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What's for dinner tonight?



  • QBabe,
    Fabulous plan you have...I may just use you as an example of why I need another egg!
    What you didn't see in that picture were the tater tots doing their thing in the oven.

  • WardsterWardster Posts: 1,005
    Dang, I should be making those beans too... I just forgot. I'm cooking up a huge beef rib roast.
    I'm making those beans tomorrow for sure....

    Apollo Beach, FL
  • MR HMR H Posts: 109
    I'm making sugar and alder smoked salmon and then make a salmon pate.[p]Howard in Bartow

  • BrobearBrobear Posts: 43
    QBabe,[p]4:2:1 ribs (240 degrees). I had a 1 man scramble golf tournament, my wife was out of pocket, so I had to start the ribs early. The wife got home and foiled them after 4 hours. They are falling off the bone now, and due to this, I will not be able to flip them on the 1 hour direct. They should be great, though.

  • Lawn RangerLawn Ranger Posts: 5,466
    Ginger Lime Chicken Skewers....first time.[p]Mike

  • Banker JohnBanker John Posts: 583
    I passed on them this morning in favor of watching the sun come up while sitting in a turkey blind talking turkey with 4 gobblers.[p]Banker John

  • BajaTomBajaTom Posts: 1,269
    I did those the other night. It is a great recipe. Enjoy, it's a keeper. Tom.

  • HolySmokesHolySmokes Posts: 446
    Borders ,
    so, how'd the short butt cook work out? [p]I usually still set them up overnight at 220, but last weekend's was probably 14-16 hours, even at that temp. Foiled it, shut down the egg and just left it in the pan in the egg until after noon, when I pulled it and immediately vacuum packed it for the freezer, since I had 2# of pulled pork out of the freezer from the last cook.
    If you're doing it in 8hrs, are you starting in the morning and taking it off later in the day?
    best, HS

  • BordersBorders Posts: 665
    HolySmokes, It turned out great. I was inspired by a discussion on food safety on slow cooks, and my own laziness.[p]I started with a 35 degree butt at 9:45am, dome temp 320. I maintained dome temp 320 til the meat hit 150, then dialed down to 275. When it got thru the plateau which was more of a slowing down than stopping, I increased to 320 again.[p]Dinner was done at 6. I could tell no difference on this butt from the dozens I have done before. My wife said it was the best ever. Unless I need to be done in the morning, I doubt I'll do another overnighter for pulled pork.[p]Take care, Scott

  • BajaTomBajaTom Posts: 1,269
    Borders ,
    I liked your method for the butt cook. What part of the butt did you use? Do you think that would make a difference? What if you did 2 or 3 butts at the same time? Thanks for the info. This is new method for me. I hate over nighters. Tom

  • BordersBorders Posts: 665
    BajaTom, I used a 7# bone in Boston Butt. I see no difference in using 1-3 butts. I usually do at least 2, but this was an experiment.

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