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My first Turbo Butt on 2nd level in Large - it's huge.

SamIAm2SamIAm2 Posts: 759
Thought I'd move the @StormBringer raised grid setup to my large and try Turbo Butt. Raised the bottom grid with firebricks and adjusted the rig to allow the butt to fit on the 13" grid and not touch the dome.


Cooked it at 350 degrees for 3 hours and debated wrapping it in foil. Went lazy and just left it. I did move the probe to a different part because I didn't believe the IT was at 165 after only 3 hours. It wasn't. :)  

I let it go another 3 hours and then pulled it off at 205 degrees internal. Let it rest for an hour then pulled and put drippings and some vinegar based sauce a local carpenter makes in the pans.





Brought to church potluck lunch today and it was GONE. Thanks for looking.
Ubi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.

Comments

  • lousubcaplousubcap Posts: 16,771
    Great adaptation and result.  Nailed it for sure.  I would inhale that.  Congrats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Mattman3969Mattman3969 Posts: 8,047
    Damn nice Sunday meal!

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • SamIAm2SamIAm2 Posts: 759
    Thanks @lousubcap I just followed @Mickey's older post up to the foil part. Bark was really hard, but tasty, in some areas so maybe foil would be a good idea. 
    @Mattman3969 thanks for your kind words.

    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • HibbyHibby Posts: 605
    Best pulled pork is where you have a little bit of bark on almost every piece like that. Looks awesome.
    I cook. I eat. I repeat. Thornville, Ohio
  • DonWWDonWW Posts: 323
    That looks awesome.  A spiritual meal, for sure.
    XL and Medium BGE.  Dallas, Texas.
  • SamIAm2SamIAm2 Posts: 759
    @Hibby - I tried to separate meat in the pans so that most of the bark was in one. There are some folks, not me, who don't care for the taste of bark on anything. Wasn't successful there but I guess it didn't matter. =)
    @DonWW - Thanks for your kind words. As usual with potluck meals and the meat I bring, it just vanished ... rapidly. Most times I don't get to eat anything I cook unless I leave some at home :o
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
  • lousubcaplousubcap Posts: 16,771
    @SamIAm2 said: Most times I don't get to eat anything I cook unless I leave some at home o
    True for me and I would guess the great majority of those who offer their groceries outside the house.  Great gesture and obviously not the first time.  


    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SamIAm2SamIAm2 Posts: 759
    lousubcap said:
    @SamIAm2 said: Most times I don't get to eat anything I cook unless I leave some at home o
    True for me and I would guess the great majority of those who offer their groceries outside the house.  Great gesture and obviously not the first time.  


    On the other hand, I do get to eat their food so it works out most of the time.
    I just have to stay away from the desserts table. Some of those ladies have way too much talent.
    Ubi panis, ibi patria.
    Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl.
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