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First ever turbo butt (only took 5 years)

Cookbook_ChipCookbook_Chip Posts: 1,239
Y'all posted a bunch of great looking turbo butts this week, so I'm finally taking the challenge. Had my LBGE for 5 years, I guess it's about time. Lovingly rubbed with Dizzy Dust. Off we go!

Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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Comments

  • JeremiahJeremiah Posts: 5,765
    What's your temp and estimated time? Following. 
    Slumming it in Aiken, SC. 
  • YukonRonYukonRon Posts: 12,438
    The next 16 hours will make the previous 5 years worth it.
    Best of luck, waiting on updates.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • tenpenny_05tenpenny_05 Posts: 212
    If it took 5 years, that ain't turbo...
    Kansas City, Kansas
    Second hand Medium BGE, Second hand Weber Kettle, Second hand Weber Smokey Mountain
  • Cookbook_ChipCookbook_Chip Posts: 1,239
    Jeremiah said:
    What's your temp and estimated time? Following. 
    Running 335.  Guessing 6 1/2 hours.  We're at 105F now not quite 2 hours in.  
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Cookbook_ChipCookbook_Chip Posts: 1,239
    If it took 5 years, that ain't turbo...
    I've been running 175F for 5 years, dang butt just won't hit 200F.  Any advice?  :)
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • Hans61Hans61 Posts: 3,452
    Enjoy! I've started doing some turbos myself I like it! 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • TroykahackTroykahack Posts: 38
    It's in a stall which should be expected 
    LBGE May 2016
    Ormond Beach, FL
  • sloveladslovelad Posts: 1,719
    If it took 5 years, that ain't turbo...
    I've been running 175F for 5 years, dang butt just won't hit 200F.  Any advice?  :)
    Open the lower vent just a hair
  • ColtsFanColtsFan Posts: 1,906
    @Cookbook_Chip I spy a wiggle butt in the background. Best dogs ever!
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • Cookbook_ChipCookbook_Chip Posts: 1,239
    ColtsFan said:
    @Cookbook_Chip I spy a wiggle butt in the background. Best dogs ever!
    She sure is!  So eager to please!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • jtcBoyntonjtcBoynton Posts: 2,139
    Jeremiah said:
    What's your temp and estimated time? Following. 
    Running 335.  Guessing 6 1/2 hours.  We're at 105F now not quite 2 hours in.  

    335º is hot, but crank it up and go truly turbo.


    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
  • Cookbook_ChipCookbook_Chip Posts: 1,239
    Jeremiah said:
    What's your temp and estimated time? Following. 
    Running 335.  Guessing 6 1/2 hours.  We're at 105F now not quite 2 hours in.  

    335º is hot, but crank it up and go truly turbo.


    Yep, pushed to 350 at 4 hours. Smells so good!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • JRWhiteeJRWhitee Posts: 4,572
    5 years might be a little long to Turbo a Butt, I would cut it back to 4-1/2 years. 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • Cookbook_ChipCookbook_Chip Posts: 1,239
    Getting pretty close now- no stall at all!

    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • FoghornFoghorn Posts: 6,592
    After 5 years on the egg, you can FTC for up to 6 months - but only if you have a Yeti.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • bgebrentbgebrent Posts: 16,628
    Foghorn said:
    After 5 years on the egg, you can FTC for up to 6 months - but only if you have a RTIC.

    FTFY

    Sandy Springs & Dawsonville Ga
  • bgebrentbgebrent Posts: 16,628
    Good luck with your new adventure.  I predict you'll be very happy with the results.
    Sandy Springs & Dawsonville Ga
  • FoghornFoghorn Posts: 6,592
    bgebrent said:
    Foghorn said:
    After 5 years on the egg, you can FTC for up to 6 months - but only if you have a RTIC.

    FTFY

    @bgebrent, I wondered who would take that bait.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Cookbook_ChipCookbook_Chip Posts: 1,239
    And it came out great!  Pulled at 201 just over 6 hours. One difference I noticed?  Bark was much crispier  yum!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • LegumeLegume Posts: 8,302
    Foghorn said:
    bgebrent said:
    Foghorn said:
    After 5 years on the egg, you can FTC for up to 6 months - but only if you have a RTIC.

