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hotfoot
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

lousubcap

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  • Re: typical stall temp?

    And you may hit another semi-stall in the high 180's.  I've seen it take 4+ hours to go from around 188 to 194-this after the typical 160's stall.  Happens to me around 2-30% of pork butt cook.  YMMV-regardless-gonna taste great.
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  • Re: Shoulder for tomorrow

    All good info above-just be aware of the stall around 160*F+/- and you may get another in the high 180's.  Done when the bone pulls clean somewhere around 200*F+/-.  And here's tip I use with the dome thermo-I rotate it such that my target temp is at 12 o'clock.  That way all I have to do is eye-balll how close to vertical the needle is for any given cook temp.  FWIW-
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  • Re: Bone-In Ribeye Roast

    Skiddymarker has it right (an opinion and we all know what those are worth)-season with fresh ground pepper and kosher (or sea) salt some rosemary and keep it low&slow to the desired finish temp-I see about 25 mins/# at 250*F on the dome-Great eats.  Enjoy the journey and end results!
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  • Re: OT Fool Today...

    I believe I'm too drunken to follow the above suggested drunken guidelines :)>-
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