Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Birthday butts and Sunday gravy with meatballs

My first overnight seemed to be a success. Son turned three and guest list was about 20. Had 15lbs of butts that needed to be cooked. Trimmed and rubbed on the egg with stoker set at 225

Didn't crack the lid til about 830am to take a look. About 165 .


Wrapped and let them go til 190. Pulled and let them rest for about 45 about 14 hours. 

Shredded one and chopped the other. Light vinegar base just to add some a hint. Sauce served on the side since everyone has different tastes.

Bark was amazing although should have added more wood for smoke 

2lbs homemade meatballs. Everything tastes better on the egg so when the recipe said brown in the oven at 450 I headed straight to the egg

After about 20 minutes.


Into the sauce for simmer. I can say it was fantastic. The meatballs picked up great flavor and a hint transferred to the sauce. Will definitely do this again
2 LBGE, 1 SBGE, Stoker Wifi, White Thermapen, Igrill---Gilbert SC

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