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

Pulled Pork...got it just right

This time turned out just perfect. Put butt on straight out of refrigerator (plus some homemade rub) with lots of chunks and chips scattered around the lump. Egg ended up stabilizing around 300 dome. Had planned to go turbo, but cooked suprisingly quickly and didn't need to. Pulled off at 195 internal, FTC'ed for three hours, pulled, and served with lightly toasted buns and slaw. Easily my best pulled pork. Super moist and tender. I tried with and without BBQ sauce and prefer it plain.
LBGE & SBGE.  Central Texas.  
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