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My First OVERNIGHT Low & Slow Pork Butt
Once the lump was lit I put a foil-wrapped pizza stone on it, then put on the grid with a large drip pan filled with apple juice. I put the butt on a homemade raised grid instead of using a V-rack, and stuck in the probe tree. I used mustard and DP Raging River on the meat. The last view I had of it till 11 AM today:
Here's what you do with the BBQ Guru Probe Tree:
Here's a close-up of it--I highly recommend it:
I think it was Clay Q (not sure) who told me about turning the thermometer so the desired temp is at the top, making it easy to see when the dial points straight up:
Almost done at 10 AM. Gotta turn that Ramp light off:
At 11 AM it finally blinked 190° and done. Great bark and very moist:
AND I LOVE BEAR PAWS.. held them with the points facing out, away from each other for VERY efficient shredding. I had to use my hands for the tough bark, though.
Overnight butt was a breeze, with a Guru. And thanks Bubba Tim for telling me how to split really big chunks of wood!
Comments
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Another successful butt cook. I bet your family was very happy with your tasty butt cook. :P
Congrats on your first over night cook. -
Delicious Judy, I still have to get some nice Bear Paws......
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Very Nice Judy!!
I too like those probe trees...always have!
Looks like you and I are just a couple "Old Schoolers" with our "pre" Digi Q Gurus!
I have some PP food saver'd in the freezer as we speak...hmmmmm? I think I'm thinkin' what you were thinkin'...lol!!
Am I gonna see you in June?
I spent most of my money on good bourbon, and bad women...the rest, I just wasted!! -
Nice Judy, I need to look into that tree
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Hi Judy!
Yeah, that was me with the tip on positioning the therm so target dome temp is straight up, easy to read from a distance that way.
Your pulled pork looks awesome with a very nice bark. All yummmmy stuff!
Was great to meet you at the fest. -
Out of moolah, Chubs. Unless a miracle happens.
I "withheld" some PP when grandson came over to pick it up. I'm going to make some coleslaw and have a bun defrosting. Living it up tonight!Judy in San Diego -
Clay, that posting at Rebecca's house was what legends are made of. I wanna eat at Rebecca's too! My grandpa was a cabinetmaker, had a couple of finger stubs to prove it, so I really can appreciate the construction of your table. I think I saw wedges. Beautiful work.
Meeting you was a real pleasure.Judy in San Diego -
Pat:
You'll be getting a package in a few days. Please tell me it didn't break.Judy in San Diego -
Beli:
There are people on this forum who detest them...I wish you could have a tryout before making up your mind. The points are very sharp so you could always use them to aerate the dirt around all your beautiful potted plants.Judy in San Diego -
Looks good, Judy. I like your guru. Would much prefer knobs to adjust temps. Like tuning old car radios.
Looks like you set the pit temp at 250°, but placed the probe at grid level. So you're dome temp was what, 275-ish? I just clip mine to the dome thermo probe and set at 250°.
I still haven't done an all-nighter, even though I've had the guru since January. Start early AM and eat whenever it's done.
Anyway, I hope you saved enough for me... I'm on my way!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Tim:
Haven't heard back from the troops yet. They include two teenage (16 and 18) skinny boys who are both 6' 3" tall and eat like linebackers. Do they even slow down enough to taste it? I'll have to ask if they knew what they were eating.Judy in San Diego -
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I'll look for you...and we'll have grilled grapefruit for dessert. Your protestations ring hollow. Next on the list--the G word.Judy in San Diego
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brussels sprout...avocado...grilled grapefruit? I don't know about that last one.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Start early AM and eat whenever it's done.
Yep, that's what I do too. I like eating late, anyway.Judy in San Diego -
I don't think you know that it has sugar caramelized on the top, so it's a sweet/tart combination.Judy in San Diego
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well, it would be, wouldn't it? I haven't had grapefruit in 20 years. and of course, never grilled.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Like you, I've always egged smaller butts during the day. Just don't think I can go to sleep with the egg loaded up and cooking. Your photos are great - very tasty looking pork!
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Thanks, Elizabeth. I wish they'd bring back the old kindergarten Guru with two knobs and a plug. It made all that possible without a quiver of misapprehension. I tell you, it loves you back. Yes, you would be able to sleep. I even took an Ambien.
The only downside is that at that hour you go to bed smelling smoky. OK in the living room but not especially nice in bed.Judy in San Diego -
You GO girl!! Looks great! Great meeting you in Florida! Hope to see you there in 2012! :laugh:
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Nice cook and nice pictorial Judy
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That's a beautiful butt Judy!
BURP! -
Judy Mayberry wrote:The only downside is that at that hour you go to bed smelling smoky. OK in the living room but not especially nice in bed.
I know what you mean and it's a rough job but, some body has to do it. -
Michelle:
I learned so much from you and Tim last weekend. What a great event that was! I look forward to seeing you again.Judy in San Diego -
Pork looks delicious... I don't have a guru, but I could see how that would make it a breeze.Large and Small BGE * www.quelfood.com
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Great looking cook. Congratulations.
Kent -
Hello Judy,
It looks Great... -
Thank you and welcome, Chelo. Are you a fried of Beli's?Judy in San Diego
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Michael, I hope you see this before it drops into the abyss, but I just realized I've never had grilled grapefruit either!!!!
What I was remembering was a grapefruit half topped with sugar and put UNDER THE BROILER in the oven till glazed and bubbly. It was a very nice and refreshing dish.Judy in San Diego -
Yes Judy,
Beli is my Friend
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