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

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Pastor Mike

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Pastor Mike
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  • I've pulled several hams and they turned out excellent. Most people have preferred the ham to the butt. Cooking ham low and slow seem to give the ham a distinct flavor, less hammy and more like a pork butt with a hint of ham; good meat texture and…
  • Thanks for all your replies; they were very helpful. I think I will cook my whole ham and a couple of butts today and try to get around thirty pounds or more on the egg tomorrow. This is my part of feeding lunch to 70 teachers. By the way I'm pul…
  • Dollar general stores (cheapest usually) have big tin foil pans for a dollar or a dollar and a quarter. These pans side come all the way up the grill. Big area, catches everything, and you can put in any liquid or not as you choose. I usually use…
  • If you use a liner inside the shop vac you have no mess at all. The only place you may get dirty at all is removing the old lump from the egg. For that I use a couple of plastic grocery bags turned inside out and reach in and pick up the stuff I w…