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Nuke1855
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!



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

QDude

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  • 20 Pork Butts - Lessons Learned

    I had to cook 20 butts this last weekend on my XL for a company picnic.  I found that I could only do about 5 per cook using the CGS adjustable rig.  This was the first time that I had cooked that much pork in one go around.  I used a Pitmaster IQ110 temp controller and my Maverick 732 for monitoring meat temps.  It took about 60 hours to do the four different batches starting last Friday morning.  Many of you may say "I already know these things", but this list may help newbies.  Lessons learned were:

    1.  Each butt is different.  Don't take all of them off just because one is ready to pull off.  Each one should come off only when it is ready.
    2.  When are they ready?  The temp is only an indicator that the butt may be ready to pull.  The probe test (fork goes in like butter) was pretty accurate but the best indicator was when the bone was pulling away from the meat - not just a little bit but a lot!
    3.  Things go wrong at 3 am in the morning.  When I was done with the second batch of butts, I noticed that the drip pan was almost overflowing. (Should have changed out the foil and emptied the fat in between each batch).  I ended up dumping a lot of oil on the patio during the transition.  3 am is not a good time to be trying to clean up a grease spill!
    4.  Injecting the butts with apple juice and spices makes a difference in my opinion.  Use the Chris Lilly injection recipe but I recommend cutting back on the amount of salt by 50%.
    5.  Peach wood is great for flavor.
    6.  Cook times can very greatly between butts.  Some of the 8 pounders were ready in 8 hours and some took almost 13 hours.
    7.  If you under-cook the butts, pulling the meat is really difficult.  It is still tasty but takes a lot more time to pull.
    8.  Be patient - I am always worried about overcooking meat which causes me to pull it off before it is really ready to go.  When the bone is loose, it is time to pull it off of the egg.
    9.  The metal injector is great.  I got it from Amazon and it has the "Butterball" name on it.  I had a plastic one before that lasted less than one year.
    10.  Injecting butts is less messy if you don't remove the plastic wrapper.

    I hope this helps someone else who may get roped into doing a big cook like this.


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  • Rack of Pork at Costco

    For those of you who have access to a Costco, now is the time of year to buy their "Rack of Pork".  It is $4 a pound and is probably the best pork you will ever eat!  Do a search for recipes on the forum.  I did one that calls for worchestershire sauce mixed with brown sugar and Montreal steak seasoning. I think you will be amazed at how good this pork is.
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  • Re: Lighting your Lump....

    mlamb01 said:
    Think of it this way...  For low and slow, you are better off having a small, compact, hot fire going than one that is cool and spread out, just barely hot enough to keep itself lit.  Those fires will go out over time.

    I light in the center of the lump pile, and place the starter cube in a little pocket I make on the top.  Light and leave the lid open till the flames from the starter go out, then put in the plate setter and grid, and close the lid.  Bottom and top vents remain fully open until about 50 degrees away from my target temp, then I start closing them down.

    Once your fire reaches a certain combustion temp(you can tell this by the color of the smoke, it will be thin and smell good), you don't have to worry about the VOC's from unburned lump.  I have done many low and slows and found that some pieces in my lump pile never caught.
    +1.  The Weber starter cubes work great for all types of cooks.  I know other people like their methods, but a 20 cent starter cube with a match has never failed me.
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  • Re: Table rebuild.

    It looks good!  If you ever do it again, use a stain controller before you stain it.  It will even out some of the blotchiness of the pine or fir.

    The good thing about it not being perfect is that you don't need to worry when it gets the next ding or scratch.

    If you need to get rid of that crappy stick burner in the background, let me know and I won't charge you for hauling it away!
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  • Re: Eggcessories

    A cheaper alternative to the Guru is the Pitmaster 110. It does a great job holding temps.
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