Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Pulled Pork Sammiches (lots of pix)

Dyal_SCDyal_SC Posts: 2,704

Turbo'd this little dude at 325 deg f for about 4 hours with some Apple Wood and Whiskey Barrel Oak Chips.  Never foiled...just let him do it's thing.  It was about 3.5 or 4 pounds.  Spritzed it with some Apple Cider Vinegar every so often.  Served up on a bun with some SC mustard-based BBQ sauce, of course!!!  ;)  Very, very good!  :)

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The bark was out of this world delicious!  :)

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Melted right off the bone...

 

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Oh yeah....  ;)

 

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Comments

  • six_eggsix_egg Posts: 625
    No slaw on the Sammy? Looks great.

    XLBGE, LBGE 

    Texarkana, TX

  • did you make the sauce? Recipe? I've never made mustard sauce.Would love a good recipe for it



  • tnbarbqtnbarbq Posts: 248
    Nice butt!  
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
  • 500500 Posts: 1,785
    Cen-Tex, here is a recipe, but I can't vouch for it. On my to do list; http://www.meatwave.com/blog/south-carolina-mustard-barbecue-sauce-recipe
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • 500500 Posts: 1,785
    That rocks Dyal. I cooked an 8 pounder Saturday. Started at 250 for 4 hours, then bumped it to 350. It was getting on to 6 hours in and I hadn't stalled yet, so at 170*, I cheated and foiled for the rest of the trip to 195*, and then turned out we got busy drinking and didn't pull it for 3 hours later. The FTC held it no problem, it only dropped 20*. Very moist, with a smoke ring, but I think I killed what bark there was doing the foil time.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • shtgunal3shtgunal3 Posts: 2,902
    Looks good Dyal... I had fast food hot dogs.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Solson005Solson005 Posts: 1,910
    Looks awesome! I need to try some mustard based sauce, I haven't tried any on egg'd food yet. 
    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. 
  • SmokeyPittSmokeyPitt Posts: 7,074
    Looking really good!  Look at all that bark on the featured sammie...bet that one was yours ;)


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • Looks great! Onion rings too.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • GriffinGriffin Posts: 7,069
    Nicely done @Dyal_SC! I could for that right now.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • dpittarddpittard Posts: 126
    @500 @Cen-Tex The first time I used that recipe, I was immediately convince that it was going into my standard sauce rotation.  I keep a jar of that at all times in my fridge now.  Sooooooooooooo good and simple.

    LBGE with a massive wish list
    Athens, Ga.
  • Even the onion rings look good
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
  • bccomstockbccomstock Posts: 337
    What kind of rub did you use @Dyal_SC?
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
  • jlsmjlsm Posts: 860
    My stepson LOVES the mustard sauce on French fries.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • EggcelsiorEggcelsior Posts: 11,540
    That is almost heaven on earth! Mustard sauce is the best!

    (For me, heaven in Bessinger's BBQ off 17 in Charleston. I've been eating that stuff since I was in the womb)
  • Dyal_SCDyal_SC Posts: 2,704
    Thx, guys and gals! I didn't make the sauce. I usually have Shealy's mustard based sauce in my fridge. @500, that looks like a good recipe...similar to what I make. I use apple cider vinegar in mine though, and I don't use ketchup. @bccomstock, it's a homemade rub that my buddy and I are working to get on the market. Name of our business is Blue Boys BBQ. You can find us online and on FB. @Eggcelsior, that is some good que! Used to eat there quite a bit when I lived in Charleston. :)
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