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New L Egg, New Table
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WillieC422
Posts: 18
A photo of my first Egg in the table I built. Looking forward using it this weekend. Thinking about going with a pork shoulder. Any tips for a first timer?
Cleveland, OH
1 Large BGE
1 Large BGE
Comments
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Nice setup. Pork is a good first cook. Get a small fire going, close vents to just barely open about 1/2" on the bottom and 1/8" on the top and let it go!
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Nice
I like the rounded sides. Don't see that much on egg tables.
You can "low and slow" or "turbo". Both methods work. "Turbo" is faster. You can search the methods.
Either way, most will agree no matter the rub or brine or smoke you want the butt to reach 190-195 degrees. It will "probe like buttah" at that temp and the bone will be easily pulled out. Everything else is personal taste. It's hard to screw up a butt cook so no stress required.
If you don't have "Bear Claws", buy some!
Have beverages of choice on hand, have fun and prepare to make your neighbors jealous.New Albany, Ohio -
Great work on the table.
Would still like to see a spacer of some kind between the Egg and stone for an air gap. Heat will transfer from the BGE base through the stone into wood.
I'm sure other will chime in with burnt table photos soon.Thank you,DarianGalveston Texas -
Thanks for the compliments and tips. Full discloser I got the design for the table from this site. http://www.scottmoore.net/projects/egg/Cleveland, OH
1 Large BGE -
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YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.Little Rock, AR
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YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.XLBGE
Lewisburg, PA -
Well done sir.Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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Biggreenpharmacist said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@YukonRon gives you sage advice. This is my preferred method as well. Welcome and have fun!Sandy Springs & Dawsonville Ga
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Just one more thing if you choose to do the peach preserve thing; any remaining peach preserves left in the jar, mix it in with some of the BBQ sauce, if you use it."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
bgebrent said:@YukonRon gives you sage advice. This is my preferred method as well. Welcome and have fun!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:bgebrent said:@YukonRon gives you sage advice. This is my preferred method as well. Welcome and have fun!Sandy Springs & Dawsonville Ga
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YukonRon said:nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.XLBGE
Lewisburg, PA -
nhk19 said:YukonRon said:nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.
Call me if you need help."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
nhk19 said:YukonRon said:nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.Sandy Springs & Dawsonville Ga -
YukonRon said:nhk19 said:YukonRon said:nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.
Call me if you need help.XLBGE
Lewisburg, PA -
bgebrent said:nhk19 said:YukonRon said:nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.XLBGE
Lewisburg, PA -
nhk19 said:YukonRon said:nhk19 said:YukonRon said:nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.
Call me if you need help."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:nhk19 said:YukonRon said:nhk19 said:YukonRon said:nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.
Call me if you need help.XLBGE
Lewisburg, PA -
nhk19 said:YukonRon said:nhk19 said:YukonRon said:nhk19 said:YukonRon said:nhk19 said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
I use pickling salt because it is so much easier to dissolve, Purified water, because I do not want extra salts or minerals in the brining bath, and Molasses, just because I like it better than brown sugar. I use a whisk because when the ingredients dissolve off the whisk into the solution, you will know when it is properly mixed.
Depending on the container, the Butt may float. To counter this, use a brick or some sort of weight, in a sealed plastic bag, and place on top of the butt to keep it immersed. Not doing this will require you to rotate the butt to make sure all sides will be immersed an equal amount of time in the brine solution.
I do a "wet" brine for 24 hours.
Call me if you need help."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Plans or no plans looks like nice work on the table. Very few I've ever seen get the table done before burning up that egg, that's some will power.
Looking forward to pics of some of your pics.LBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA -
YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.Milton, GA
XL BGE & FB300 -
GoooDawgs said:YukonRon said:Have fun, is the best tip I can give you. I do mine indirect, lonslo. I also wet brine mine 24 hours, then pat dry, use a profuse amount of rub on all surfaces, then smear all surfaces with peach preserves. Get the Egg ready at 225F - 250F, place drip pan under the grate, elevated, to reduce risk of fire, and smoke with peach wood.
I do all my butts and shoulders like this, and they fail to suck.
http://eggheadforum.com/discussion/1190035/peach-butt-time-again-pic-heavy#latest
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
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