New Medium BGE

Unknown

I received a medium BGE for Christmas and have used three times this past week. Last night I did six racks of pork ribs using JJ's rub and Tim M's BBQ sauce recipe and the results were fantastic. Cooked for three 1/2 hrs. @ 225-250 with some hickory chunks with extremly favorable, moist meat as the result. Family and company raved! What a great feeling, not to mention great eating.[p]Just a quick note out to everyone on the forum, thanks for your insights and the friendly manner of sharing how to get the most out of this great cooking vehicle! D2.

sdbelt

Davey D,[p]Congratulations. I got my Large in late May, and have enjoyed using it frequently since. Christmas turkey, then baby back ribs, and today pulled pork. Definitely good eating from the Egg.[p]--sdb

Unknown

sdbelt,
Thanks for the reply! Never have done pulled pork, but looking forward to it. How do you do yours?[p]D2 in LV

sdbelt

Davey D in LV,[p]First thing is getting the right piece of pork from the grocier. You want a pork butt, bone-in. I like them over 6 lbs if possible. This is not a pork picnic, but rather a butt. You may have to talk to the butcher to get what you want...I always do.[p]If the cook starts tomorrow, then I rub the butt when it gets home. I use JJ's rib rub on the outside. The recipe for which is posted around...I've got it printed for easy reference. I have yet to use mustard along with the spice rub, but many do. Once rubbed, I wrap in plastic overnight. I typically start my butts on Friday night just before going to bed...11pm or midnight. They've all cooked in 10-16 hours, whereas my last brisket went 20 hours.[p]I go for a dome temp of 230-250 during the cook, until the meat temp is 170. Once the meat hits 170, I bump the dome up to 275-300 until the meat is at least 200. I use a Redi-Check brand remote displaying meat thermometer that I purchased at my local BBQ store. This thermometer has worked for several months so far, without any problems. Prior to that I was using a Polder meat thermometer, but they kept failing. This Redi-Check seems to be more tolerant of being outside, even in the hot AZ sun.[p]Once it's cooked, bring it in and let it rest for 15-30 minutes. Then pull it with a fork. It's still going to be very, very hot. Try not to spoil your appetite during the pull, which is probably the most difficult thing to avoid.[p]I didn't describe building the fire, or how to maintain the temps. If you need some insight there, just ask...maybe under a seperate topic, so you get more responses.[p]Enjoy![p]--sdb

Gfw

<p />Davey D, welcome to the world of the BGE! I'm kind of partial to the medium, not much that you can't make. Check out the link, all done on a medium.[p]Life is GOOD! :~}
[ul][li]Gfw's BBQ[/ul]

Unknown

Gfw,
Thanks for the link. Looking forward to your insights in shortening the learning curve. Question, during start up, I can't seem to get dome temp above 500 degrees. What might the issue be? Not enough lump? Everything alighned properly within the egg.[p]Thanks. D2.

Gfw

Davey D in LV, open all the bottom vent and make sure that you leave the top cap off. Mine starts slow, but I can hit the 750+ marks in about 25 minutes. I usually fill the llump to the top of the firebox - what I don't need will be there for next time. :~}