It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
<p />At the risk of being labeled a heretic,...here's my story.[p]The 4th was a big day at our house; a very small group of family for Marina's birthday, and a send-off for Ryan who's on his way to Iowa. I had planned a pork butt all week, and while I had the occasion, the materials and the desire....unfortunately, I didn't have the time.[p]While going through some Forum recipes, I landed on one from Eggfest '98 called Uncle Bill's Pulled Pork, by Robert Worsley. While I was skeptical, the time looked good, so I thought I'd give it a try.[p]I had a 7.55 bone-in butt that I massaged/injected with a mixture of Garlic Sauce (incredible stuff) and spicy brown mustard. I then rubbed everything down with Bad Byron.[p]It went on the Egg indirect with inverted platesetter and drip pan. Gave it a very heavy dose of Walnut smoke at 275 for about 2 1/2-3 hours. I pulled and wrapped tightly in heavy duty foil (with another coating of the Garlic Sauce/mustard mix) and went back on the Egg for about 2 more hours until the Thermapen read 195-197. I removed the butt from the foil (and quite a large quantity of drippings) and returned to the grill once again brushed down with some Happy Pappy to kick it a bit. [p]The first pic is just after removing from the foil. The second is the wild hair I got and brushed it down with Happy Pappy, and the third pic is after another hour or so, unwrapped, at around 300-325 to get some more bark just before pulling.[p]Approximately 7 hours start to finish, and it was a huge hit. It seemed much less fatty than I'm accustomed to pulled pork being, and maybe just a bit drier. However, I added a bit of sauce after pulling and it was great. While getting some of the left overs from the fridge this morning for today's lunch, I noticed that there was no fat residue anywhere...just meat. Mama liked that.[p]Marina looks like a drowned rat about to blow out candles. She'd been outside playing in the rain that hasn't quit here for about three weeks.[p]Happy 5th.[p]Mike[p]