both came out great. butts get a 8 out of 10, loin was a 9.5! butts went only for 11 hours indirect (pizza stone and drip pan) at 275, and were at 195/done! great surprise, PP for breakfast![p]kudos to GFW for a great sauce, very easy and no cooking required. was given in a thread titled "Canadian pulled pork". saucing is definitely my weak area, and this really gives you a nice base to get started with.[p]thanks GFW!!
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