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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.

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Injected, rubbed, and ready to rock.

These bad boys are going on at 8:00 tonight and should be ready for lunch tomorrow when my college buddies get here for a 14 year reunion. 15.75 lbs of boneless pork shoulder rubbed with McCormick pork rub and injected with a concoction of apple juice, hot sauce, salt, Worcestershire sauce, soy sauce, brown sugar, and pineapple juice. Cooking them at 250-275. I love me a low and slow.

Mark Annville, PA
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Comments

  • looks like you off to a good start send photos as it go on and when it's done 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
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  • Do you prefer bone-in or boneless? I've had better consistancy with the boneless.

    GO BLUE!

    Springfield, Va

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  • Mattman3969Mattman3969 Posts: 3,787
    Aaaaahhhhh pork goodness!! Keep us updated

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    Large BGE. Small BGE Henderson, Ky.
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  • @mgoblue0484 I usually buy boneless but have had good luck with bone in. I usually buy from Costco and they only sell the boneless.
    Mark Annville, PA
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  • Will do @Mattman3969. This is my go to butt recipe and my friends, family, and neighbors always go crazy over it. My neighbor is throwing a butt on my egg too with a different rub and no injection. It'll be a Boston butt throw down. If should be a fun night.
    Mark Annville, PA
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  • AquacopAquacop Posts: 466
    Dont forget the PICs when complete, sounds awesome
    LBGE 2013 Located in Savannah, Georgia
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  • Temp was down to 190 this morning. I thought my fire had gone out but I opened the vents a little and the smoke started pouring out. She's settled in at 275
    Mark Annville, PA
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  • I forgot to take pics of the finished product. They took longer than I thought and my guests had already arrived and were hungry. They turned out great.
    Mark Annville, PA
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