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Introductory post from Kansas
Hello all,
I've been enjoying the free eggducation and all of the pictures here so I thought I would post my appreciation. I've only owned my Large egg for 3 weeks but have managed to cook several quality meals, meatloaf, butterflied pork loin, spatchcock chicken, steaks, and now pair of 6 1/2 pound pork butts.
There was no ground breaking method used here for the pulled pork. Both were covered with mustard, one was rubbed with Head Country dry rub and the other rubbed with someones rub recipe I copied from the forums. The egg was set for indirect cooking with a drip pan on the platesetter. The butts were placed on the V-rack fat side up. They were actually touching in the center in the rack. You can see from the only picture I took how much they shrunk during the cook.
I put them on the egg last night at 9:30 pm and pulled them from the egg at 9 am this morning. I was shooting for 250 dome temp but it crept up and ran at 300 for a couple of hours before I got it to start dropping. I went to bed and woke up with the dome temp sitting on 250. After the internal temp hit 190 or so I got impatient and kicked the temp up to 300 until the internal temp of 200 when I removed it from the egg and FTC until I pulled the pork at 11:30.
It was the best pulled pork I've ever made and fell apart as I pulled it. Thank you all for sharing your experiences, it is appreciated.
Comments
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I used to live around Kingman when I was a young lad. It would close about 10:00 pm.
Welcome to the herd.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Welcome to the lifestyle @Egcel. Looking forward to more of your cooks.---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Welcome! Sounds like you've been busy breaking in your egg#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Welcome aboard and enjoy the journey! Great start!Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Welcome to the life style and enjoy the ride!!!2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Nice looking butts! Welcome from a newbie to Egging as well.Cherry Hill, NJ
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Welcome ! Watch out for Mickey and Henapple. They're troublemakers.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Egcel...Egcel...Egcel...I feel like we are related...
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Welcome... Love Head Country. On my ribs tonight.Green egg, dead animal and alcohol. The "Boro".. TN
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Welcome. ^:)^
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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Thank you all for the warm welcome.
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Good looking cook. Welcome to the forum.-The GoatMarietta, GAXL BGE
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Welcome to our world. Nice cookSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Sorry to be late but welcome to the club. I'm in Wichita, where are you located?XL owner in Wichita, KS
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Welcome to the family. Has anyone explained the initiation rituals yet?
I like my butt rubbed and my pork pulled.
Member since 2009 -
What @500 said! Welcome, albeit a day or two late... Nice looking cook!Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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What a clean Egg! Welcome, it will get dirty.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Welcome bud. Nice looking butts
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Uh.. I hadn't heard about any initiation rituals. :-S
@jccbone62 I'm in Chanute, 2 hours from everywhere.
Thanks again all
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