    FTFY

    @bgebrent, I wondered who would take that bait.
    Brent is master of the bait.
    Austin, TX
  • bgebrentbgebrent Posts: 16,628
    Legume said:
    Foghorn said:
    bgebrent said:
    Foghorn said:
    After 5 years on the egg, you can FTC for up to 6 months - but only if you have a RTIC.

    FTFY

    @bgebrent, I wondered who would take that bait.
    Brent is master of the bait.
    Not when the petting zoo is open.  Sorry about the hijack Chip. 
    Sandy Springs & Dawsonville Ga
  • Mattman3969Mattman3969 Posts: 8,098
    That butt and bark looks excellent!! 

    I remember several years ago when @500 posted a no foil turbo cook(keep in mind turbo used to be meat in smoke (260) till 160 then double wrap and crank heat to 350) and was told it wouldn't work.   LMAO.   I followed his lead and did a 10lb'r at 350ish straight through.  Everything turned out great.  

    A look back to the today "turbo" start.  
    http://eggheadforum.com/discussion/1148507/turbo-butt#latest


    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Cookbook_ChipCookbook_Chip Posts: 1,239
    That butt and bark looks excellent!! 

    I remember several years ago when @500 posted a no foil turbo cook(keep in mind turbo used to be meat in smoke (260) till 160 then double wrap and crank heat to 350) and was told it wouldn't work.   LMAO.   I followed his lead and did a 10lb'r at 350ish straight through.  Everything turned out great.  

    A look back to the today "turbo" start.  
    http://eggheadforum.com/discussion/1148507/turbo-butt#latest

    Forum history!
    Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at http://familycookbookproject.com
    Stoker II wifi, Thermapen, and a Fork for plating photo purposes
  • 500500 Posts: 2,735
    That butt and bark looks excellent!! 

    I remember several years ago when @500 posted a no foil turbo cook(keep in mind turbo used to be meat in smoke (260) till 160 then double wrap and crank heat to 350) and was told it wouldn't work.   LMAO.   I followed his lead and did a 10lb'r at 350ish straight through.  Everything turned out great.  

    A look back to the today "turbo" start.  
    http://eggheadforum.com/discussion/1148507/turbo-butt#latest

    Throwback Nitro Butt. Thanks for the shoutout, @Mattman3969


    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Mattman3969Mattman3969 Posts: 8,098
    @500 - the arguments we got for @Charlie tuna were hilarious.  It can't happen without the stall.   Glad I read you post way back when.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Jupiter JimJupiter Jim Posts: 3,048
    That butt and bark looks excellent!! 

    I remember several years ago when @500 posted a no foil turbo cook(keep in mind turbo used to be meat in smoke (260) till 160 then double wrap and crank heat to 350) and was told it wouldn't work.   LMAO.   I followed his lead and did a 10lb'r at 350ish straight through.  Everything turned out great.  

    A look back to the today "turbo" start.  
    http://eggheadforum.com/discussion/1148507/turbo-butt#latest

    Are saying you don't foil?

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Mattman3969Mattman3969 Posts: 8,098
    Never have foiled a butt unless I hit time constraints that needed it done faster.  

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • 500500 Posts: 2,735
    Yup @Mattman3969. I still believe that the rest is important and can't be rushed. I like a rest in the cooler for 1 to 2 hours. I think that's one thing that you can't Tur...Nitro. 
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Judy MayberryJudy Mayberry Posts: 1,995
    edited May 2017
    I had the same experience on Saturday! I had an 8-lb. butt and started at 325-330°. Then I looked at this forum to see what others did, and noticed everybody used 350° for Turbo Butt, so I raised it a couple of hours in. It was done in a little over 5 hours. It rested under a foil tent for 1/2 hour before we pulled it, and it was THE BEST I’ve ever had!

    I'd like to know if all of you experts think a larger butt keeps the inside moister than smaller butts? This is the first big one I’ve ever made, and the most tender and moist ever. 
    Judy in San Diego
  • KupkakedKupkaked Posts: 11
    Got an 8lb Butt that is gonna go Turbo/Nitro starting tomorrow morning, hoping to get it on around 9AM, an let it roll till 3-4PM somewhere around 320-350°. I cannot wait. 
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