Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pulled pork personal best!
Comments
-
Pictures or it didn't happen!
-
Great detailed post. We are going to do one tomorrow. Please, would you be willing to share the recipe for the NC sauce?
-
Suggestion to OP: pour the liquid into a gravy separator and don't pour the fat into the pulled pork. Flavor will be just as good and you won't be pouring all that fat into the meat.
-
That was like an erotic novel. I kept saying "then what did you do next" i feel like i need some wine now lol
Indeed. Photos and lounge music would have made it perfect.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
How do you reheat in a crookpot? Jusp put it in on low? And for how long?Griller from Denmark, Europe (BigGreenEgg Large, Weber Q300, Weber Gold 57cm)
-
No kidding!!! You don't work fer Costco do ya??? hahaha That sounds good though! Love me some BBQ!!!That was like an erotic novel. I kept saying "then what did you do next" i feel like i need some wine now lol
Indeed. Photos and lounge music would have made it perfect.Hunting-Fishing-Cookin' on my EGG! Nothing else compares! -
@waltinva check this out and take your pick
-
That was like an erotic novel. I kept saying "then what did you do next" i feel like i need some wine now lol
I was following along drooling...lolWe have a Costco shoulde pack on our BGE right now. Its our first cook with the BBQ Guru. Meats at 159 degrees with a dome temp of 230. I'll pull it off at 195-200. It took a little while to get the Guru setup. What we learned from your post was we had the electric starter in way too long thats what got the temp up too high at first. It took a while for it to come down so we could put the meat on the BGE. Thanks for sharing how you did it - next time we will try your method.
I marinaded the meat in the rub overnight. I used a combination of Dizzy Dust and a rub from a restaurant in Memphis called Corky's. When the meat comes off, I'm gonna wrap it in foil then a towel and place in cooler for an hour then shred for sandwiches and to use over rice. Can't wait, our backyard smells like BBQ heaven right now.
-
Erotic novel: I LOL'd!I'm going to send the pulled pork over in the fridge a text: what r u wearing?Walt, I don't have the exact recipe for the vinegar sauce. Every time I make it, I Google a recipe and sort of use it for inspiration. This one should get you into the right ballpark:In the past I have added mustard and even chipotle chili powder. I always use Franks Red Hot when recipes call for hot sauce, as I like it and always have some around. Don't sweat the details, it'll come out great!(Speaking of chipotle, if you surround your meat with jalapenos on a ~220F pork shoulder cook, they'll turn in to passable chipotles overnight. It's totally the "wrong" way to make them, but they do make a darn tasty powder.)Frachlitz, to reheat in a crock pot just dump the meat in and turn it on high. Stir it once every 15 minutes or so, and use a probe thermometer to keep track of progress. When it gets to around 120F, switch it to low and then you can leave it alone. It does take a while to warm up, like over an hour, so plan ahead. It's not quick, but it sure is an easy way to reheat a pile of meat.Duganboy: Good point about the separator. In this case there was not much fat at all in the juice, as most of it had dripped off into the drip pan by the time I wrapped the meat in foil. However, that is something I need to add to my Egg arsenal.(BTW, after the evening's festivities had concluded, there were only a few tablespoons of Stubb's jar sauce gone. Most people used the vinegar sauce if they used any sauce at all. I was really surprised how popular the vinegar sauce has been every time I make it.)
-
That was a great post. I have been experimenting with different ways of preparing the pork, and yours sounds really good. I am thinking about giving it a go this weekend.
Thanks for the heads up on the high que grate. Placed an order for one today and will be here Thursday.
I am curious to understand better the wood chunk setup. Are you putting the lump in and then stacking the chunks in the middle? I like the idea and can see how you would get smoke for a long time. -
Suvino, sorry I missed your reply for a few days. Your guess is basically correct. Pour in some fuel, scatter a handful of chips, put a chunk in the middle, pour in some fuel... etc.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum