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

Howdy, Stranger!

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

Friends

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.

drmarko

About

Username
drmarko
Joined
Visits
169
Last Active
Roles
Member
Points
4
Posts
6
  • 35 lbs of pork

    Had my egg less than 2 weeks and decide to use it to cook for 100 people.  Made a test run of a 5 lb pork butt the week prior and every thing went well.  So loaded up the green egg with 35 lbs of pork rubbed in a simple rub that I found here and let her fly.  Kept the dome temperature at around 240 for 18 hours.  Some of the smaller buts were done around 15 hours, three of the larger ones were done at 18 hours.    I cut up 8 large Vidalia  onions and baked them in the oven for three hours, mixed them up with the pulled pork along with 8 bottles of Bullseye carolina sauce.   I had people coming up to me telling me it was the best pulled pork they ever ate.  I had 10 lbs left that was taken home by guests.  Thank you eggers for the helpful tips that enabled me to pull this off
    imageimageimageimage
  • my new cedar table

    Had some leftover cedar planks from our new home build and used it to build this table.  New to the egg but so far am really liking the versatility.
    Plus it just looks so much better than a stainless steel grill
Click here for Forum Use Guidelines.