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First Pulled Pork
Minimax
Comments
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That all looks outstanding! I vote for the pulled pork. No problem in doing ahead and reheating. As far as green lump lasting longer than RW I can't say. Hard to go wrong with RW though. The key is you need small pieces so you can get more lump, resulting in a longer burn time. Good luck!
Snellville, GA -
I find you lose 50% of either brisket or pork butt. I don't know about other cuts of beef. You can cook a butt and freeze it to build up your stash. Reheats great with chicken broth.
This was 70lbs before trimming.
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Six weeks is plenty of time to negotiate a good price on a Large or XL. I'm going to have to try Myron Mixon's vinegar sauce. Besides getting a larger egg you're kind of limited...pulled pork does go a long ways. Can you fit a larger size shoulder on the Mini Max and finish it off in your oven if you run out of coals? After a few hours on the egg you should have a great flavor profile and adequate bark so all you'll be doing is pushing it to your target temp then FTC. BTW...looks like the cook turned out nice.Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen
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I say go with the pork as you know how good it is. Just need to do them in advance and reheat the day of. As stated above after several hours in the Egg the flavor is there, then wrap in foil and in the big white clock (oven) in the kitchen to finish. I think 3 - 7 lb butts would be enough pork with sides. Good luck
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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If your food tastes as good as it looks, can I come?
If all you have is the MM, I guess you'll have to cook several butts in advance and reheat when the time comes. Cook, pull, blend with some eastern NC vinegar sauce, vac seal in 1 lb bags or so, refrigerate til ready, heat a pot of water to about 160°, add vac sealed bags for about 30-45 minutes and serve. Serve with whatever sauce floats your boat, but I think the NC stuff MAKES it.
I did that last year for Mom's 100th birthday. I think we served about 40-50 people. I cooked four 8 lb butts in her oven (no egg there) and we had leftovers (don't remember how much). Not quite as good as egged, but still excellent. There's a formula for how much raw pork per person, but I can never remember.
Hope this helps! Enjoy!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
SSQUAL612 said:Six weeks is plenty of time to negotiate a good price on a Large or XL. I'm going to have to try Myron Mixon's vinegar sauce. Besides getting a larger egg you're kind of limited...pulled pork does go a long ways. Can you fit a larger size shoulder on the Mini Max and finish it off in your oven if you run out of coals? After a few hours on the egg you should have a great flavor profile and adequate bark so all you'll be doing is pushing it to your target temp then FTC. BTW...looks like the cook turned out nice.Normal, IL
Minimax -
Jupiter Jim said:I say go with the pork as you know how good it is. Just need to do them in advance and reheat the day of. As stated above after several hours in the Egg the flavor is there, then wrap in foil and in the big white clock (oven) in the kitchen to finish. I think 3 - 7 lb butts would be enough pork with sides. Good luckNormal, IL
Minimax -
Carolina Q said:If your food tastes as good as it looks, can I come?
If all you have is the MM, I guess you'll have to cook several butts in advance and reheat when the time comes. Cook, pull, blend with some eastern NC vinegar sauce, vac seal in 1 lb bags or so, refrigerate til ready, heat a pot of water to about 160°, add vac sealed bags for about 30-45 minutes and serve. Serve with whatever sauce floats your boat, but I think the NC stuff MAKES it.
I did that last year for Mom's 100th birthday. I think we served about 40-50 people. I cooked four 8 lb butts in her oven (no egg there) and we had leftovers (don't remember how much). Not quite as good as egged, but still excellent. There's a formula for how much raw pork per person, but I can never remember.
Hope this helps! Enjoy!Normal, IL
Minimax -
Pork butts are easy and always come out great, you have proven that yourself with this cook, Good Job by the way. It has been my experience that the folks that come to eat the day of will rave about how great it is. Your going to rock out some awesome food for the shower.
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Jupiter Jim said:
Pork butts are easy and always come out great, you have proven that yourself with this cook, Good Job by the way. It has been my experience that the folks that come to eat the day of will rave about how great it is. Your going to rock out some awesome food for the shower.
Normal, IL
Minimax -
The best butt I've made was on the mm. Overnight, no controller. Better than my large, same finish temp. I agree pulled pork reheats so well, it's not worth getting another egg. Just bag it, and re-heat it.+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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I'd go as far to say pulled pork tastes better the next day, after it's had a night (or two, or three) to sit.
Rob
Columbus, Ohio
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Smokin_Trout said:I find you lose 50% of either brisket or pork butt. I don't know about other cuts of beef. You can cook a butt and freeze it to build up your stash. Reheats great with chicken broth.
This was 70lbs before trimming.
XL BGE
MD -
It does reheat nicely after vac-seal. I always cook way more than I can eat and then vac-seal in small servings to pull out when I'm pushed for time or don't feel like cooking...it's great in quesadilla's and just found a recipe for leftover pulled pork egg rolls I'm going to try. I've sealed it pulled or in half or 1/4 shoulders...either way it's good...not quite as good as fresh, but close enough.
I've done the same with ribs and brisket too and it all works.Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
The PP looks good from here, but so does that corn!
I think 1/3rd lb of raw meat per person is what the usual estimate is. But the number of sides, how many men/women/ kids are eating, and size of the rolls will indeed make a difference.
I like serving Kings Hawaiian rolls with PP. Add coleslaw and a dollop of sauce and you have a great slider . Helps stretch the quantity of meat too.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:The PP looks good from here, but so does that corn!
I think 1/3rd lb of raw meat per person is what the usual estimate is. But the number of sides, how many men/women/ kids are eating, and size of the rolls will indeed make a difference.
I like serving Kings Hawaiian rolls with PP. Add coleslaw and a dollop of sauce and you have a great slider . Helps stretch the quantity of meat too.
Normal, IL
Minimax -
Smokin_Trout said:I find you lose 50% of either brisket or pork butt. I don't know about other cuts of beef. You can cook a butt and freeze it to build up your stash. Reheats great with chicken broth.
This was 70lbs before trimming.Tyler, TX XL BGE 2016, KJ Classic 2019, MES, 18.5 WSM, Akorn Jr, 36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB, FB 300, Thermapen -
@SSQUAL612 yes that was a real cook. Had 9 in the fridge and we were headed out of town in a few days. Didn't want to leave anything that I would have to cook after we got back. Took about 24 hours @ 225-250
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