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.

Questions on Pork Shoulder

edited 10:24AM in EggHead Forum
Morning All,[p]Last night Mr. Egg was busy cooking up Pork chops, some brats, and a whole chicken on a sitter smoked over cherry wood. The store also had "Boneless Pork Shoulder" that was in bags all "netted up" for want of a better description for $1.14/lb. My questions are;[p]-Should I buy it?
-Do I leave the netting on, remove after cooking or remove the netting prior to cooking?[p]Any help would be greatly appreciated.[p]Thanks,
Jobu

Comments

  • Char-WoodyChar-Woody Posts: 2,642
    Jobu, The netting is fine if your doing it over drip pans. Just add your rubs and let er rip..No different than oven cooking. Its a Boston Butt without the bone..
    Good luck..C~W[p]

Sign In or Register to comment.
Click here for Forum Use Guidelines.