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New to egging...weekend cooks.

NCEggSmoker
NCEggSmoker Posts: 336
in EggHead Forum
I've had my large egg for about a month now and I have to say this forum has been a huge resource. Thanks to everyone for all the assistance. This weekend I did a low and slow 8 pound pork butt (overnight Friday night). Dizzy dust with a little extra cayenne adhered with a layer of mustard. Smoked over cherry and applewood. Took about 14 hours to get it to 200. Had pulled sandwiches on Hawaiian rolls. Also threw on a cheese/red pepper/onion stuffed bacon weave fatty. Sliced and pan fried for breakfast this AM on same Hawaiian rolls. Reverse seared some ribeyes for dinner tonight. Roasted to 120 degrees indirect at 275 dome temp then cranked up to over 600. Finished with Raising the Steaks seasoning with roasted mixed potatoes. Thanks to this forum and the egg I've been turning out the best grilled/smoked food I've ever made.
Raleigh NC, Large BGE and KJ Joe Jr.
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