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difference in quality from ....



  • WooDoggiesWooDoggies Posts: 2,390
    Jim Minion,
    Taking Stogie's marinade recipe into consideration, how long would allow the butt to rest before cooking?

  • BBQfan1BBQfan1 Posts: 562
    Jim Minion,
    Yes, that was the reason for me to do the quick turnover between injecting and cooker; no sense letting it sit overnight when I won't have that luxury come competition season. I had heard mention of some teams doing mentoring on the competition trail; I think it's an awesome thing for your team and others to do! We are somewhat fortunate in our position as Canadians coming down to KCBS events; folks know we only do 1 or 2 events a year and seem to be more receptive to giving us hints and tips than others they may be competing against the next weekend in another town.

  • WooDoggies,
    We used Stogie's recipe with some modifications and did a couple of hours before they went on, it was on a case of butts and a whole hog. It turned very well and will continue to play with the recipe to our liking.
    If I had the time (16 to 24 hours)I would use it.
    One thing to keep in mind if I add fruit juice or a lot of vinegar, I would not inject a day inadvance, I would cut it down to a couple of hours.

  • WooDoggiesWooDoggies Posts: 2,390
    Jim Minion,
    This particular marinade has 4 cups apple juice/cider and 1 cup cider vinegar in the mixture. Looks like you would recommend just a couple hour rest after injecting... which does make sense. Appreciate all your help and I will post my results.

  • Elder WardElder Ward Posts: 330
    I like your style.
    1) I have no clue exactly where colligen (spelling) starts to break down. Even if I said or implied as much in my response. However I have noticed that my butt's seem to be at their best and shred best at 200 degrees and above.[p]2) You maybe right about competitors as I have never been to one event. But it seems to me that no one has the lock on cooking anything. The best coconut creme pie I ever had was at a roadside diner in Sylva N.C. I have tried it everwhere I have been that served it and have never found its equal. That encludes all the present day Pie Stores in California that claim to be so red hot. They had a local cook and I am sure it was her personal recipe and not for sell at any price even to the owners.[p]Your insights are informative. [p]Elder Ward

  • Elder Ward, thanks for your response . i for one really like the comp thing , it gets real tense around turn in time because your trying your hardest to turn in the best product you possibly can . it's a rush for me . the other thing is the people you meet , pretty good stuff . [p]i'm sure we all wish there was a magic number for butts or anything else for that matter . sure would make things easier . have a good one . reg

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