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
feeding ~30 people pulled pork - best setup for large?
I am hoping to purchase (2) bone-in pork shoulders tonight to feed just under 30 people this weekend. My party starts at noon on Saturday and I am hoping to serve food around 3:00pm. I have never made this much pulled pork, so hoping you all can review my logic and offer suggestions. My tools are a Large BGE, a BBQ Guru and a Grid Extender (from ceramic grill works - still never used it). I understand I could put this on early and do the cooler trick, but I would really like my Egg to still be cooking when people start showing up. Might be wishful thinking - but I want to show it off! Thank you in advance.
1) will (2) shoulders at 7-10lb each be enough meat?
2) what is the best configuration (can I use extender?) to put on the large egg for this much meat?
3) If I put all 18lbs of meat on at 7:00pm on Friday night . . . do you think it is safe to assume it will be done between Noon and 3:00pm on Sat?