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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Early Cooks

AcnAcn Posts: 494
I just got posting rights, but wanted to share some of my first cooks. My first (no photos) was a pork loin roast with a ginger-garlic paste. Cooked direct, grate on the fire ring, temp held around 375 dome. Pulled a bit late, around 153-155, rather than the 145 I usually try for w/ pork, but it was much better than slightly overdone in the oven.

Next moved to a pork shoulder; rubbed with a rub from one of Steven Raichlen's book, cooked at 280 dome with some apple and pecan wood included with the lump.
The start: image

Taken off and resting:
image

Pulled: image

Ready to eat: image

Finally, my first pizza: image

LBGE

Pikesville, MD

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