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First post, saying hello with a pork butt

I am excited to say hello and join a community of folks who enjoy the process and results which come from firing up the Egg.  I picked up my Egg a few months ago and have been a bit slow to sign up for an account, but wanted to post a picture from my first cook around the fourth of July when I offered (either with great bravery or stupidity) to home my wife's family of 25 for a cookout.  After 15 hours at a dome temp of 250 24 lbs of pork butt emerged from The Egg at a temp just over 200 degrees with a solid bark.  FYI, I used Chris Schlesinger's rub recipe with the addition of a bit more salt. I learned you don't have to be lucky or good, just get an Egg.  Anyway, thanks for all of the tips I've gathered so far, and I look forward to learning more from those who can't get that darn smoke smell out of their hair.

Comments

  • TjcoleyTjcoley Posts: 3,489
    That's a good first cook,  Nothing like jumping right in.  Welcome.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Looks great...From the looks of it and a first cook you must have gotten a used Egg

    --------------------------------------------------------
    South Dakota
    KBØQBT
    Large BGE, 
    Mini BGE
    36" Blackstone Griddle
    Phoenix Gasser
    Cyber Q WIFI

    And a deck box full of toy's


  • MickeyMickey Posts: 17,442
    Looks good. Where are you from?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • HotchHotch Posts: 2,352
    Great start on your journey with the egg

    "Politics I supposed to be the second-oldest profession. I have come to realize that it bears a very close resemblance to the first." Ronald Reagan 2 March 1977

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
    N Texas BBQ Brethren Bash Fall 2016 (LINK)
    Please Drive thru to the First Window
  • texaswigtexaswig Posts: 1,681
    Saying hello with pork is hard to beat.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • DMWDMW Posts: 9,246
    Nice, pulled pork is my go-to cook for large crowds. I love that you can finish it early and FTC until everyone arrives and is ready to eat.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser
  • henapplehenapple Posts: 15,574
    Great start... Welcome. Post lots of pictures.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Thanks for the support and warm welcome

    @Mickey, I am a Massachusetts Egghead.

    @Dougbacker, you are absolutely correct, I picked up my LBGE used from a guy who was unloading it in Maine.  While I understand I am missing out on the warranty, I did appreciate the fair price he offered ($500 for the egg, nest, cover, and shelves.)
  • Welcome.
    -The Goat
    Marietta, GA
    XL BGE

  • lousubcaplousubcap Posts: 9,739
    Welcome aboard.  Way to jump in-enjoy the journey.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • Welcome aboard and good cooking
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
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