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help timing dinner

henapplehenapple Posts: 15,574
edited October 2012 in EggHead Forum
Dinner is at 6 Saturday. Doing an overnight Boston butt. I would like to finish the bb around noon to free up the egg for ribs, poppers, etc...I know I can't ftc that long. Should I fridge it or take it of at 3 and turbo the ribs?
On another note. What's your favorite store bought bbq sauce. I usually use Stubbs's mixed with honey. Thanks.
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • Little StevenLittle Steven Posts: 27,973
    Have you got a second grid of any kind?

    Steve 

    Caledon, ON

     

  • henapplehenapple Posts: 15,574
    Gas and a Weber...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I have made pulled pork for work using Gates BBQ sauce, everyone seemed to like it. I haven't tried it for anything else, it is a fairly thin sauce so it mixed with the pulled pork easily.
    Ova B.
    Fulton MO
  • nolaeggheadnolaegghead Posts: 19,668
    How low does you oven go?  You can foil and keep it in there for 2 or 3 hours at 150-170 and it'll cool down slower.  Then FTC.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 15,574
    Oven has a keep warm feature. Nola, do you slow cook or turbo ribs. I'm thinking of trying St Louis instead of bb.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • fishlessmanfishlessman Posts: 19,316
    you can shoot for a 3 oclock finish time and take it out of the egg at noon, foil, and finish in the oven, or just put it in the oven a couple hours on warm and then cooler it
  • I am a fan of turbo ribs, so I would take the butt off, wrap it in foil, then in a towel, and throw it in a cooler until you are ready to pull.
    XL BGE
  • nolaeggheadnolaegghead Posts: 19,668
    Henapple, I've done them both ways,  I prefer the slow method, but I'll adjust the temp up based on my time window.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • henapplehenapple Posts: 15,574

    Henapple, I've done them both ways,  I prefer the slow methoId, but I'll adjust the temp up based on my time window.

    So I could start slow and then foil at 350 to finish if need be?

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 19,668
    Absolutely.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Little StevenLittle Steven Posts: 27,973
    henapple said:
    Gas and a Weber...
    I meant a second grid for the egg, like a grill extender, tjv rig or a second grid with carriage bolts

    Steve 

    Caledon, ON

     

  • henapplehenapple Posts: 15,574


    henapple said:

    Gas and a Weber...

    I meant a second grid for the egg, like a grill extender, tjv rig or a second grid with carriage bolts


    I do have a second grid with cb...roast on top, cwm's ribs on bottom?

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Little StevenLittle Steven Posts: 27,973
    I would go the other way cause of the drippings from the shoulder

    Steve 

    Caledon, ON

     

  • henapplehenapple Posts: 15,574
    Will do
    Green egg, dead animal and alcohol. The "Boro".. TN 
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