Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

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.

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