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Boston Butt Strips (bark in every bite!)

alphacentaurialphacentauri Posts: 54
edited February 2013 in Pork
I usually cook boston butt the traditional way, half a day and lots of baby sitting trying to hold out to make it to 190 for pulled pork. so this past weekend i tried something different. i cut up a 8 pound butt in three sections, and broke them down into strips about 1"-1.5" wide and 5"-6" long. 

The first set i marinated for 8 hours in a homemade honey teriyaki sauce (tamari, mirin, honey, tonkatsu sauce, cane sugar, fresh garlic & ginger)
I then skewered them and got the grill to 350 with the plate setter legs up, with drip pans under a cast iron grate. I used apple & cherry smoking chips. They only took about an hour to reach a temp of 180 in the strips, and half way through i rotated them and coated them with more of the teriyaki sauce. 

Before and After
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They were really great, smokey, crispy on the outside moist on the inside. sweet and tangy from the sauce. makes it tough to decide between BBQ and this now. so just to be sure a couple days later i made them BBQ style but i omitted the skewers because moving the teriyaki pork was a real PITA, so i just treated them like wings. 

I first soaked the strips in apple juice + dejon mustard.I rubbed these down with brown sugar, coriander, cumin, paprika, cayenne, dry mustard, all spice, salt, and lots of pepper. made my BBQ sauce to paint them down half way through. same deal, indirect 350 on the cast iron grate. mesquite and apple smoking chips this time.  took about an hour. these were insanely amazing. it was like eating the bark off my pulled pork on every bite. i know if i ever want bbq pork fast this is the way to go. 


  
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I highly recommend trying this to anyone who likes crispy bits. 
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Comments

  • hapsterhapster Posts: 6,817
    This might be my new favorite thread!

    They look amazing! On the list to try soon...
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  • Those look great, I'm thinking the teriyaki one look mighty tempting
    LBGE
    Go Dawgs! - Marietta, GA
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  • EggcelsiorEggcelsior Posts: 11,186
    Homemade "country-style ribs". Nice!
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  • Another possibility for KCBS pork starting in 2014!
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  • RLeeperRLeeper Posts: 480
    Dayum!
    Extra Large, Large, and Mini. Tucker, GA
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  • vidalia1vidalia1 Posts: 7,091
    Hmmm...I may have to do this at the SS Fest...the peeps will love them... ^:)^
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  • SmokeyPittSmokeyPitt Posts: 6,375
    Great idea!  Pork on a steeeeek!


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Very cool........
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  • RACRAC Posts: 1,364
    Nice! Another one goes on the list

    Ricky

    Spring, TX

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  • thanks guys. you have to try it at least once. 

    about the skewers, if i had the room i would do them in the BBQ ones, it felt like eating it off the bone, something pork butt lacks. 

    i forgot a couple pictures of the teriyaki. and next time i'll get a shot of the inside, they both had awesome smoke rings. i just wanted to down them and couldn't wait.  

    imageimage
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  • ChubbsChubbs Posts: 5,113
    :-O Wooowwww.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • Ragtop99Ragtop99 Posts: 1,340
    They look excellent.

    Did the hour cook render most of the fat off them?
    Cooking on an XL and Medium in Bethesda, MD.
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  • Ragtop99 said:
    They look excellent.

    Did the hour cook render most of the fat off them?
    pretty much, but not the pieces with more fat on them, we just ate around that. next time im going to trim them down more, but originally i intended to use the BBQ ones for sausage so more fat was on em.  
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  • shtgunal3shtgunal3 Posts: 2,902
    I agree with Chubbs....Wooowwww!

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • tulocaytulocay Posts: 1,737
    This looks fantastic!
    LBGE, Marietta, GA
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  • yzziyzzi Posts: 1,793
    Looks almost like the squirrel on a stick my college used to serve us. J/K - I'll try this some time for sure. And good creativity with the butt.
    Dunedin, FL
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  • i gotta try these, great work!
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  • Mattman3969Mattman3969 Posts: 4,519
    Wooow is correct!!! On my list of of new ways to cook a butt. Thanks for the pics

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
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  • calikingcaliking Posts: 6,797
    The bark on those pork snacks is amazing. Strong work!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • thanks a lot guys, really appreciate it. 

    i have one more bag of strips in the freezer so when we do those i'll grab pictures of the insides. 
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  • Wow!  I agree with @hapster - I'm bookmarking this as a "MUST TRY"! 

    I have a 9#'er for tomorrow night and I'm def gonna try this out!

    Thanks, alpha!
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  • MrCookingNurseMrCookingNurse Posts: 4,048
    Looks so good. Nice man!


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • IrishDevlIrishDevl Posts: 1,390
    That looks great, nicely done.  1 hour?  Nice
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  • Wow!  I agree with @hapster - I'm bookmarking this as a "MUST TRY"! 

    I have a 9#'er for tomorrow night and I'm def gonna try this out!

    Thanks, alpha!
    share some pics if you can here. 
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  • IrishDevl said:
    That looks great, nicely done.  1 hour?  Nice
    yeah between 1hour - 1 hour and 10mins. give or take if you go lower or higher in temp. 

    i stuck 3 or 4 of them with a probe after an hour and they all read between 170-180. just keep an eye on em like you would any grilled meat. i actually was treating them just like indirect wings.
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  • AthensM50AthensM50 Posts: 19
    very nice!!!
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  • alphacentaurialphacentauri Posts: 54
    edited March 2013
    i had some pieces that i was going to make sausage with, but got too tempted. 
    tried these at 300 to see if there was a difference, took closer to 1 hour 30mins - 1 hour 45mins, and didn't have any other advantage over doing them at 350. 



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  • Bookmarked... Can' wait to try!
    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
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  • SPRIGSSPRIGS Posts: 214
    Wonder what would happen trying them at a lower temp - say 250? Maybe more fat would render. They look amazing by the way!!! Can't wait to try this out! Thanks for sharing.
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