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

Pork Shoulder Smoked for 18-hrs.

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7.6 lb. pork shoulder Friday night
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Rubbed with mad hunky all purpose rub slathered with mustard, wrapped and put in the fridge. until Saturday night
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On the Egg @220* Hickory wood for smoke a drip pan with apple juice and apple juice to spritz every hr.

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2 pm Sunday afternoon just got thru the stall
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Pulled @190* interior and let it rest
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Served with green beans and Hidden Valley Ranch Mashed Potatoes. This was well worth the time it tasted wonderful

Recipes:
http://www.thebbqsuperstore.com/product_p/mad-hunky-ap-1lb.htm
Hidden Valley Ranch Mashed Potatoes


Ingredients

    • 1/2 cup sour cream
    • 1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
    • 2 pounds russet potatoes, peeled and cut into 1-inch cubes
    • 1/2 cup mascarpone cheese

Instructions

    1. Place potatoes in a large pot and cover with cold water. Bring to boil, then lower heat to simmer, uncovered for 10-12 minutes or until potatoes fall apart when pierced with fork.
    2. Drain potatoes in a colander and return potatoes to the pot. Mash potatoes until smooth.
    3. Stir in Ranch seasoning and sour cream, mascarpone cheese Serve immediately.
Thanks for looking

Ross

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