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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here



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  • Re: bulgogi...and other %$#@

    No need to apologize! Please, we are all adults here. Sounds good, next time I visit my in laws, I'll look you up.
  • Re: Leg of Lamb & Brisket cook (lot of pics)

    R2Egg2Q, sounds good. I will have to wait for a dinner party, my wife and I can't eat that much lamb. Anyone in NoVa want to come over for lamb?
  • Re: 1st overnight butt

    Looks good Pitmansevensix! Had some pulled pork this weekend myself. Had a BBQ for the 1st Saturday of college fooseball! Go Blue!
  • Re: Lamb Chops

    Olive oil, minced garlic, rosemary, salt and pepper. Rub garlic and rosemary on chops, salt and pepper. Cover and refrigerate for at least 4 hours. Easy peezy, lemon squeezy.
  • 1st Pork Shoulder....Success

    Like many, I had been reading the blog months before getting my LBGE. I had been buying accessories to curb the steep cost of BGE. My wife finally surprised me with the best Father's Day gift EVER. Since then, we have enjoyed numerous meals: Baby-Back Ribs, Cedar Plank Salmon, Rack of Lamb, Steak, Beef Bulgogi, Chicken, Pork Chops, Pizza, oh, can't forget the skillet cookie. We/I have not been disappointed with any of the meals prepared on the egg. My co-workers, ask me towards the end of the week: 'what are you going to do on the egg this weekend, my answer, something fantastic.

    I finally got the balls to attempt my first low and slow, pork shoulder, a 11 pound bone-in beauty, from our local Wegmans. Earlier that morning, I had rubbed a generous amount of BBQ 3000, from Penzey Spices, I added a good amount of brown sugar to it as well, wrapped in plastic wrap and let the flavors seep into the shoulder. I filled the egg with Wegmans lump, which I have been happy with, and started her up at 1am; I set up the Maverick, which is fantastic tool, to monitor my grate temperature. I tried to sleep for a couple hours as the temperature made its way to 275 degrees.

    At around 3am, the temp was around 275 degrees, I figured the temp would drop a few more degrees after putting I put the shoulder on, which it did. My temp hung between 230 and 250, I used Cherry chunks for my smoke. I set my i phone timer for 2hr increments, to monitor the temp. I had to adjust the temp once during the night, the grate temp dropped to 219 degrees. Don't know how far into the cook it was, I was a little tired. At 830a, the temp was already in the 170's. I was a little surprised, my cook finished up around 1120am, pulled at 187 degrees. The temperature of the shoulder varied, with 187 being the lowest temperature. If I had to do it over again, I probably would have taken it off a little earlier, no worries. I FTC it until 445p. I opened it up, to my surprise, it was still hot, so much that I had to take breaks while breaking it up. No, I don't have a pair of bear claws, yet. My kitchen smelled of freshly baked buns, the rest of the house, was filled with the aroma of a nicely smoked pork shoulder.

    I was surprised that I had to monitor the temp so closely, could I have done anything differently? I thought I would be able to set it and forget it. Maybe I'll get there. I live in Northern Virginia, I would love to hear from any VA Eggers, as to where you get your lump, meet up for a cookout, etc.