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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Nitro Butt, Chicen Wangs and Pizza

Wow what a day of cookin. It started out out with a butt that I planned on doin "turbo" but after reading about 500's cook within no foil I decided to "NITRO" and it turned out awesome. I started the 10lb butt at 9:00 am at 350 grid temp and finished at 5:30pm I maintained 350-365 grid temp thru the entire cook The bark was awesome and so was the taste I applied the hot sauce, mustard and Bad Byron's Butt Rub last light. This pic is about 6hes inimage Then I pulled it at 195 and et it rest just in foil for 1 hr before pulling . image We also did wings using the recipe that @Anex did with Franks Hot Sauce image And then finished off the evening with pizza. First was just your ordinary got all the toppings pizzaimageimage Then a Hawaiian pizza imageimage Then the Pulled Pork Pizza image

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Large BGE. Small BGE Henderson, Ky.
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Comments

  • Very nice!   
    Flowery Branch, GA  LBGE
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  • MayberryMayberry Posts: 466
    Awesome cook! Never heard of Nitro butts, though...before long, you people will avoid all the fun, throw them in the microwave and claim it's the new best way to cook pork. X_X
    Athens, GA
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  • I had to unbuckle my belt just reading and looking at all of the wonderful items you cooked. Wow!

    Springram
    Spring, Texas
    LBGE and Mini
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  • Nice cook all in a days work
    XL owner in Wichita, KS
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  • Good lookin cooks :D
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  • 500500 Posts: 1,576
    Nicely done Mattman! It's a Revolution, @Mayberry! I love low and slow, and the whole pomp and circumstance that surrounds it. But I like sleep too.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
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  • SteveWPBFLSteveWPBFL Posts: 1,271
    I'm thinking now maybe somebody at the fair will throw a butt into the fryer and get 'er done in an hour or two!
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  • Mattman3969Mattman3969 Posts: 4,449
    @Mayberry I enjoy low & slow too This was an experiment for myself because I wanted to see the difference in the 2 drastically different approaches. The Nitro butt was juicy but not as juicy as low & slow, the bark came out good but I had minimal smoke flavor but that didn't slow anybody down when it came to shoving it in their pieholes

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    Large BGE. Small BGE Henderson, Ky.
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  • MayberryMayberry Posts: 466
    Lol...I know. I've tried some turbo myself. It's always good, but never quite as good. The good thing is that if I start early enough in the night, the Egg is stabilized and I rarely have to get up more than once a night. The Maverick has been a lifesaver with the alarm on low and slows.
    Athens, GA
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  • Solson005Solson005 Posts: 1,906
    Everything looks great! nicely done =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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