Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

First pork butt is rolling (pictures as we go)!

At long last, the first pork butt cook is underway!  I'm at ~300 dome, slightly raised grid, two butts rubbed down with Bone Sucking pork rub, apple wood smoking away.  Butts went on about 9:30 and are currently around 130 internal.  Only interesting thing so far is that my apple wood chunks (about 5 slightly-smaller-than fist sized pieces) burned up in the first two hours and all my smoke turned clear.  No worries....pulled the grid, lifted out the PS and dumped on a few more chunks....back to nice white smoke!  I'll post more as the day goes on.  Planning to foil at 160.

 

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