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It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Happy Halloween Cook... New Lump & Smoke Wood

Made it over to Firecraft earlier today... really nice people over there, spoke with and met Dan who helped me get my stuff... Not really a showroom; but if you order online, or call ahead, he'll get everything together and you can go over and pick it up.

Picked up 2 bags of Rockwood lump, a bag of Peach wood chunks, and 26oz Byron's Butt Rub.

Decided to do a really turbo butt for dinner tonight, hoping to have it done and pulled before 6pm. The butt is about 8-1/2 pounds and coated with Byron's. Since I am going hot & quick, I decided to wait on trying the Rockwood and instead using the rest of a bag of Wegmans for this cook.

The grid is at about 400 and the IT is currently at 93. No foil planned, and the peach smells great...

Also doing a crockpot filled with kielbasa and kraut, with a can of Guinness just in case the pork is a fail :)

If it all goes bad, I am sure there will be candy to eat... I got close to 600 pieces of the damn stuff

Pics later....
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Comments

  • henapplehenapple Posts: 14,564
    If you like peach try Loveless Cafe's peach rub... Checked their website. Or I can send you a sample. I love it on spatchcock... Go ahead, say it like Captain Kirk. Spatch cockchicken
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • HotchHotch Posts: 1,476
    Sounds like a good plan. Do you use a bone in?

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



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  • hapsterhapster Posts: 7,052
    Hotch said:

    Sounds like a good plan. Do you use a bone in?

    Yep. I have always bone in...

    Peach and the crockpot


    imageimage
    image.jpg 994.1K
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  • DMWDMW Posts: 7,082
    @hapster, Great to know you can pickup from Firecraft. Have starting prepping apps and beef stew is simmering on the egg.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
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  • henapplehenapple Posts: 14,564
    Sour or sweet kraut?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • hapsterhapster Posts: 7,052
    henapple said:
    Sour or sweet kraut?
    Regular? I didn't add anything to sweeten it up... Just poured a can of Guinness over the whole thing when I turned the heat on
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  • hapsterhapster Posts: 7,052
    Here is my turbo butt... Grid is at 313 and the IT is 169. Think I'm in fine shape. Might even open it up a bit to make sure and power thru any stall

    image
    image.jpg 1.8M
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  • rholtrholt Posts: 368
    So How was the final product? What was the total time?
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  • hapsterhapster Posts: 7,052
    rholt said:

    So How was the final product? What was the total time?

    LOL
    Don't know yet; it's still on the egg

    The grid is at 363 and the IT is 178
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  • jaydub58jaydub58 Posts: 1,684

    @hapster, looks great.  Please do a follow-up and let us know as to total time and final product.  Did you leave it at the mid-300 range through the cook?

     

    TIA

    John in the Willamette Valley of Oregon
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  • hapsterhapster Posts: 7,052
    Getting close... The IT is now 195.

    Started it on the grid around 1 and the grid temp was solidly in the 375 and up range.
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  • AquacopAquacop Posts: 468
    Anxiously awaiting finished product!
    LBGE 2013 Located in Savannah, Georgia
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  • Looking good Hapster !!!
    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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  • Looks great Hap, I've never started a butt at that high a temp but have finished them between 400* and 425*. I'm sure it will be great.  Probably won't fall apart as easily as you are used to but the product will still be fantastic.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Looks good, hope will be to your satisfaction.
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  • AviatorAviator Posts: 1,526

    Hap, I would deliver at 195. Makes the best.

    205 will dry out.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

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  • calikingcaliking Posts: 7,060
    Peach wood smoke  is probably my favorite.  My mouth is watering. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • shtgunal3shtgunal3 Posts: 2,902
    I used some peach on a pork loin last night and really liked it. I have some orange wood too but haven't tried it yet. So, how was the butt?

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • windsurferwindsurfer Posts: 63
    edited November 2013
    How was it?
    I enjoy reading your blogs thanks for all your efforts. 
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  • hapsterhapster Posts: 7,052
    Sorry for the delay...

    Peach was a winner. The pork had a decent amount of bark for only being on a little over 4 hours. The pull wasn't the same vs a low and slow butt. There where some portions that ended up using a knife to help cut/shred. It was very juicy; but I probably should have left it on till about 200 vs 196.

    Overall if I was really needing or wanting to have pork on a particular evening I'd do it again. If there was no rush; I'd probably do a low and slow and enjoy the ride.

    imageimageimage
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  • @Hapster that looks amazing I might have to try that the next time I do a shoulder or butt 
    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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  • hapsterhapster Posts: 7,052

    @Hapster that looks amazing I might have to try that the next time I do a shoulder or butt 

    In a pinch for time; absolutely would go this route again.
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  • Mattman3969Mattman3969 Posts: 4,838
    @hapster - I have found on hot and fast the prime temp is between 205-210 and you will eliminate the non- pull-able parts. Bark looks awesome!!!

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
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  • calikingcaliking Posts: 7,060
    I agree - for the savings in time, a turbo butt works great, but the fat renders differently. I prefer a lo n slo cook if i have the luxury of time. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • @hapster was it smokey like a low and slow or just the bark was smokey ?
    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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  • hapsterhapster Posts: 7,052

    @hapster was it smokey like a low and slow or just the bark was smokey ?

    The bark was amazingly tasty; probably due to the Byron's and peach. The meat itself wasn't overly smokey; but peach seems to be a very mild flavor.
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  • GriffinGriffin Posts: 6,965
    Looks like store bought sausage...fer shame. [-( lol ignore me. The whiskey flows strong in this one. Butt looks good though. Still need to try turbo.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • @Hapster I usually smoke my pork with a combo of Apple & Cherry wood I 'm going to try and get my hanse on some Peach wood and try it 
    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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  • hapsterhapster Posts: 7,052
    Griffin said:

    Looks like store bought sausage...fer shame. [-( lol ignore me. The whiskey flows strong in this one. Butt looks good though. Still need to try turbo.

    Yep. It is... I'm guilty as charged. And the whiskey flowing is just fine with me :))
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  • GriffinGriffin Posts: 6,965
    It's going down like water here. Might not make it to Plano Eggfest at 9, but I'll get there when I get there.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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