Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

5-lb Pork Shoulder Smoked for 9-hrs.

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Pork Shoulder slathered with mustard and rubbed with Mad Hunky All Purpose Rub
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On the Egg @ 225* indirect with apple wood for smoke
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Sprayed With Apple juice every hour
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7-hrs. later 162* interior
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Pulled at 9-hrs. interior temp. 170* not hot enough for pulled pork but hot enough to slice pork
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Served with boiled small red potatoes and saut'ed Kaile with red onion, this pork was moist and very flavorful actually it was wonderful

The Rub:http://www.madhunkymeats.com/opencart/upload/index.php?route=product/product&product_id=49


Thanks for looking

Ross
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Comments

  • henapplehenapple Posts: 14,419
    Sometimes its good that way for a change.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TonyATonyA Posts: 566
    I love the "Chief Brody" on the wine.  

    I did the small table glasses once with some pizzas .... It raised some eyebrows. I don't think some folks could wrap their head around serving table wine as .. well .. table wine.. instead of how they serve it to me: like it was a '95 Bordeaux.
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