Yesterday and today I made pulled pork.
It was long cook (+7 hours) but totally worth it!
This is a 2,5 KG Boston Butt or Pork Neck.
I covered it with olive oil and applied my favourite rub (bbq rub).
7 hours on the Green egg later (4 hours on 120C and 150C for 3 hours, internal temp 93-94c).
I shredded the meat with two forks.
The @blockbrothers love meat so I gave them a huge portion!
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You should feed your dragons with it, so that next time they are strong enough to beat me at the battlefield! :)
Great result Mark and your cooked pork looks very appetizing, you and your famous green egg have done their job!
what’s a green egg?
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A komado grill.
Ziet er lekker uit, moet ik ook eens doen.
you made me hungry
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There is Nothing Tastier than a GREEN EGG Special !!!
You know it!
Is the green egg worth it. Whats a good site that has some recipes for cooking in there that I could find, or do you just trial and error. That pulled pork looks delicious.
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If you like grilling it's brilliant. I would suggest googling green egg recipes. It's what I do.
It looks very tasty indeed.
I´m not part of the @blockbrothers team, but I sure love meat (lot´s of it).
What happened to your claws?
Mind you, if you cook your meat properly, you don’t need them. But I like the Wolverine look on you!!
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I kinda did use them.....but then realised they weren't in the pictures...and didn't want to call forks...claws..
@s3rg3 did a better job at photography.
In his pictures you can see 1 on the left: https://steemit.com/appics/@s3rg3/appics-im-14886
Ohhhhhhh 😱😍😍😍😍 you know how to treat your friends great exyle. I know they will be stuffed by you like.... hahaha.
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@exyle, Patience and efforts brought delicious stuff on the table and i can feel it's deliciousness essence brother. Enjoy.
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Looks incredibly delicious
it looks really good, you definitely like it
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Perfect to enjoy from patience is always fruitful
Very nice! Did your egg hold the temperature the whole time? Was that just one batch of charcoal or did you have to add some at any point through the cook? My smoker doesn't hold the heat in very well so I usually have to add charcoal a couple of times to maintain the temperature.