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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
supper!
Here's my first try at pork shoulder roast! 4.5lbs, mustard and Raging River rub, 9.5 hours at about 260 dome. I know I was tormenting the guy next door, out putting new shingles on his roof. I saw him sniffing the air from time to time. HAHAHAHAHAHA!!! No pork for you![p]
[p]
[p]
[p][p]Comments
-
alb,[p]That pork looks great. What type of wood did you use (nice looking smoke ring there too).
-
DaytonEgger,
Thanks, your steaks look good, too![p]I used Royal Oak lump and sugar maple smoke pellets.
-
alb,
Did my first Boston Butt today too. Just the Dizzy Dust and using the recipe from the Dizzy web site (Thanks, Chris) All came out superb.[p]11 hours at 225 degrees on the guru, 250 dome
-
alb,
saweet!
Categories
- All Categories
- 183.4K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 321 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum