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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Humongus Pork Loin Is Now Cookin

dayzed&confuseddayzed&confused Posts: 94
edited November -1 in EggHead Forum
Here are the little darlins' warming in the sun while I get the egg ready

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This is the only way to start the egg. A little under 1/2 of a chimney full.
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Here is all the wood I'm using for smoke. It is a piece of live oak with the beer for size comparison (and drinkin).
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The egg with its load of lump unlit.
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The egg after i dumped in the lit coals.
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OK i guess i'm at the picture limit. I can't seem to post anymore.
The meat went on at 4:22pm central dalight savings time, 45 minutes ago.
San Angelo, texas

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