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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turbo shoulder

GardinerGardiner Posts: 7
This past week I noticed for the first time the threads mentioning turbo alternatives to the low and slow techniques. I knew I was going to be doing a pork shoulder for pulling this weekend so I decided to try the turbo method, especially having read about the successes. This morning at the civilized hour of 9:30, I put the 10 lb shoulder on and expected it to still take an hour per pound, so I was worried that I was too late still. I got the dome temp to a steady 350* and watched the probe thermometer for 190*. At 1:45, a mere 4 hours and 15 minutes later, the remote probe read 192*! I took off the well charred and crispy shoulder and it is now resting / cooling so I can pull it. The sample chunk I tried is not disappointing! Moist, tasty, and tender. What else could I ask for? I think I might be another turbo convert.
Gardiner
Large BGE
Dallas

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