Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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

I think I like this turbo thing

lilwootylilwooty Posts: 210
I have always done pork butts low and slow but since I joined this forum I have heard about the turbo method, so I thought I would give it a try. 6.6 lb pork butt at 350 indirect on my XL. I have hesitated before since some have said the bark is not as good on a turbo butt. I did not find that to be the case at all. After about 6 1/2 hrs the butt was at 200 internal. Nice bark and tasty too! Rubbed with salt, pepper, garlic, chile powder and cumin. Made pork carnitas that were outstanding. I'm a believer!

Living Large and XL

image.jpg 282.5K
image.jpg 308.2K
image.jpg 254.3K
image.jpg 250.3K
·

Comments

  • mimaulermimauler Posts: 119
    I agree I've been doing that a lot lately and have noticed no difference in taste at all.  350 is easier to keep anyways.
    ·
  • EggcelsiorEggcelsior Posts: 11,189
    Awesome. I love turbo-ing now. You can sleep in and still get BBQ for an early dinner on a weekend.
    ·
  • I turbo'd ribs last night and my SWMBO said they were the best yet.  It took only 2 hrs.
    ·
  • MickeyMickey Posts: 16,277
    Welcome to the club. Next Turbo Ribs, just as good.....
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • SkiddymarkerSkiddymarker Posts: 6,863

    Awesome. I love turbo-ing now. You can sleep in and still get BBQ for an early dinner on a weekend.
    This is the key. No stoker, no alarms all night, just get it done during the day. Makes for a BBQ meal with the ease of a slow cooker. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
    ·
  • 500500 Posts: 1,612
    So is it more like 1 hour per pound at 350* instead of 1 1/2 hours per pound at 250*?  Does bone in or boneless make a difference? 
    Could it potentially work that if I loaded and setup the Egg on Friday night, woke up Sat. at 7am to light and rub an 8# bone in Butt, put it on at 8am at 350*, pull it around 4pm for an hour rest FTC, I could be eating by 5pm? 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
    ·
  • billyraybillyray Posts: 1,121
    edited January 2013
    You got it. Remember the time is only a guide line. All the ones I've cook this way fall into the 1 hour a lb. catergory, but I still cook to temp. 195-205 check for doneness with a probe. Bone in or boneless doesn't make a difference IMO.
    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
    ·
  • 500500 Posts: 1,612
    Oh yea, I'm cooking to temp.  I usually go 190-195 depending on how the bone wiggles.  Just seeing if 1 hour per pound is what you all have been averaging.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
    ·
  • GrannyX4GrannyX4 Posts: 1,454
    Another little trick for the turbo butt is if you cook the boneless is to finish cutting them in half where the bone was instead of tying them up. Leaves you with lots of bark and flavor. Queen of the Butts! ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • MickeyMickey Posts: 16,277
    edited January 2013
    500 said:
    So is it more like 1 hour per pound at 350* instead of 1 1/2 hours per pound at 250*?  Does bone in or boneless make a difference? 
    Could it potentially work that if I loaded and setup the Egg on Friday night, woke up Sat. at 7am to light and rub an 8# bone in Butt, put it on at 8am at 350*, pull it around 4pm for an hour rest FTC, I could be eating by 5pm? 
    IMO: Bone-in is ALWAYS better than boneless...... In anything....
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • 500500 Posts: 1,612
    I agree.
    Everything is sweeter, closer to the bone.

    I'm cooking to temp.  I usually go 190-195 depending on how the bone wiggles.  Just seeing if 1 hour per pound is what you all have been averaging.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
    ·
  • henapplehenapple Posts: 14,276
    Queen of the Butts!....I thought that was Kim Khardasian.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • nolaeggheadnolaegghead Posts: 14,055
    badoinnnnngggg!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • GrannyX4GrannyX4 Posts: 1,454
    Austin egghead dubbed me "Queen of the Butts" after I cooked 48 this fall. I needed to cook turbo style. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
    ·
  • EggcelsiorEggcelsior Posts: 11,189
    Next time you have a party, call it "Her Majesty's Royal Rumpus"
    ·
Sign In or Register to comment.