Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

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

Badger ·

About

Username
Badger
Joined
-
Visits
0
Last Active
Roles
Member
Posts
15

Comments

  • Mark B, Sorry to leave positive comments out - butts are really a forgiving long cook, I'm sure you will have excellent pulled pork - I've had to pull mine at 180 due to time constraints and it was tasty as hell, although not 'perfect'.
  • Mark B, I'd change 2 and 5. 2: fat side up, let the fat baste the roast; 5: Let it go to 190, at 180 you are having to "tear" a little bit to pull it. At 190 it's very moist and tender and just pulls apart like your high school girlfriend's ...…
  • ttbq, Enjoy those tri-tips, I did one last night and can't wait to eat the leftovers with my eggs tomorrow morning. Tonight was stuffed green peppers. BTW, I do my tri-tips at 300 for about 45 minutes, ends up wonderfully pink and rich - an alter…
  • BBQBluesStringer, Thanks - Dale's Sauce - not familiar with that, is it a hot sauce or barbecue sauce or what?
    in First Butt Comment by Badger July 2005
  • One other thing - ribs come out perfect, there are a lot of methods described on this board, and I haven't had the luxury to try every one, but throw back ribs on with a platesetter (the one truly must-have optional piece of equipment) and cook at 2…
  • Gator Bob, I just bought a large egg about 6 weeks ago - was thinking I'd get a Weber Summitt originally because my Weber Performer took so long to fire up to cook, so I wanted the flexibility of a gas grill as well. My curiousity and instincts to…
  • Sandbagger, That is a little confusing, but I'm neither a Badger or Gopher fan - more like the Cyclones of Iowa State! Badger was just a nickname I got in college and couldn't think of another handle.
  • Eggtuary, Definitely a whole new world - gets to cooking temp faster and hotter, slow cooks better than any pit smoker, and to boot it keeps the meat moist the whole time. Absolutely love it.
  • Clay Q, Pizza is on the menu for the near future - what I hate is having to deal with making the crust. I was at the Marietta Sam's this week and they were out of pre-made crusts, but it will happen soon...
  • ccrider, thinking about it, but the Maverick has the alarm for when the temp falls out of the range, so I guess I'll learn the hard way!
  • Citizen Q, Living here in the upper midwest my gasket freezes every year. I open it up the same way you did by droping half a fireplace fire starter (wax and sawdust)in through the top. It doesn't start the charcoal on fire but warms the egg up e…