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

Howdy, Stranger!

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

Friends

Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Gene613

About

Username
Gene613
Joined
-
Visits
0
Last Active
Roles
Member
Posts
53

Comments

  • mojopin, Thanks!! Yeah thats my 2.5 year old and he's a HAM!!! If he could have gotten a hold of it he would have taste tested it!!!
  • Chuck/Tx, If you plan on shredding/pulling it, it needs to be done while hot. SO I would recommend before freezing it. Then when you go to reheat it it can be done on the egg or in the oven at about 200-225, just spritz with apple juice or pour on …
  • Yeah thats probably a good idea!!!
  • [img][/img]

    maybe this will work

  • Tim C, Check out The Naked Whiz's site and try the MAD MAX BEYOND recipe. We did that one for THanksgiving and it turned out AWESOME!!!!!!!!!

  • Wise One, Sounds like a plan I will attempt it here in a little while after I get the kids in bed since the hubby had already gone to work. Plate setter upside down, drip pan, v rack, soaked chips and lots of lump and a nice butt that has been mole…
  • BajaTom, I was thinking the same thing. I thought it was indirected with drip pan and all at about 225 but wanted to make sure that I had it right for my wife who will be doing this one tonight while I am at work.
  • aubie85, Deer Roast I take bacon and wrap the roast this keeps it basted during cooking and adds great flavor. Most people over cook and it is tough dur to no fat in the meat.
Click here for Forum Use Guidelines.