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The best thread ever

travisstricktravisstrick Posts: 5,001
edited August 2012 in EggHead Forum
I'm only making two pork butts. It's so lame and I'm so bored waiting on my egg to get stabilized. Good thing the drank is freely flowing. image
Be careful, man! I've got a beverage here.
«13

Comments

  • BotchBotch Posts: 5,588
    Butt pics or it didn't happen.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Rum & Coke?  That looks guuuuuud!
  • nolaeggheadnolaegghead Posts: 24,167
     Is that pr0n on the computer, a dildo on the desk and Sam's-club-sized bottle of KY in the background!? (squint squint)....oh, sorry, realize now it's an aquatic scene screen saver, a red Sharpie and a big-ol' rum-n-coke.  Too much smoke stuck to mah glasses....
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • travisstricktravisstrick Posts: 5,001
    It's a myers and coke

    Here ya go @Botch  two 6lbers rubed with butt rub. Its for a party at work tomorrow.
    image
    Be careful, man! I've got a beverage here.
  • OutcastOutcast Posts: 112
    - 10 points.  No BBQ gun.
  • DMurfDMurf Posts: 481
    Nice. 

    Am thinking about making some pulled pork for my new team at work.
    David
    BBQ since 2010 - Oh my, what I was missing.
  • smokesniffersmokesniffer Posts: 2,016
    Looking Good Travis.
    Large, small, and a mini
  • JWBurnsJWBurns Posts: 337
    Small party eh?
  • travisstricktravisstrick Posts: 5,001
    It's not that small. They are doing burgers and dogs with kingsford matchlight. I just can't stand eating that crap so I'm bringing in the good stuff.
    Be careful, man! I've got a beverage here.
  • stikestike Posts: 15,597
    yes.  without a doubt.  'best thread ever'.
    ed egli avea del cul fatto trombetta -Dante
  • travisstricktravisstrick Posts: 5,001
    Sorry stike. I know you were hopeing for a spatchcock.
    Be careful, man! I've got a beverage here.
  • stikestike Posts: 15,597
    pork butt.  and please complain (if possible) that your temps won't go below 400
    ed egli avea del cul fatto trombetta -Dante
  • LMAO, yes and that your fire went out.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • This is not the best thread in the world. It's just a tribute.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • GriffinGriffin Posts: 7,610

    Can we discuss the merits of chips vs chunks again?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • travisstricktravisstrick Posts: 5,001
    Should I soak my chunks before I do a beer butt chicken?
    Be careful, man! I've got a beverage here.
  • GriffinGriffin Posts: 7,610

    Depends...are you going dome temp or grate level temp?

     

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • LitLit Posts: 6,685
    Hope you don't fry your gasket.
  • stikestike Posts: 15,597
    edited August 2012
    always soak chips.
    never use chips, always use chunks.
    never soak chips or chunks.
    when in doubt, throw it out.
    when it hits the sell by date, throw it out.
    throw it out after two days in the fridge.
    that's ridiculous. throw it out after three days in the fridge.
    baloney, just never eat beef past the sell-by date.
    i just bought a hundred dollar dry aged steak, how do i cook it?
    how can i make my own dry aged beef?
    just leave it in the fridge past the sell by date.
    never do ribs direct, always use a platesetter.
    skip the platesetter, get the woo.
    try ribs direct, it's actually pretty easy.
    light the egg, and it's ready in ten minutes.,
    wait more than ten minutes for the smoke to clear.
    you want no visible smoke.
    blue smoke is best.
    white smoke is all creosote.
    white smoke is beautiful, just throw on wet chips for more.
    white smoke is actually steam, not smoke.
    foil ribs for fall off the bone tenderness. 
    no one likes fall off the bone, they are overdone.
    never foil ribs, just go indirect for four hours. they will fall off the bone.
    what's the fastest way to light the egg.
    definitely a chimney starter.
    MAPP torch, which they don't actually sell anymore. it lights in one spot after thirty seconds, and i only have to light twenty spots
    Actually, it is a MAAP torch, which they also don't sell any more.
    I just bought a MAP torch, it is the best for lighting the egg.
    MAP isn't MAAP, which they don't sell anymore anyway. MAP is fake MAAP, and they are just trying to capitalize on the name MAAP.
    I use a weedburner.
    I use alcohol, which is cheapest and fastest.
    I use paper napkin and oil, which is cheap and fast.
    I use paper towel and used frying oil.
    I use starters, which are cheap and fast.
    I use a duraflame that i broke apart. it's cheap and fast.
    the fumes from the duraflame will kill you.
    if the zinc fumes from the home made galvanized raised grid haven't, even though zinc fumes don't kill you.
    but what about the carbon monoxide?
    don't worry about the carbon monoxide. worry about imaginary things that you heard mentioned before, but which you can't quite remember where that was or who said it






    ed egli avea del cul fatto trombetta -Dante
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    Lol...
  • =))


    _______________________________________________

    XLBGE 
  • nolaeggheadnolaegghead Posts: 24,167
    Not so fast...I'm writing all this down with a pencil.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • GriffinGriffin Posts: 7,610
    I think you missed one, stike. I'll let you figure out which one.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • OutcastOutcast Posts: 112
    I now have no more questions, its all been covered.I have attained enlightenment
    :ar!
  • LitLit Posts: 6,685

    What lump is the best?

  • lousubcaplousubcap Posts: 14,232

    Nothing on thermopens, speed and color...great post! 

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • BRush00BRush00 Posts: 367
    How small is a "too small" piece of lump?
    How big is a "too big" piece of lump?
    What's better, a paving stone or fire bricks for under the egg?
    I paid $39.99 / # for my last pork butt - total $320. Does my butcher overcharge?
    But the butcher said it was "Kobe style Pork" - is he full of excrement?

    [Insert clever signature line here]
  • Should I buy the spray on adhesive then spray it in the cap and brush it on?
  • FanOfFanboysFanOfFanboys Posts: 2,035
    This is not the best thread in the world. It's just a tribute.

    I totally get this
    Boom
  • dlk7dlk7 Posts: 1,049
    Beat me. Beat me. I love it!!!!!!

    Two XL BGEs - So Happy!!!!

    Waunakee, WI

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