35 lbs of pork

drmarko

Had my egg less than 2 weeks and decide to use it to cook for 100 people.  Made a test run of a 5 lb pork butt the week prior and every thing went well.  So loaded up the green egg with 35 lbs of pork rubbed in a simple rub that I found here and let her fly.  Kept the dome temperature at around 240 for 18 hours.  Some of the smaller buts were done around 15 hours, three of the larger ones were done at 18 hours.    I cut up 8 large Vidalia  onions and baked them in the oven for three hours, mixed them up with the pulled pork along with 8 bottles of Bullseye carolina sauce.   I had people coming up to me telling me it was the best pulled pork they ever ate.  I had 10 lbs left that was taken home by guests.  Thank you eggers for the helpful tips that enabled me to pull this off

RAC

That's alot of pork. Nice job! Welcome!

Mickey

Very nice cook

SWVABeanCounter

That's some great looking pork.  I see your egg area is under construction.  Please post some pics so we can see the progress.

TexanOfTheNorth

Way to do DrMarko. Nothing like jumping into the deep end.

Deviledegger

I like your style! Nice looking cook!

Tjcoley

Aggressive cook only 2 weeks in. Very nicely done.

MrCookingNurse

AMAZING. That a way to jump in!!

btgt69

is that a large BGE or XL; where did you find the second grid?

hapster

Way to go! Looks great!

drmarko

Its a XL egg.  the second grid is the grill extender found and your local egg store

LDR

Looks great - I'd say you're going to become very popular around there.

JRWhitee

Holy Pig thats a lot of pork. Nice job way to jump right in head first.

btgt69

drmarko: thanks, I use the triple tier on my Large BGE , I remove the middle tier and have successfully cooked 5 - 7 pounders, 3 on bottom grid around post and 2 on top, hope to find double tier without post and 4 - 7 pound brisket flats