It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page
for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day
is National Bacon Day
and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here
Successful Elder Ward Pulled Pork
I made pulled pork this weekend on my BGE and couldn't be happier with how it turned out. So happy that I am making my first post! It was 2 pork shoulders - 8.5lbs & 6.5lbs. I followed the Elder Ward rub recipe and general cooking method. I tried to follow his philosophy to setup correctly and then you can move on with you life while it cooks...unfortunately, I thought about it with total obsession. Hopefully next time I will be a little more confident & can relax.
All rubbed up and ready to rest
Resting for 2 hours
Ready to go - 6:30PM on Friday
Done deal...12:30PM on Saturday - 18 hours @ 250 dome temp indirect
(what looks like a mouse on the grill is my pit thermometer clipped onto a lava rock)
I double wrapped them in extra strength foil 2 times and put them in a cooler for 2 hours.
Ready to pull @ 2:30PM
After pulling I mixed in a very light mixture of the The Traditional North Carolina Sauce & stock.
Ready to eat @ 3PM on Saturday
A delicious BGE pulled pork sammich - Add a cold beverage & the FL sunshine & you have the makings for a great weekend.