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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

JohnMc ·


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  • Cold weather cook

    It's cold even here at the beach so decided to warm stuff up a bit.  Put an 8.8 lb picnic on yesterday at 5 pm and let it go at about 225 until 10:45 a.m. today. Nice how the egg held temps even with weather in the 20s and some winds.  Pulled pork turned out beautifully moist and tasty, lousy yield on this cut of meat compared to a butt but really nice flavor and tenderness.  Then threw some more Royal Oak and hickory on the fire and cooked up a big batch of brisket chili. Had 5 lbs of brisket scraps in the freezer from previous cooks. Hand chopped brisket, onions, peppers, broth from previous BGE carcasses and a bunch of spices in the big Dutch oven for 4-5 hours at around 300-350.  Looks like a good way to beat the cold.