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First pulled pork on the egg

Grogu
Grogu Posts: 125
in EggHead Forum
New egger, hopefully I’m doing this right. First big cook on the egg, Memphis style pulled pork. Cooked it at 250 for 9 hours powered by the FireBoard 2 and drive blower. Wrapped around the 155 mark. Topped with broccoli slaw because the kiddos aren’t big fans of cabbage slaw.

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Comments

  • loco_engr
    loco_engr Posts: 5,794
    good job on your 1st PB on your BGE!
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • Langner91
    Langner91 Posts: 2,120
    Nice!

    Enjoy your egg!
    Clinton, Iowa
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  • RRP
    RRP Posts: 26,065
    You’re more versed than most newbies since you wrapped the top of what us older bananas still call a plate sitter and not some weird fake word of eggolater or such! 
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  • 6baluts
    6baluts Posts: 291
    Nice cook! Sandwiches and slaw look great. Lately I have been putting a diffrent spin on my pulled pork sandwich, have been topping them with salsa criolla.
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  • alaskanassasin
    alaskanassasin Posts: 8,252
    Awesome! The egg nails pork butts every time. Welcome to the forum 
    South of Columbus, Ohio.


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  • Skims_Smokehouse
    Skims_Smokehouse Posts: 60
    RRP said:
    You’re more versed than most newbies since you wrapped the top of what us older bananas still call a plate sitter and not some weird fake word of eggolater or such! 
    Lol I’m calling it the Eggolater from now on.
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  • caliking
    caliking Posts: 18,943
    Good eats. Pork butts on the BGE are so darn satisfying. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,160
    Nailed It !
    Visalia, Ca @lkapigian
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  • johnmitchell
    johnmitchell Posts: 6,780
    Welcome. Have fun and enjoy your weekend 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • shtgunal3
    shtgunal3 Posts: 5,874
    Nice job, welcome aboard.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • RyanStl
    RyanStl Posts: 1,050
    Looks great. I've never spent time in Memphis. What constitutes Memphis style 
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  • Foghorn
    Foghorn Posts: 10,080
    Welcome aboard.  Sandwiches look awesome.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Tspud1
    Tspud1 Posts: 1,514
    Foil wrap or butcher paper?
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  • CodyA88
    CodyA88 Posts: 153
    looks great!
    LBGE, 28" Blackstone
    Georgia
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  • Grogu
    Grogu Posts: 125
    RRP said:
    You’re more versed than most newbies since you wrapped the top of what us older bananas still call a plate sitter and not some weird fake word of eggolater or such! 
    It’s actually the half moon ceramic stones under the foil that go with the “eggspander” to add another eggbuzzword to the list.

    RyanStl said:
    Looks great. I've never spent time in Memphis. What constitutes Memphis style 
    To my limited understanding primarily the rub (paprika heavy with sweet and savory and Greek influences like oregano or rosemary), not sauced during cook (served on side or on sandwich), slaw on the sandwich.

    Tspud1 said:
    Foil wrap or butcher paper?
    Did foil, double layer.
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  • TechsasJim
    TechsasJim Posts: 2,172
    @Grogu nice cook!    We always do the broccoli slaw as well, adds the crunch texture that you don’t get from cabbage.   
    LBGE, 28” BS, Weber Kettle, HCI 7.8 SE Texas
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,610
    Yes!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • loco_engr
    loco_engr Posts: 5,794
    salsa criolla . . . one more time I had to google something from this forum  =) 
    aka marysvilleksegghead
    Lrg 2008
    mini 2009
    XL 2021 (sold 8/24/23)
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • 4TheGrillOfIt
    4TheGrillOfIt Posts: 741
    Grogu said:
    RRP said:
    You’re more versed than most newbies since you wrapped the top of what us older bananas still call a plate sitter and not some weird fake word of eggolater or such! 
    It’s actually the half moon ceramic stones under the foil that go with the “eggspander” to add another eggbuzzword to the list.

    RyanStl said:
    Looks great. I've never spent time in Memphis. What constitutes Memphis style 
    To my limited understanding primarily the rub (paprika heavy with sweet and savory and Greek influences like oregano or rosemary), not sauced during cook (served on side or on sandwich), slaw on the sandwich.

    Tspud1 said:
    Foil wrap or butcher paper?
    Did foil, double layer.
    Time for a little Memphis trivia! 

    There are indeed Greek influences and seasoning in a small portion of Memphis barbecue.   The world famous Rendezvous is owned by a Greek family who combined Greek and Cajun seasonings in their rub.  It is a great rub that is sold in stores here.  A famous dive bar here called Alex’s Tavern actually does excellent ribs using Greek seasoning.  

    However, most barbecue joints in Memphis use very traditional rub.  Memphis style generally refers to slaw on pulled pork, and dry rubbed, not sauced baby back ribs. Barbecue nachos, barbecue pizza and barbecue spaghetti all originated in Memphis.

    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
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  • lousubcap
    lousubcap Posts: 34,075
    Way to roll in hot.  Great cook right there.  Welcome aboard and enjoy the journey.  Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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