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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Best Of
-
Re: Pork Steaks and pulled pork
@Ozzie_Isaac I should have added that the cook time will be longer per pound than a larger cut. Hope you had an uneventful landing.1 · -
Re: Pork Steaks and pulled pork
I am currently in low earth orbit nearing escape velicity, so I may be wrong, but I would expect it to cook faster?1 · -
Re: What are you eating… right now?
I would love a Ron Quote of the Day Calendar!3 · -
Re: OT - What are you doing right now?
Checking out some very interesting football scores @CPFC19051 · -
Re: OT - Pictures of Pets (2023)
He looks like he loves his Bday hat!1 · -
Re: OT - What are you doing right now?
She will love you forever1 · -
Re: What are you eating… right now?
LOL!!!3 · -
Re: Pork Steaks and pulled pork
You can definitely use the remainder of the shoulder to smoke. Season as you would a butt or shoulder and have at it with your normal process. Given the now smaller size don't be surprised it the coo…1 · -
Re: Pork Steaks and pulled pork
The only downside of using a reduced hunk of pork butt or brisket for a low and slow is that it makes it more susceptible to drying out. But if I were you, I would proceed as described and see what y…1 · -
Re: (OT) Whole Hog, stick burner (pic heavy)
Fantastic cook!1 ·
