Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 211 guests online and We have 2 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home
GreenEggers Forum
Re:Hey, it's a pork butt!
Moderator

Posts: 88
graphgraph



Return to index

Posted by: DrJim on 2019/10/13 15:24:50  

In Reply to: Re:Hey, it's a pork butt! posted by Carolina Q on 2019/10/09 13:45:09

I did low and slow because of timing. I was feeding my staff lunch and if I did turbo I'd have to get up at )-dark-thirty. Twenty years in the Army gave me an aversion to super early mornings. By cooking it all night I could get up, wait a few hours, wrap, travel, and then pull on site.

It was moist and delicious!

I do turbo whenever I'm eating later in the day.

Return to index



Thread map: