Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Pork Sirloin Roast.....

BearFanBearFan Posts: 28
edited November -1 in EggHead Forum

....That's what my local grocer calls it & I've got a 6+ pounder
in the freezer. I was going to cook it like a Boston Butt, but I'm
not sure....any suggestions?[p]Ed


  • BearFan,[p]The ones they sell in Massachusetts are much more tender than a butt, and sometimes have a strange texture that feels more like chewing a mushroom than pork. I've had some that were very OK, and others that I'm glad I didn't serve to guests.[p]I think I'd try 350 degrees to about 160 or 165 internal. A nice rub, like JJ's, probably wouldn't hurt.[p]Let us know how it turns out![p]David[p]
  • BearFan,
    Something tells me that the ratio between price and inherent tenderness has a lot to do with everything. How does this cut's price compare to more "premium" cuts vs. Boston Butts, etc.? That will tell you a lot as how to cook it, i.e., Beef Brisket vs. Rib Roast. Good luck and in my opinion, you'll end up with some good eatin'!
    Big Murth

Sign In or Register to comment.