Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

First time turbo

Just did 2 9lb pork butts 6 hrs at 350 lowered temp about 2 hrs ago to 300 just pulled first one off at 200 second ones almost done it came out perfect send more pix when I shred it
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Comments

  • Yum!
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • jls9595jls9595 Posts: 1,320
    image
    In Manchester, TN
    Vol For Life!
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  • Did you do those direct? Don't see the oval baking stone on your AR? Just curious if you did I would think you would have flare up issues.
    Large BGE Middletown, MD
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  • AcornAcorn Posts: 151
    Looks like you have plenty of meat!!!!
    Atlanta, GA  - LBGE -
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  • jscarfojscarfo Posts: 399
    I used the spider with small round plate setter I have the oval also but just trying diff ways we shreaded them both came out great now a fan of turbo.
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