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Jerk Pork Shoulder (Picnic)
Got off to a late start this morning so it marinated for a good 12 hours. I put it into a 275° egg with white oak chunks. Later, I bumped it to 300°. Decided I wanted to pull rather than chop so I let it go to about 205° IT. Wasn't sure how to serve this so I made rice and peas. Actually black beans and rice (no coconut milk). More New Orleans than Kingston.
Not what I'm used to, but good stuff!
Some pics...
Just for grins, I calibrated my dome thermo before the cook. Then clipped the pit probe to the dome thermo. Not bad.
Here's the pork at 175° IT. The pic I posted earlier.
And the rest...
I'll do it again!! Thanks for lookin'.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelComments
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Glad it was a true success-looks great.
Did you find that you had sufficient jerk flavoring in the bark to carry thru the entire pan of pork? Definitely on my list. Great change-up.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Looks great to meXL & MM BGE, 36" Blackstone - Newport News, VA
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I would like to try a few of those bark pieces.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
lousubcap said:Glad it was a true success-looks great.
Did you find that you had sufficient jerk flavoring in the bark to carry thru the entire pan of pork? Definitely on my list. Great change-up.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
bhedges1987 said:I would like to try a few of those bark pieces.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Looks great! Thinking of different cookout themes. I'm adding Jamaican to the mix. Glad it was a success.Bill Denver, CO
XL, 2L's, and MM -
Way to go, Q!Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Looks awesome- glad you tried it as its a favorite of mine.
Greensboro, NC -
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Mighty fine!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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This is one of those times that I am LITERALLY looking at my computer monitor and drooling ....
Beautiful and lovely Villa Rica, Georgia -
Looks fantastic!
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Wow, that looks awesome and with the jerk marinade too! I would love to try it. Nicely done!
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Speechless. I am making chocolate chip cookies on the egg right now and I find myself hoping they will taste like pork.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Oh, man! I want to try that now!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
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Looks great!
I have a few thoughts:
1 - Thinking injection would be awesome.
2 - I wonder what jerk burnt ends are like?
3 - Thought about making a jerk finish sauce, like thin the sauce out some with vinegar, like a eastern NC style to help bring the jerk out?------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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tarheelmatt said:Looks great!
I have a few thoughts:
1 - Thinking injection would be awesome.
2 - I wonder what jerk burnt ends are like?
3 - Thought about making a jerk finish sauce, like thin the sauce out some with vinegar, like a eastern NC style to help bring the jerk out?
2 - I don't know anything about burnt ends. Or how to make them. I've seen pics, I know people like 'em, but I just haven't paid much attention. As I understand it, they are usually made from brisket - and since I don't do brisket, I've never paid attention. I assume a lower finish temp would be step 1? Too late now. It's all pulled.
3 - I like it! That bottle is about 3/4 gone anyway. In consistency, it's about like a typical grocery store BBQ sauce, SBR or similar. Will add some vinegar and try it out. Thanks!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:tarheelmatt said:Looks great!
I have a few thoughts:
1 - Thinking injection would be awesome.
2 - I wonder what jerk burnt ends are like?
3 - Thought about making a jerk finish sauce, like thin the sauce out some with vinegar, like a eastern NC style to help bring the jerk out?
2 - I don't know anything about burnt ends. Or how to make them. I've seen pics, I know people like 'em, but I just haven't paid much attention. As I understand it, they are usually made from brisket - and since I don't do brisket, I've never paid attention. I assume a lower finish temp would be step 1? Too late now. It's all pulled.
3 - I like it! That bottle is about 3/4 gone anyway. In consistency, it's about like a typical grocery store BBQ sauce, SBR or similar. Will add some vinegar and try it out. Thanks!
2 - You can do burnt ends from pork butt or belly. I think jerk burnt ends with belly would be delish. Or just a belly roasted with jerk.
3 - This was the better idea I had. Layering flavors is the name of the game.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
tarheelmatt said:
3 - This was the better idea I had. Layering flavors is the name of the game.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut
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