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Started By
Message
Just got a Big Green Egg grill/smoker for my birthday
Posted on 5/9/12 at 10:04 pm
Posted on 5/9/12 at 10:04 pm
Does anyone have a special recipe I should use with it? TIA.
7
Posted on 5/9/12 at 10:10 pm to LSURussian
no, but happy birthday
Posted on 5/9/12 at 10:13 pm to LSURussian
IMO, the obligatory way to christen any smoker is pulled pork.
Posted on 5/9/12 at 10:23 pm to LSURussian
There is a bit of a learning curve to it
I'll second the idea of pulled pork
I'll second the idea of pulled pork
Posted on 5/9/12 at 10:54 pm to Powerman
Pulled pork for sure. Won't break the bank if you screw it up. 225 degrees = 1/4" open top vent wheel and 1/4-1/2 " open bottom vent with a full load of charcoal let it go til internal temp is 190 Have fun, you will love cookin on these
Posted on 5/9/12 at 11:03 pm to LSURussian
Go to the Big Green Egg forum. Lots of help there, too.
Congrats.
Congrats.
Posted on 5/10/12 at 7:14 am to Lambdatiger1989
quote:
Pulled pork for sure. Won't break the bank if you screw it up. 225 degrees = 1/4" open top vent wheel and 1/4-1/2 " open bottom vent with a full load of charcoal let it go til internal temp is 190
Great suggestion! Thanks!
And thanks to everyone else who responded!
Posted on 5/10/12 at 7:17 am to LSURussian
You son of a b-word.
When am I coming over to enjoy smoked meat products?
When am I coming over to enjoy smoked meat products?
Posted on 5/10/12 at 8:13 am to Schwartz
quote:
When am I coming over to enjoy smoked meat products?
Are you available June 31?
Posted on 5/10/12 at 8:28 am to LSURussian
Bastard
Posted on 5/10/12 at 8:29 am to Schwartz
quote:
That's just evil.
Posted on 5/10/12 at 8:57 am to LSURussian
What size BGE and happy birthday. Somebody must love you!
Posted on 5/10/12 at 9:01 am to OldHickory
quote:
IMO, the obligatory way to christen any smoker is pulled pork.
Posted on 5/10/12 at 6:06 pm to AlwysATgr
quote:
What size BGE
Large....
Posted on 5/10/12 at 6:27 pm to LSURussian
Same here. Enjoy, it's a really versatile grilling/smokin' "machine."
Posted on 5/10/12 at 8:18 pm to LSURussian
Might be better to tackle something a little easier like baby back ribs, before you attempt a 12-18 hour smoke. It takes a little experience with the egg to learn it's nuances, especially how to dial in a temp and hold it for hours.
You can do ribs during the daylight hours and watch the temp while you sip beverages. If you go to sleep with a pork butt on the egg and you wake to a less than food safe temp, you're left wondering whether the food is safe to eat.
Go with hamburgers and ribs first, learn the egg, then tackle the pulled pork.
You can do ribs during the daylight hours and watch the temp while you sip beverages. If you go to sleep with a pork butt on the egg and you wake to a less than food safe temp, you're left wondering whether the food is safe to eat.
Go with hamburgers and ribs first, learn the egg, then tackle the pulled pork.
Posted on 5/24/12 at 10:45 pm to LSURussian
use lump charcoal when smoking meat with it, it will produce less ash.
Posted on 5/24/12 at 11:03 pm to andyco
for future reference is XL too big? or will large be the right size if just cooking for the family?
Posted on 5/24/12 at 11:24 pm to Wooly
Large is the perfect size. Xl will use too much lump but it is more impressive to look at.
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