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!
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I think I was just lazy and didn't want to make more than one. I was worried that the amount of pork butt that I wanted to put on there would break through one shell - hence the layered concept. Worked great.
It is almost impossible to predict - could be a couple of hours, could be 6 hours.
FYI - I put a 8lb butt on last night at 7:30 central and it is currently 187 degrees.
One thing you may want to do if you are in a hurry is to go a…
The rub is personal preference. I like to rub flavor so sometimes I will let the rub stay on there for 24 hours. I know others will rub right before they put it on. My vote - rub it up now.
The time depends on the dome temp. If you go w…
Keep in mind that pork loin is 100% different that pork shoulder (butt). Not nearly as fatty and cooks different. I usually cook mine indirect with heavy smoke at dome of 225 or 250. When the loin hits 125 or so (usually a couple of hours),…
I didn't get a chance to read your posts until this morning. I laughed my @ss off. I even called my employees in to read it. Thanks for bringing some humor to the forum - and the cooked looked awesome as well.
I don't disagree with you about the crispy. A lot of times when I am cooking a smaller peice of loin, I will smoke it until about 125, then move to a higher temp direct cook to get some char on the outside.
I agree with ben - probably a loin.
Call me old fashioned, I simply rub it up, cook indirect with dome 225-250, add in some hickory or mesquite chucks and pull when it hits 140ish.
Here is 40lbs on the XL.
The other white meat.
I do mine very similar to Kim's post above. I might use a little lower temp than he does, but that probably doesn't matter. I have had good luck with both hickory and mesquite wood. You may want to put a little water in the drip pan (not for mois…
I have followed Max's recipe several times with success, but I usually use a Chuck Roast. I assume I am fine with this peice of meat?
By the way, did you watch the Clones last night? Ugly but effective. By the way, I really want to w…
My wife just bought me a chimenea for our anniversary this past fall, and she went with the Large Nest. This had the large casters. I have had my Large BGE for a couple of years with the small casters. I immediately put my Large Egg int…
I 100% agree with you. This past spring I bought a 1 year old XL with everything that the above ad included except mine did not have shelves (what are they - a hundred bucks maybe?) My cost was $600.
I have only tried nachos once on the egg and I think my temp was high and I left them on too long and the cheese was pretty hard. Good flavor though. Thanks for sharing the details on your cook.