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paulheels
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- paulheels
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I thought you cooked that hog on the Egg! I have seen hogs that big and bigger cooked, on offsets, spits and the like. Thanks for the link. Fun times.
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Newb. You got any pics on how that fit. Cause that's large hoss! Awesomeness.
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Chubbs, it was a battle all year. If MacAdoo was a true big man, the fur guard line up would have been fine. But he doesn't play with his back to the rim well, and is not a great rebounder. We essentially were playin five guards, he's a swing player…
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Granny. If you need to cook that much again. Find the whole shoulders. I like them better than butts. But I can only get them in 80 lb boxes here, so I leave them for large cooks. With the second grate I can get three shoulders on. App 60 lbs.
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Be mindful of the meat you are cooking, as others noted earlier. Also be mindful one wood you are using. I put four to five pieces bigger than my fist, not by much, for my BBQ. That atleast two or three butts. And I only use pecan.
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"Good night" peak and a photo.
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I meant time, 9:45. Haha. Tho my therm has been pegged, and it was prob close to that. Cooking temp will be 275, when all this meat finally allows it to recover.
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Eh, maybe, maybe not. Depends on some weather and how the meat responds. The shoulders are about 18 lbs a piece. Usually takes app 14 hrs when I cook them.
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Gotta figure out how to use this revamped site. Looks great!
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This is a Pecan encrusted, blue ribbon sugar cane glazed loin. Yummy This was bout 35 lbs of butts and picnic. Chicken wangs! A couple butts and another pecan encrusted loin. Two big ole ribeyes. Nothing out…
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I will try to get some pictures up in a bit, but I have been doing a good bit of cooking. Missed EggFest this year. Work interfered.
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They don't suck! Just not Typical high caliber team.
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It's been a while since I've been here. Just wanted to get y'all riled up. Hope everyone has been well! Paul
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@eggbertsdad// it's Western Brand from Publix. @lousybcap// I had the nomes gasket adhered with Super 77 as well. When I cleaned the egg. Therm bottomed out at 200. So I was pretty damn hot
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@gato. Nothing yet. Completely cleaned it out. There was some charred grease remains in the bottom. No visible cracks in the base from the inside or outside. My guess is, the large Amy of fat was unable to burn off as usual. It seeped into the cera…
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@adamd. I'm not worried. There ate quite a few people on here that don't use them. Just gotta be mindful o closing lif
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If you zoom in and look at the side of the base, a couple inches above the bottom, you can see the grease on the outside of the grill as well
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@naked, same thing I was thinking. I have get around and stared at it endlessly, nothin is visual. Now that doesn't mean it's not there. I just can't see it. My EGG has sweated before. So I can see why there might be some seeping out the side. Mo…
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Wild land firefighter/dozer
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there is also grease on the side of the base. its as if the grease is leeching through the ceramics. Weird. Curious if anyone else has had this issue. Paul
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@tomcat BOUDIN!!!!!! Love, love, love! Paul
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Cooked the last two weekends. Thank Paul
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I have been thinking it had to be cracked. But, there is nothing visible. Gonna get in contact with dealer and see. And there has been app 100 l s of pork c
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Pics
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@boatbun. Did that last night. Fried old top gasket and burned glue off new bottOm high heat gasket. And it made the leak worse
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@stike- you are the most scientifically educated griller I have ever been around! are you sure you arent that guy from that science cooking show that was on a few years ago? dont remember the name of the show or him. I do appreciate the info thou…
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@shane- The shoulder is from the hock to the top of the shoulder blade on the front legs. The "butt" is the top of the shoulder, the "picnic" is the bottom half of the shoulder. The "ham" is the rear quarter rump. So, most butts are in the 8-12 l…
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@alynd- you can put run on minuted before putting on the EGG or you can do it a day before. It does not make a difference. I would cover the meat with saran wrap so that nothing in the fringe touches meat. good luck Paul
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@Fan- yes, in my opinion, the meat in melt in your mouth better. I used to cook shoulders all the time. then I moved and could not find them, so I went to butts. everytime I cooked a butt, I couldnt figure out what i was doing wrong. Cause the m…
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Sugar and honey will not burn if you stay under 300.