Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Garlic Pork Butt

The Dirty BurgerThe Dirty Burger Posts: 1
edited 6:33AM in Pork
IngredientsPork ButtKosher SaltChopped/Minced Garlic from a jarInstructionsCut 1 inch slits into the butt and stuff the garlic (and the oil it is in) into the slits Dust with Kosher Salt I personally cut the fat cap back almost all of the way and then put it over the meat again after I stuffed the slits. I then dust the fat cap with more Kosher Salt. I smoked with the fat cap side up, but you do not have to, but I would make the slits in whatever side you will have up so all of that garlicy goodness does not leak out. 225-250* with some hickory. It ruled.NotesNumber of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.