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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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Spatchcock success!

docrjhdocrjh Posts: 21
edited 4:48PM in EggHead Forum
I'm feeling pretty good now! Cooked two birds; one with JJ's rub and another w/ lemon pepper and garlic salt. The winner? JJ's rub. What a beautiful pair! This thing is unbelievable. Going to a movie first, then tonight I'll clean out the firebox and do my first pork butt low and slow. Going to follow Elder Ward to a "T". Even have the Piedmont Sauce ready! Thanks to all.[p]Randy
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Comments

  • RedpigRedpig Posts: 35
    docrjh,
    I've done the pulled pork. Took some to work along with some homemade slaw, buns and beans. My coworkers raved about the bbq. Nobody said a word for the first few minutes. They were to busy scarfing up the grub. One of them asked me if I was a chef! Mouth-watering bbq. None better. Secret is low and slow. It'll peak for awhile at about 180-185 and slowly climb to 200. You should be able to pull the large bone right out of it. It's difficult to resist but let it rest for about 10-15 minutes, get a fork and just rake it off. If you do it right all the fat will be rendered out during the burn. Nothing left but the fat cap (Mr. Brown). You can cut this up and freeze it for seasoning. Great for collards, baked beans, etc. Good luck and let us know how it turns out.

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  • Jim R.Jim R. Posts: 103
    Redpig,
    Next time try Marvs Beans,just like dessert.Glad everything went well!

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