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Tried some of each, amazing. Cooling the rest then will be searing them off for our guests tonight. It's a test night @ our house tonight, all the apps are first timers. If the pork belly is a sign were going to have a great feast.
No sous vide equipment yet. Will be trying a couple of different recipes:
Going to improvise the LA Times recipe an go 2…
@nolaegghead after egging and drinking most of the day I had a huge nose full of oak smoke. I thought it was pretty good, but other @ the party were raving how moist and that it had a very intense beef flavor. I only seasoned with salt and pepper. …
@Shiff turned out great, no pics unfortunately had a few too many beverages before hand.
What was the internal temperature when you pulled it? Did you use it as pulled beef or did you slice it?
No eggsperience with a beef shoulder but every chuck roast I have done has not released til around 210*F. Don't know if it directly applies here but thought I would offer it up. Perhaps @SGH will get a head break and chime in …
I am also looking forward to this one. What is your target temp ? Sliced or pulled?
Kind of winging it, hoping some of each. Six hours in @ 160. The plan is to start probing @ 190 or so.
@Angus1978 Dude Awesome package. I just received it a few minutes ago and it felt like Christmas as a kid. All of the rubs look great, they are all new to me. I can't wait to start sampling them, I very interested in the Pecan Rub what do you su…
Was just on a recent trip to SF here is my thread: http://eggheadforum.com/discussion/1171934/heading-to-san-francisco-looking-for-restaurant-recommendations-bbq-or-other#latest
Our favorite place was Kokkari, (Greek) lamb chops and goat stew were…