Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Is your Big Green Egg still cooking even though it’s cold out? We hope so! We love the opportunity to cook heartier meals on the EGG during the winter. Some recipes you definitely want to try are Double Smoked Potatoes, BBQ Chicken Soup, Monte Cristo Sandwich and Breakfast Quiche. These are sure to keep your stomach warm & full! We can’t wait to see what winter-inspired dishes you cook!

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Berkshire pork roast - need to try

IrishDevlIrishDevl Posts: 1,390
I am going to do a Berkshire Pork Rib Roast I got from my butcher.  Seasoning with Dizzy Bombay Curry seasoning - first time I will try this.  For those that haven't tried it and get get it, get some Berkshire pork, just fantastic.  

Comments

  • Berkshire pork is the very best in opinion, but then again I raise them for my own table and sell a few to defray the feed cost. Mostly they are out on pasture and hardwoods. Their fat is the best. The meat color is a much darker red. It's primo pork.

    The Berk on the right is just under 430 lbs and his bro is 390 lbs. YUM!
  • Last year I bought a loin from a local butcher shop, marked as Duroc, (never heard of it) but it was very good indeed, but also very expensive. I think this guy has a local who raises Duroc.
    Much better flavor than Safeway or Costco's cryovac. Never seen the breed identified on the packaging in most stores, where is the best place to get a "specialty" breed cut of meat? 
    What breed is the typical supermarket pork? 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 17,914
    Duroc is the breed of the pig who's belly is in my fridge.  It's the same stuff that Restaurant August uses (a John Besh flagship in New Orleans) so I figure it must be good.

    August is a cool place to eat, not very New Orleans-y, but more like a Modernist Cuisine kind of place.  The presentations are works of art - we really enjoyed eating there, but it's not for everyone.  Check out the pics of food.  http://www.urbanspoon.com/rph/57/621682/1186031/new-orleans-restaurant-august-restaurant-august-photo
     


    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • IrishDevlIrishDevl Posts: 1,390
    I get Duroc long bone pork chops from my butcher all the time.   Absolutely love it, flavor is unbelievable.  
  • IrishDevlIrishDevl Posts: 1,390
    I was a big fan of the bombay seasoning as well.  Here is the finished product from that night - Iphone pic so not as good as normal
  • IrishDevlIrishDevl Posts: 1,390
    KamadoMan said:
    Berkshire pork is the very best in opinion, but then again I raise them for my own table and sell a few to defray the feed cost. Mostly they are out on pasture and hardwoods. Their fat is the best. The meat color is a much darker red. It's primo pork.

    The Berk on the right is just under 430 lbs and his bro is 390 lbs. YUM!
    That is really cool that you do that, very impressed.
Sign In or Register to comment.