Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

217F and climbing.... what's next?

Wonder how long the snow will last?

Comments

  • HDmstngHDmstng Posts: 173
    Rub is ready..
  • HDmstngHDmstng Posts: 173
    Two 7.5lb butts, going to inject and rub using Lilly's recipe. Thinking 300F until ready with appkewood.
  • CookinbobCookinbob Posts: 1,655
    Sounds like a winner to me.  Dinner tonight?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • HDmstngHDmstng Posts: 173
    Just checked and realized I'm at 285F, should I bump to 300 or leave alone? Seems like I am in no mans land at 285.
  • why is that no mans land? If you are in a hurry, bump it. If not, let it ride where it settles in

  • TjcoleyTjcoley Posts: 3,453
    Looking good.  +1 on leaving it alone or you'll end up chasing the temp.  285 or 300 doesn't make a difference.  If you need to hurry it along, I'd bump to 350.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • DMWDMW Posts: 8,538
    Leave it where its settled. I have attempted to tweak slightly before, only to over/under shoot. Lost a lot of sleep one night because I was worried about 15*.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit - King Kooker Fryer
  • HDmstngHDmstng Posts: 173
    Ended up taking the temp up to 325. DigiQ makes it easy. Think I'm in the stall at 160 and it smells great!
  • DMWDMW Posts: 8,538
    Ah, I didn't realize you had a controller. ;)
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit - King Kooker Fryer
  • HotchHotch Posts: 1,871
    Sit back and have a cold one.

     "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



  • HDmstngHDmstng Posts: 173
    With a 3 year old and a 9 month old, it is nice to be able to control something, hencethe digiq! Can't wait to try these out.
  • HDmstngHDmstng Posts: 173
    Pulled after 6 hours and 40 minutes, it @ 200F. Resting now then pull and foidsaver for potluck in Friday. Very tasty and SWMBO really liked it.
  • That looks awesome. Great job!
    Clarendon Hills, IL
  • HDmstngHDmstng Posts: 173
    edited December 2013
    Missed the pulled shots, but they are all sitting in the freezer in food saver bags.  The 15.5lbs ended up being nearly 8 lbs cooked.  Not sure how much the injection really helped, but the rub was really tasty.  The bark was very good, but I think 325 was a bit on the high side as some of the sugar was charred/burnt.  

    BTW, the Meat Claws were great to use!  If you are going to make a lot of pulled pork, a definite must have.
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