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! 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

That s@&t is tender and juicy as hell...

henapplehenapple Posts: 11,353
One of the many compliments today on my pulled pork. The parents feed the cheerleader/dance team so I cooked an 8.5 lb bb. Put it on at 5pm and was looking to be close at 5-6 am... Leaving at 7am. Woke at 5 to find the butt at 144 degrees. Freaked out. Finish it, be late or throw it away. So I crutched it but it was moving slow even at 400. Pulled it off, cut it in half, crutched and finished at 7 on the dot. The store bought bbq in front of mine was skipped over a lot once folks saw the egged pork. Rave reviews. The juices from the crutch and the Wicker's injection made it.. . Well, that shit was tender and juicy as hell.
Green egg, dead animal and alcohol. The "Boro".. TN 

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