It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Pasture raised pork problems
Last winter I switched over to buying pasture-raised meats from local farmers. The grass-fed beef has been excellent but I pretty much only make my steaks seared-rare. I've been struggling with the pork trying to get the same level of moisture. The hogs are Berkshire hogs and from what I've read they are supposed to have an extra-rich flavor. But from what I've tasted they seem more like "extra-dry". I've tried a shoulder roast (4 lbs) and a very small green ham (2.5 lbs) and both had decent flavor (although not any better than what I had before) but both were clearly more dry. I'm using a water pan and cooking at low temps (225 or so) but I'm just not getting that famous everything-is-insanely-juicy Egg result. Does anyone have any advice on different techniques to use for this type of meat? When I did the ham yesterday I only took it up to 155 degrees internal temp (for the shoulder I went to 180). Still seemed too dry. Can I get away with even less? I know the obvious reply is going to be "just go back to the meat you used to buy". For a number of reasons I can't do that, so for me it's either this stuff or tofu. I'm not trying to "beat" the results I used to get, I'd be thrilled to just match them.