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

43 Pounds of Pulled Pork

Well that is what it weighed raw.

Done indirect at 220 until near the end, then the temperature rose some even with the Egg almost shut down.  Second time in a row with a good steady temperature rise with out a stall.

Lightly marinated overnight with Dichickos Garlic, and reapplied when put in the Egg.  Did not use a rub.

So tender at 200 internal that it was hard to harvest.

Had wings for lunch, with my brother who lent moral support throughout the cook.

No plated pic, this is for tomorrow.  It is still too hot, after an hour, to completely shred right now.
Pasquali Luciano
Buon appetito to all the BGE family
XLBGE, LBGE, MBGE and lots of toys

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