Find A Dealer
Report Forum Abuse
It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
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 recipes by following Big Green Egg at:
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
Pork Sirloin Roast.....
....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]
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'!
Powered by Vanilla
for Forum Use Guidelines.