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New Guy to this Forum...Pulled Pork Pix
New guy to this forum, so please bear with me as I'm still trying to figure things out. Griffin just told me about this forum. I didn't know it existed until the other day...anyways, I think I'm going to make this my home if you guys will have me. I like the format much better than the greeneggers forum and the other forum of which I've been an avid member for years now. I'm going to try to post some pix from a recent post I made on the greeneggers forum, so please bear with me if you get a bunch of computer jargon. lol So here goes:
I smoked up this 8.5 lb butt last week using Apple Wood. It was rubbed with a little bit of mustard and the new Dizzy Pig's Down and Dizzy...
Gave it a spritz of Apple Cider Vinegar every few hours.
Took it to an internal temp of 197 deg f. It melted like butta'!
Sauced it with some Sticky Fingers Habanero Hot.
And my super awesome wife made me a Strawberry Tall Cake from scratch! It was deeeeeeelicious!
I know some of you have already seen this post, so sorry about that. I'm reposting it mainly for learning reasons. Still trying to figure things out over here. I think I got her figured out now. I'll post up last night's wings and today's baby backs a little later. Hope everyone is enjoying their weekend! And my thoughts and prayers go out to those of you affected by Sandy.
Comments
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Outstanding looking cooks, welcome to the forum.
Love the pulled pork.
-SMITTY
from SANTA CLARA, CA
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Welcome to the board! Good looking food and pics!Just a hack that makes some $hitty BBQ....
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Dyal, been an avid follower of your posts on the other forums and so glad to have you here. Looks like a great cook...and a great cake. Welcome aboard.Clarendon Hills, IL
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Looks great. Welcome, glad to have you.Be careful, man! I've got a beverage here.
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Great pictures of great lookin' food. Welcome to the site.
______________________________________________I love lamp.. -
Sorry. Didn't know that you weren't aware of this forum before, or I'd had told you earlier. Glad to have you here and I'll stand up and knock down anybody who doesn't want you here....unless they knock me down first. But I'll do my best.
And one more thing....Go Game Cocks!! I'll root for your team any day unless someday my Bears come up against you.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks for the warm welcome guys! And thanks for having my back, Griffen. I got yours too.
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Welcome aboard Dyal, it is grate to see you here!! I know Dyal from the Barbecue Bible Forum and I couldn't be happier to see him here. Dyal was probably the most prolific poster over there and he does great cooks, great pictures and is a great guy. I'm feeling more and more at home here and I am sure he will feel the same way soon.Just watch the legs pix and you be fine. Just saying )Jim
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Welcome and nice pics. Sounds like you've got lots of time with the egg, just new here. You should be able to add to the ideas here.LBGE
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Welcome - Can't wait to see your pics and learn new techniques.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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Welcome...Green egg, dead animal and alcohol. The "Boro".. TN
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Your onion rings as a sidekick to the sandwich makes a great combo!
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That all looks great! Welcome aboard!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA
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