Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Simple Pork- Many a pic-

Found a new favorite meat shop recently.  They have locally farmed Montana Heritage Pork among other things I am not yet brave enough to try (beef heart).  This was about a 7 hour cook-
image
Boneless roast looking good-
image
image
Simply seasoned with a blanket of Dijon, Sriracha, & a Rib Rub I had
image
Dome between 225-250 Indirect with about a cup each of apple & cherry wood chips.  Meat was cold as an attempt for it to take extra smoke & color
image
At about 160F I foiled it and let the temp climb slowly to about 203F
image
It rested quietly in time out for a while before I took the forks to it.  Was still too hot to handle
image
Juicy, Smoky, and Delicious!  It was a fun cook, done simply with no injections, brining, or excessive mopping.  

Here is a little story I wrote with more info about the experience-

I hope everyone has a fantastic weekend!  Especially all you dads out there!  P-
Proud resident of Missoula, MT
https://www.facebook.com/GrillingMontana
http://grillingmontana.com
https://instagram.com/grillingmontana

Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook

Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.