New Toy for the Big Green Egg!

[billybek]

I had a gift certificate for a BBQ store in town and I decided to try out this DigiQ pit controller.
Not completely sure that I have it set up properly and I am making small adjustments as I go so not to upset the temperature too much. There is a small pork shoulder in the egg that has been on since 7 am.
Needed to get the temp down during the first hour and ended up choking the damper on the stoker fan and sealing the adapter to the inlet door with duct tape.

Coming into spring, (Here, spring is late. Very late..) I hope to get some very good use out of the egg again this year.

Any suggestions on a sweet kid friendly sauce for the pulled pork? He is sensitive to too much spice or salt.

Another question, do you mop your butt (couldn't resist that!) or just let it be until it is up to temperature?

[jrj3rd]

Bill

Eggheadforum.com Pelican for eggers

[billybek]

So far I haven't peeked.
Temperature has been bang on 225 at the grill for almost 4 hours. A few small adjustments to keep the fan from cycling so often but so far it has been flawless.
The internal temperature is up to 140 deg F but I haven't checked it against the Therma pen for accuracy.
Still looking for sauce suggestions!

[stealthn]

Bill, there is a powder for slow cookers at Safeway or Coop that you add vinegar, honey and tomato sauce to, i really like it. Can't remember the name but if you look for slow cooker sauces you will see the packaging.

[onlycafe]

saute diced onions in butter or oil 'til translucent, add diced celery, garlic too if you like. throw in some brown sugar or maple syrup for sweetness.
when all is hot, add ketchup and some mustard too, cider vinegar is good for this and a little molasses and a shot or two of worcestershire sauce. simmer together, if you want to you can add some bourbon too.
adjust with salt and pepper.
throw it in the blender and now you've got bbq sauce.
feel free to add or delete anything mentioned above or not. it's your sauce.

[Instrument 41]

For pork I inject with salty heat. Outside I coat it with honey at first then every hour I spray with apple cider. Gives it that crust and sweet initial taste, then combined with the rest of the flavors comes out great. Actually doing a a shoulder and turkey for Easter

[billybek]

Well that took just a little longer than I thought!
I ended up going two periods into overtime. The pulled pork was a breakaway success and worth the effort. I was worried at noon that it would be done too soon.

I ended making a BBQ sauce but the taste was, how should I say this... Not good. (my own effort, not from the suggestions here)
So I topped with Sweet Baby Ray's and it was very tasty.

Next time I will do two butts at once. (Sounds dirty, doesn't it?)
It came out perfect and was happy with the rub. (That sounds dirty too!)
I guess you could say that after all the work that it was a happy ending....

Oh ya, that white stuff in the upper left corner of the one photo is snow. I believe I have a newly formed glacier in my back yard.

[tabs]

It don'ts matter nun ifn yo gots a lettle extra hots in the first howa....