I like my butt rubbed and my pork pulled.
Member since 2009
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New Here
keelbr
Posts: 1
Just getting going with the egg, and I'm in love with it! Doing my first smoke today, got a boston butt on right now. We have done some steaks and pork loins, as well as some incredible chicken wings.
Just wanted to say hi!
Comments
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Hi and welcome...Good luck and enjoy the butt..Have a great Sunday. :-cGreensboro North Carolina
When in doubt Accelerate.... -
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Welcome from Midlothian, Virginia! I, too, am starting butt this morning. Almost ready to go on. Good luck.
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WelcomeGeorge Foreman? Who?Tim C. Panama City, Fl.Large, Minimax-soon
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Welcome aboard. Remember pics or it didn't happen.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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Welcome! Happy to have another Egger. Remember your food will taste better if you ask questions, before cooking, and drink alcohol while cooking.Belleville, Michigan
Just burnin lump in Sumpter -
Welcome to the forum ... now, go back out there and take a picture to show us your setup and what your cook looks like.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Hello and welcome! You are going to love the Egg. I haven't had mine long but I love it! :@)
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Welcome.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Welcome!Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va -
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Hey @keelbr Welcome and you'll be amazed how much you can learn here. It's been my go to place for all things BGE for the last 3 months.Post those pics, love to see what everybody is cookin and eatin.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Welcome. Let's see your butt :-??
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Welcome! I like big butts.
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A tip of my hat to you my friend.
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Welcome to the land of the obsessed. Good choice for LS cook. Butts are very forgiving. If for some reason the temps get a little high or low, relax and make small adjustments. You will be hard pressed to not get great results. Don't panic and start flinging the vents open or closed. Have a great cook.
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Welcome and enjoy the pork. Are you doing sliced or pulled. I like both. If sliced it only needs to go to 185. Looking forward to photos.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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