Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
Hi fellow eggheads. I recently got a Medium size green egg and wanted to cook to pork butts on it. But I'm afraid that I will run out of charcoal. Does anyone have an idea or any advice, it would be appreciated.
I haven't done a low and slow yet but i have done 3 400 degree cooks and haven't had to put more lump in the chamber yet. I've heard stories of 15-16 hours but no experience myself.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
I've done about ten butts on my medium, 16-18 hour cooks at 225-235. Only ran out once when I got greedy and didn't fill the lump to the top of the fire ring.
You won't have any issues I have done 2 good sized shoulders in my small. Just fill it to the top of the fire ring and tour good.
Yep. I've done 2 9lbers and cookled over 20 hours on a load of Wicked Good. You'll have to stand the butts up on their side, but the Medium can certanily handle it.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
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0 · Off Topic Disagree Agree LikeLoad the lump up to nearly the top of the fire ring.
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0 · Off Topic Disagree Agree LikeStereo egging w/ xl and med eggs! BBQ guru
http://www.facebook.com/BeerGutsAndPorkButtsBbq
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0 · Off Topic Disagree Agree LikeYep. I've done 2 9lbers and cookled over 20 hours on a load of Wicked Good. You'll have to stand the butts up on their side, but the Medium can certanily handle it.
"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"
Med & XL
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