Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Everything Hot Tonight

Did a bone-in pork roast on the MBGE, several days of veggies on the XL, and used the LBGE to burn off the PS and Stone for the MBGE.

Got the burn off up to a bit over 800 for an hour, and it cleaned up nicely.

Pork done raised (using my new Woo2) direct at 350 for 1.5 hours.  The target finish was 140, but I actually hit low 150's.  Pork was still very moist and tender, and had a pulled pork quality to it.  It was long marinated in the freezer in Dichicko Garlic.  It even made bark on the ends.

Veggies done direct, raised grid at 350 for about 30 minutes, with a couple of stirs.

Pics to follow.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys


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