Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Happy Pork Of July!

BluesnBBQBluesnBBQ Posts: 615
edited 11:46AM in EggHead Forum
I'm cooking about 25 lbs of pork this weekend. I just put a mess of boneless country style ribs on the Egg. I cut them in half, and marinaded them overnight. I used two different homemade marinades. One is balsamic vinegar based, and one is sort of a tomato based jerk one that I've used before with wings. I forget how much meat I just put on, but it covers the entire surface of my grill. I'm doing them direct, with hickory, for about three hours. [p]I'm bringing them to a party tonight.[p]I have two butts (7 and 8 lbs) in my fridge for later. When I get home, I'm going to put them on to cook overnight. I'm bringing them to another party tomorrow. I hope with all of this pork cooking (and tomorrow pulling and serving) I have some time to play some music and enjoy the holiday.[p]Have a great 4th everyone![p](and, to our Canadian members, belated Happy Canada Day) :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.