fishnsled Posted July 25, 2012 Report Share Posted July 25, 2012 We are having a small gathering at our house on Saturday... my brother is doing 50lbs of pulled pork on his BGE and bringing it to my house on Saturday. HH Drooling all over the keyboard, wonder if the drooling will stop before Saturday. Sounds delicious! Link to comment Share on other sites More sharing options...
Pikeslayer8 Posted July 25, 2012 Author Report Share Posted July 25, 2012 PikeSlayer - thanks so much for the detailed info. I had no idead the BGE's were that much money, but in the long run, it might be worth it considering I've rusted out 2 propane BBQ's in 8 years that were $300 each. I like how versatile they are by your description. Not sure I'm following how you "turn up or down" the heat on those, but I'm sure if I had one I'd figure it out. Man, now you have me jonesing for a charcoal grill! Head Hunter is correct in the heat control aspect. Get one, you wont regret it. I'll thank you too. I was thinking the same things before vtbass posted. There is another site I frequent that guys are always posting recipes they are doing on their BGE BBQ's and they sound great. Aparently, they hold these BGE demos in various locations arounf the province and you can buy the demo units at a reduction. Yea, Grimsbylander, if you can find a demo, jump all over it. Cosco and Lowes here in the states have been selling knockoff versions. I don't see much if any difference. My brother has a BGE... uses an electric BBQ starter on the charcoal... it heats up in 5 minutes... much faster then my gas grill can. Temp control on the BGE is done by controlling the amount of oxygen you allow into the egg... more oxygen, higher heat. You can buy a electron thermosta to control damper... it's thing of beauty. We are having a small gathering at our house on Saturday... my brother is doing 50lbs of pulled pork on his BGE and bringing it to my house on Saturday. No doubt in my mind, my next BBQ will be a BGE! HH Small gathering lol. I'd hate to see how much pork you'd need for a big ole Head Hunter blowout. Sure would like to see some pictures on how your brother does it. I will be doing a smaller scale pulled pork cook next weekend as well. I do a North Carolina sauce that has plenty of kick Drooling all over the keyboard, wonder if the drooling will stop before Saturday. Sounds delicious! I am so with ya. Link to comment Share on other sites More sharing options...
GreenCanada Posted July 26, 2012 Report Share Posted July 26, 2012 Looks tasty! Link to comment Share on other sites More sharing options...
Headhunter Posted July 26, 2012 Report Share Posted July 26, 2012 Hey Pikeslayer... I honestly don't know how he does it, I'll ask him on Saturday... Coleslaw and pulled pork on a bun for 70 people... should be fun! LOL I've seen FishnSled drool before, I know he's not exagerating! LOL HH Link to comment Share on other sites More sharing options...
misfish Posted July 26, 2012 Report Share Posted July 26, 2012 What exit, do I take again Joe? Link to comment Share on other sites More sharing options...
Headhunter Posted July 26, 2012 Report Share Posted July 26, 2012 (edited) Brian, you are more than welcome to join us... if you are serious, PM me and I'll get you directions etc... HH Edit... my band is playing two sets in my backyard on Saturday... here's a link to our web site www.roadgravyband.ca Edited July 26, 2012 by Headhunter Link to comment Share on other sites More sharing options...
misfish Posted July 26, 2012 Report Share Posted July 26, 2012 Brian, you are more than welcome to join us... if you are serious, PM me and I'll get you directions etc... HH Edit... my band is playing two sets in my backyard on Saturday... here's a link to our web site www.roadgravyband.ca Thanks Joe. Were heading to Collingwood this Saturday. But,,,,,,, THANK YA,,,,,THANK YA VERY MUCH. SIR Link to comment Share on other sites More sharing options...
fishnsled Posted July 26, 2012 Report Share Posted July 26, 2012 Thanks Joe. Were heading to Collingwood this Saturday. But,,,,,,, THANK YA,,,,,THANK YA VERY MUCH. SIR Tough to compete with Elvis but Road Gravy might be able to do so. Link to comment Share on other sites More sharing options...
Headhunter Posted July 26, 2012 Report Share Posted July 26, 2012 Thanks Joe. Were heading to Collingwood this Saturday. But,,,,,,, THANK YA,,,,,THANK YA VERY MUCH. SIR Isn't that where old people go when they retire Brian? LOL I'm sure we will both have fun this weekend! But I bet Sunday morning at my house will have few more bodies laying around then all of Collingwood! LMAO HH Link to comment Share on other sites More sharing options...
misfish Posted July 26, 2012 Report Share Posted July 26, 2012 Isn't that where old people go when they retire Brian? LOL I'm sure we will both have fun this weekend! But I bet Sunday morning at my house will have few more bodies laying around then all of Collingwood! LMAO HH Ok, working on the mrs,s.Back to the OP,s thread. Sorry for the derail. Link to comment Share on other sites More sharing options...
Pikeslayer8 Posted July 26, 2012 Author Report Share Posted July 26, 2012 Ok, working on the mrs,s.Back to the OP,s thread. Sorry for the derail. Enjoyed it. Love the idea of scattered bodies on a Road Gravy hangover. Link to comment Share on other sites More sharing options...
Headhunter Posted July 26, 2012 Report Share Posted July 26, 2012 Enjoyed it. Love the idea of scattered bodies on a Road Gravy hangover. Link to comment Share on other sites More sharing options...
Headhunter Posted July 30, 2012 Report Share Posted July 30, 2012 I'm waiting on some pics of the BBQ and how he got the 50lbs on it... he smoked the pork in a mixture of Cherry wood and apple wood for 14 hours... needless to say it was a hit... we have about 3-4 pds left over... I'll post some pics once I get them. HH Link to comment Share on other sites More sharing options...
Pikeslayer8 Posted July 30, 2012 Author Report Share Posted July 30, 2012 I'm waiting on some pics of the BBQ and how he got the 50lbs on it... he smoked the pork in a mixture of Cherry wood and apple wood for 14 hours... needless to say it was a hit... we have about 3-4 pds left over... I'll post some pics once I get them. HH Thanks, I know that I'd love to see them. How was the party? With 3-4 pounds left over, I'm guessin pretty dang good. Link to comment Share on other sites More sharing options...
fishnsled Posted July 30, 2012 Report Share Posted July 30, 2012 Thanks, I know that I'd love to see them. How was the party? With 3-4 pounds left over, I'm guessin pretty dang good. Great party, band was fantastic and the pulled pork was to die for!! Next time I'm bringing a box of Ziploc bags. Link to comment Share on other sites More sharing options...
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