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RhumAndJerkRhumAndJerk Posts: 1,506
edited November -1 in EggHead Forum
I was a victim of disk shortage. Here is what I wrote yesterday.[p]Friday is a major holiday in Cleveland … The Indians Home Opener. [p]I am not kidding this is a really big deal in Cleveland.[p]My office is located right next to Jacobs Field. Our office party begins at 11:30 AM, runs through the game and into the night. Due to the festive nature of the day, I figured that I could contribute some Pulled Pork to the occasion. So, this is what I started this morning.[p]Due to an unforeseen circumstance, I found myself home for the morning. After I took my daughter to school, my son and I start a fresh batch of Elder Ward’s Rub. He loves to grind spices in the Mortar and Pestle and does a good job. I put a large chunk of Red Oak and Hickory to soak. Then we went to the local grocery store and purchased two Boston Butts. The first was only six pounds and the second was five and a half pounds. I was hoping for better, but what can you expect from a grocery store. Not much! The meat did look good though.[p]When we got home, I sorted the lump and cleaned out Mr. Big. I filled his firebox with fresh lump and light the fire. My plan was to invert a plate setter and use the grill from my neglected small BGE. Boy, was I ever wrong. The thirteen-inch grill from my small BGE was way too small for the plate setter. It did not even cover the large drip pan that KennyG designed.[p]What to do? What to do?[p]I realized that I had an El’Cheapo charcoal grill that had been hanging on my garage wall for about 8 years now. I just never threw it out in the trash where it belonged. Well, the grill part was flimsy at best, but worth a try. I had to bend the cheap wire handle back into the grill part. It fit on the plate setter with some overlap. It was almost too big, the dome lid barely closed. The question became, would it hold the weight of eleven pounds of pork.[p]When Mr. Big was running at 200 I assembled the whole thing. The cheapo grill was sagging under the weight of pork, but it held. I dumped one cup of EW’s Vinegar sauce in the drip pan and left for work. [p]My plan is to have the pork done sometime tomorrow evening and then I will reheat it in a crock-pot on Friday. [p]KennyG, want to go to a party on Friday?[p]Go Tribe!
RhumAndJerk

Comments

  • sprintersprinter Posts: 1,188
    RhumAndJerk,[p]Sounds like a party is about underway, have fun.[p]I too salvaged parts from an old water smoker I had/have. The two grills/grates taht were on that, when put together, fit PERFECT in my medium as the second grill level with plenty of strength. I lay two bricks flat on the regular grill, two on their sides to make a "U" on the grill. I put teh drip pan in it, place the two grills on top of that and away I go. Pretty basic setup, alot of others use it too and I by no means invented the setup, but works like a champ.[p]Hope the ballgame has a good outcome for the Tribe. Cant help but root for the Cards around here.[p]Troy
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