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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Pickleback and Filet Mignon

500
500 Posts: 3,181
in EggHead Forum
Started the cook with a Pickleback shot. Dry brined with just course sea salt for 1 1/2 hours on a rack out of the fridge before more sea salt and cracked black. 500* direct, flipping and rotating on all sides often, lid open and closed for the cook. 125* IT. Ceasar Salad and Bread sides.  This works.
I like my butt rubbed and my pork pulled.
Member since 2009
· Share on FacebookShare on Twitter

Comments

Categories