Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about 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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