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Pork Butt - Drip Pan Question?

Do you guys put a liquid in your drip pan, apple juice, water, etc?  If so, do you think it makes a difference?  I have done it both ways but I feel the bark is not as good due to the constant steam in the meat.  Your thoughts?  This is my first butt on the Egg although I have done many in my side firebox smoker (pre-egg).

I have a 6.5lb butt sitting in the fridge injected with a combo of apple juice, cider vinegar, OJ, Worcheshire, & Rub.  Rubbed down with John Henry Pecan Rub, this is my first time with that but I hear it is great.....Cant wait!! 

XL Egg Owner Since Dec 2013 - Louisiana

Comments

  • No liquids are necessary, just make sure you use something to raise the drip pan off the platesetter to prevent the drippings from burning.  I just use tin foil balls.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • cazzycazzy Posts: 8,338
    I don't...haven't really found the need to as the egg has enough moisture. Assuming you're cooking and not looking!!
    Just a hack that makes some $hitty BBQ....
  • corey24corey24 Posts: 318
    No liquids are necessary, just make sure you use something to raise the drip pan off the platesetter to prevent the drippings from burning.  I just use tin foil balls.




    Thanks, I hadn't heard that.  On the XL there is very little room, that pan is usually almost touching grate.  Hope I have enough room.....


    XL Egg Owner Since Dec 2013 - Louisiana

  • SkiddymarkerSkiddymarker Posts: 7,195
    edited January 2014
    Just means your drip pan is too tall. Gap between the pan and setter needs to be only 1/4" to 1/2". Difference between the grid and the setter is pretty much the same for the medium/large/XL. Many use a shallow 2" foil disposable pan, catches the spooge and easy to clean up. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • MickeyMickey Posts: 16,504
    edited January 2014
    I use salt in mine. Big box of salt last for years.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • corey24corey24 Posts: 318
    Also, do most of you guys usually do fat up or down.  I usually do up but thought I would hear would others do.

    XL Egg Owner Since Dec 2013 - Louisiana

  • shtgunal3shtgunal3 Posts: 2,902
    I go fat down and no liquid in pan.

    ___________________________________

     

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

  • mimaulermimauler Posts: 126
    I rarely if ever use a drip pan I just scrape off the plate setter after and rinse it. 
  • MickeyMickey Posts: 16,504
    Salt. image
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Mickey said:
    I use salt in mine. Big box of salt last for years.
    What purpose does salt serve?
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • MickeyMickey Posts: 16,504
    Mickey said:
    I use salt in mine. Big box of salt last for years.
    What purpose does salt serve?

    Did not want liquid, did not want it burning. My thought was to absorb better. Works for me.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Mickey said:
    Mickey said:
    I use salt in mine. Big box of salt last for years.
    What purpose does salt serve?

    Did not want liquid, did not want it burning. My thought was to absorb better. Works for me.
    Clever.  I might do that myself this weekend, debating between a Butt and doing a chuck roast to make nachos with.
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • MickeyMickey Posts: 16,504
    edited January 2014

    DoofusOfTheDay  Why not make your nachos with the Butt. We do here all the time. And now seeing it all over.

     

    Photobucket Pictures, Images and Photos
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Carolina QCarolina Q Posts: 8,679
    Mickey, kitty litter?  :))

    I use a dry drip pan, no spacers, directly on the platesetter. 

    Everybody knows there’s three acceptable condiments for a hot dog; there’s mustard, onions and stagnant cart water! That’s IT!   ... Jon Stewart


    Michael 
    Central Connecticut 

  • MickeyMickey Posts: 16,504
    Mickey, kitty litter?  :))

    I use a dry drip pan, no spacers, directly on the platesetter. 

    What, no beans =))
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Mickey said:

    DoofusOfTheDay  Why not make your nachos with the Butt. We do here all the time. And now seeing it all over.

     

    Photobucket Pictures, Images and Photos
    Eh wanted to try a chuck roast.  
    Gregg
    Large BGE Owner since December of 2013!
    Marietta, GA
  • Little StevenLittle Steven Posts: 27,405
    Mickey said:
    Mickey said:
    I use salt in mine. Big box of salt last for years.
    What purpose does salt serve?

    Did not want liquid, did not want it burning. My thought was to absorb better. Works for me.
    Doesn't that make your gravy a bit salty Mic?

    Steve 

    Caledon, ON

     

  • Hungry JoeHungry Joe Posts: 1,184

    I have a large but I stack 3 pennies in each corner of the drip pan and it is enough space to keep the drippings from burning.

    Also, line your plate setter and drip pan with foil. It will make cleanup a lot easier.

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