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.

Fresh Leg of Pork ( 20 lb )

WillieWillie Posts: 132
edited 10:03AM in EggHead Forum
We want to cook this at about 200 - 225 degrees, should I score all the skin, or remove some of it on one side. Thanks for your help. Willie

Comments

  • AZRPAZRP Posts: 10,116
    Willie,
    I would skin it to get more bark. -RP

  • Willie, Pork legs don't have as much fat in them as compared to a pork shoulder. I cooked a whole pork leg awhile back and they are abit dry compared to a shoulder so I would leave the skin on to keep it as moist as possible throughout the cook.

  • WillieWillie Posts: 132
    FatBack,
    Thanks for responding. We cooked one one these years ago on our gasser, it had some of the thick skin on, so we will remove a bit of it ( one side )and slow cook it. Getting this next week, will advise afer the cook on our egg. Thanks, Willie.

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