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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

The best laid plans....

jeffwit
jeffwit Posts: 1,348
in EggHead Forum
Planning a big cook for today.  Boston butt, baby back ribs, and short ribs. No real reason to go big, but leftovers will be nice. I want the food ready for dinner around 7 tonight, so I planned on getting the butt on around 9:00 this morning. Last night, we had some wintry weather, nothing too bad, just a little sleet/snow and lows in the upper 20's. Last night I was reading the forum about people's eggs being frozen shut. I thought to myself, "sure am glad I live in the south where that won't really be an issue." Turns out I should have been thinking, "get your butt out there and put something between the top and bottom so that your egg won't be frozen shut when you go to open it in the morning." Cause it was froze. I couldn't drop lit lump in from the top because my wok was in there. So I built a little fire in the bottom after I thawed the bottom vent with my torch. Left it for a bit and came back to a raging inferno. But the top opened easily. :) So the butt went on about an hour or so late. No big deal in the whole scheme of things. But as always, I'm an idiot. I'll post pictures as things progress...


Jefferson, GA
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
“Honey, we bought a farm.”
· Share on FacebookShare on Twitter

Comments

  • jeffwit
    jeffwit Posts: 1,348
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
    · Share on FacebookShare on Twitter
  • jeffwit
    jeffwit Posts: 1,348

    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,334
    Great recovery-You can always dial up the temp on the butt and it will be just fine if you need to punch it home.  Don't know your cook temp or weight of the butt but if running around 270-280*F on the calibrated dome I see around 1-1 1/4 hrs/lb.  The piggy can easily take 300-350*F as long as your rub doesn't contain much sugar.
    Relax and enjoy the great cooks on the menu.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • eggsurance_agent
    eggsurance_agent Posts: 135
    Like the above, get the temps up so that butt will finish. Let us know your address so we can be there for dinner!
    LBGE
    · Share on FacebookShare on Twitter

Categories