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

Big Cook


A few times a year we have some really big cooks.  This is a picture of half of our pit at a friend of mines tractor equipment company that he owns.  The only guy I know that has a walk in beer fridge at work. haha  We clear out the shop and have parties for tractor pull weekends, and for customer appreciation day/ open houses.  This cook was about 870lbs of whole shoulders.  
Large BGE

Decatur, AL


  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Great picture. I'm curious to know how much airflow you get around those shoulders; as closely packed in as they seem to be.
    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
  • GreenhawKGreenhawK Posts: 398
    Not very much judging by the temp on the lids.  This pit is direct using charcoal from a firebox to the side.  The meat is about 3ft above the coald.  We take a shovel with a 15ft long handle and scoop the hot coals from under the fire and into the pit.  We flip the shoulders at 12hrs.  It works out well.  We put them on at 10am, flip at 10pm and eat what sticks to the grate, and then take off at 10am the next morning.  It takes a lot of work and a lot of beer to cook it this way.
    Large BGE

    Decatur, AL
  • jaydub58jaydub58 Posts: 1,366

    Sounds like a real fun project.  Too bad you live so far from me!


    John in the Willamette Valley of Oregon
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