Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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

Closing the lid on 45#

WessBWessB Posts: 6,937
edited 2:26PM in EggHead Forum
xl45.jpg
<p />This is 45# of boneless pork shoulder on a single grid of the XL....gonna be good eats bout the time the storm hits us tomorrow..with an extended grid...who knows how much is possible...[p]Wess[p]
·

Comments

  • RRPRRP Posts: 15,031
    WessB,
    WOWSER - what ya got going that you need that much p/p?

    Ron
    Dunlap, IL
    ·
  • WessB,
    fat cap on the left side or the right side... that is the question!

    ·
  • TRexTRex Posts: 2,708
    WessB,[p]Dang! Must be some big storm - that oughtta hold ya for a while![p]TRex
    ·
  • WessBWessB Posts: 6,937
    RRP,
    2 of the 6 are for a co-workers family Christmas gathering...the other 4 are just cause I can..LOL.[p]Wess

    ·
  • WessB,
    NOW That's my kinda cook. Got any brussel sprouts to go with that?[p]Enjoy
    Mike

    ·
  • WessBWessB Posts: 6,937
    Mike in Abita,
    LOL...Can't says that I do...[p]Wess

    ·
  • WessBWessB Posts: 6,937
    Rick's Tropical Delight,
    Fat cap ended up wherever they may to make em fit....with all of the rub I honestly couldn't tell ya....LOL[p]Wess

    ·
  • WessBWessB Posts: 6,937
    TRex,
    And then some...they are saying, could be rain, could be ice, could be snow..my experience..we will get a good bit of all of them...gonna run out early for some buns....[p]Wess

    ·
  • SqueezeSqueeze Posts: 707
    Man Wess....I was going to do ONE Butt this weekend, I think I may just come over and borrow some of yours? You tumble any of those?[p]-Kevin
    ·
  • WessBWessB Posts: 6,937
    Squeeze,
    NAH....been tumblin a lot of turkeys lately tho...with great results...come on over..might want to bring some tire chains just in case..LOL[p]Wess

    ·
  • Nature BoyNature Boy Posts: 8,337
    WessB,
    Dang boy. Yall gonna have some meat that's for sure. I'm betting we'll get a little cold rain and that's it. Still a good day to be inside eating meat. Have fun buddy!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    ·
  • WessB,
    What kind of storm you got comimg Wess? I just saw a record hurricane pattern this year.
    Oh, nice pic and that looks great. Make sure you post pics of the finished product.
    Are those skin on? Local grocer has a very good sale going on.[p]Mike

    ·
  • WessBWessB Posts: 6,937
    Car Wash Mike,
    Not cooking these as a result of the storm...more so just cause I can...they came from Costco and there is no skin on em...decent fat layer which will work to my benefit...$1.79 /# right now...[p]Wess

    ·
  • WessBWessB Posts: 6,937
    Nature Boy,
    Come on over and get ya sum.....[p]Wess

    ·
  • BordelloBordello Posts: 5,926
    WessB,
    Looks great. Now, do you have to pull all of that alone??? At one time or????[p]Happy Holidays,
    Bordello

    ·
  • WessB,
    Well this sure makes me 'wish' I was working tomorrow - so I could sneak over at pullin time![p]Looks great man. Hey, and thanks for the surprise in the package...that was a nice note, and a nice treat.

    ·
  • WessBWessB Posts: 6,937
    Bordello,
    Me and Sally will pull it, pretty much all at the same time..2 for a friend, then 4 for us...you need some pretty big pans to make it happen tho...[p]Wess

    ·
  • tjvtjv Posts: 3,302
    WessB, that's a hunk a hunk of burning love there....I'll upgrade you to the two tier when I get them. T

    www.ceramicgrillstore.com ACGP, Inc.
    ·
  • WessBWessB Posts: 6,937
    hayhonker,
    It's all good brother...no need to be workin, bring the lovely lady and the sickly baby on by and have a sammie or 4...you know you're always welcome here..[p]Wess

    ·
  • WessBWessB Posts: 6,937
    tjv,
    LOL...well said...I bought the BGE raised grid at Eggtoberfest...and it works well...lemme know if yours does anything that I can't do with what I got...and Thanks much for the offer...[p]Wess

    ·
  • BordelloBordello Posts: 5,926
    WessB,
    Forgot to ask, what are you using for wood smoke???[p]It's been awhile since I've done one but will this weekend for a nighbor. Thinking of pecan and cherry or hickory and cherry.[p]Thanks,
    Bordello

    ·
  • WessBWessB Posts: 6,937
    Bordello,
    My wood of choice is pretty much always apple...If I'm doin some beef I might reach for some Jack Daniels chips or even some mesquite...but prety much everything else gets apple wood..[p]Wess

    ·
  • WessB,[p]
    Want some????[p]Mike

    ·
  • wrobswrobs Posts: 109
    WessB,
    Where do you get your apple wood? All I can find locally is chips and would prefer chunks.
    I want to get some apple and cherry cuz I have yet to cook anything using either one and would like to try it on ribs and such. When it comes to steaks and tri tips, I really like red oak.
    Robert


    ·
  • Squeeze,[p]Not familiar with the "tumble" reference. Help Please. Wess the butts look great.

    ·
  • FidelFidel Posts: 10,168
    WessB,[p]Nice![p]Just how deep is that drip pan? I would expect just a tad bit of drippage.
    ·
  • WessBWessB Posts: 6,937
    wrobs,
    E bay..but check the shipping..the last batch I bought has been the best so far..all heart wood an no bark.[p]Wess

    ·
  • WessBWessB Posts: 6,937
    Fidel,
    This is the pan I use for a drip pan...It fits the XL perfectly with the setup I'm using...[p]Wess

    [ul][li]XL Pan[/ul]
    ·
  • SqueezeSqueeze Posts: 707
    Richard Fl,
    Wess and I both have a product called the Culinary Prep. It is a great vaccuum tumbler which has two different size drums with the capacity to do 20lbs of meat at a time. It also uses a process which by using their product eliminates bacteria from meat and vegitables. Great product that has produced some outstanding results for me. Send me an email if you want more info.[p]-Kevin

    ·
  • YBYB Posts: 3,861
    wrobs,
    I got some nice chunks of apple wood from Steve Smith off frontage rd.
    Larry

    ·
Sign In or Register to comment.