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Happy Halloween Cook... New Lump & Smoke Wood
Picked up 2 bags of Rockwood lump, a bag of Peach wood chunks, and 26oz Byron's Butt Rub.
Decided to do a really turbo butt for dinner tonight, hoping to have it done and pulled before 6pm. The butt is about 8-1/2 pounds and coated with Byron's. Since I am going hot & quick, I decided to wait on trying the Rockwood and instead using the rest of a bag of Wegmans for this cook.
The grid is at about 400 and the IT is currently at 93. No foil planned, and the peach smells great...
Also doing a crockpot filled with kielbasa and kraut, with a can of Guinness just in case the pork is a fail
If it all goes bad, I am sure there will be candy to eat... I got close to 600 pieces of the damn stuff
Pics later....
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
Comments
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If you like peach try Loveless Cafe's peach rub... Checked their website. Or I can send you a sample. I love it on spatchcock... Go ahead, say it like Captain Kirk. Spatch cockchickenGreen egg, dead animal and alcohol. The "Boro".. TN
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Sounds like a good plan. Do you use a bone in?Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Yep. I have always bone in...Hotch said:Sounds like a good plan. Do you use a bone in?
Peach and the crockpot
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster, Great to know you can pickup from Firecraft. Have starting prepping apps and beef stew is simmering on the egg.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Sour or sweet kraut?Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:Sour or sweet kraut?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Here is my turbo butt... Grid is at 313 and the IT is 169. Think I'm in fine shape. Might even open it up a bit to make sure and power thru any stall
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
So How was the final product? What was the total time?
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LOLrholt said:So How was the final product? What was the total time?
Don't know yet; it's still on the egg
The grid is at 363 and the IT is 178MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster, looks great. Please do a follow-up and let us know as to total time and final product. Did you leave it at the mid-300 range through the cook?
TIA
John in the Willamette Valley of Oregon -
Getting close... The IT is now 195.
Started it on the grid around 1 and the grid temp was solidly in the 375 and up range.MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Anxiously awaiting finished product!LBGE 2013 Located in Savannah, Georgia
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Looking good Hapster !!!2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Looks great Hap, I've never started a butt at that high a temp but have finished them between 400* and 425*. I'm sure it will be great. Probably won't fall apart as easily as you are used to but the product will still be fantastic.
I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
Looks good, hope will be to your satisfaction.
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Hap, I would deliver at 195. Makes the best.
205 will dry out.
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Large and Small BGE, Blackstone 36 and a baby black Kub.
Chattanooga, TN.
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Peach wood smoke is probably my favorite. My mouth is watering.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I used some peach on a pork loin last night and really liked it. I have some orange wood too but haven't tried it yet. So, how was the butt?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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How was it?I enjoy reading your blogs thanks for all your efforts.
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Sorry for the delay...
Peach was a winner. The pork had a decent amount of bark for only being on a little over 4 hours. The pull wasn't the same vs a low and slow butt. There where some portions that ended up using a knife to help cut/shred. It was very juicy; but I probably should have left it on till about 200 vs 196.
Overall if I was really needing or wanting to have pork on a particular evening I'd do it again. If there was no rush; I'd probably do a low and slow and enjoy the ride.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@Hapster that looks amazing I might have to try that the next time I do a shoulder or butt2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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In a pinch for time; absolutely would go this route again.Charlesmaneri said:@Hapster that looks amazing I might have to try that the next time I do a shoulder or butt
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
@hapster - I have found on hot and fast the prime temp is between 205-210 and you will eliminate the non- pull-able parts. Bark looks awesome!!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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I agree - for the savings in time, a turbo butt works great, but the fat renders differently. I prefer a lo n slo cook if i have the luxury of time.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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@hapster was it smokey like a low and slow or just the bark was smokey ?2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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The bark was amazingly tasty; probably due to the Byron's and peach. The meat itself wasn't overly smokey; but peach seems to be a very mild flavor.Charlesmaneri said:@hapster was it smokey like a low and slow or just the bark was smokey ?
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Looks like store bought sausage...fer shame. [-( lol ignore me. The whiskey flows strong in this one. Butt looks good though. Still need to try turbo.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@Hapster I usually smoke my pork with a combo of Apple & Cherry wood I 'm going to try and get my hanse on some Peach wood and try it2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
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Yep. It is... I'm guilty as charged. And the whiskey flowing is just fine with me )Griffin said:Looks like store bought sausage...fer shame. [-( lol ignore me. The whiskey flows strong in this one. Butt looks good though. Still need to try turbo.
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
It's going down like water here. Might not make it to Plano Eggfest at 9, but I'll get there when I get there.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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