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Re: First pork shoulder, need advice please.
I have never brined or injected pork shoulders and have had great results. Not saying it cannot be done, but it is not necessary. No need to reload lump. Try to use larger pieces in the bottom and fi…1 · -
Re: 1st Prime Rib Attempt (with Pics)
Looks good. But why not sear it on the Egg. While the meat rest you can get the egg up to 550 degrees2 · -
Re: worst lump yet
The bag looked good. Will start getting lump from my BGE dealer. A bit more expensive, but always good quality.1 · -
Re: prime rib?
With a good cut of meat i always keep it simple. Salt, pepper, garlic. Reverse Sear method, roast at @ 250 till around 120 degrees. Take off egg, rest. Raise egg temp to 500 and sear. If you are goin…4 · -
Re: Best Buns for Pulled Pork
Anyone use those little Hawaiian Sweet Rolls or Pretzel Buns? I am thinking the pretzel bun might be to much bun, especially since these will not be swimming in BBQ suace. The hawaiian sweet rolls co…2 ·
