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Butt ?

Getting ready to try my first go at turbo butts. Quick question...I thought I read where people were trimming fat before starting. Yes/No? What say you?
Albion, PA

Comments

  • I do not trim fat..fat is good....
    Chesapeake, VA
  • I do not trim fat..fat is good....

    That's what I thought...just was wondering if different for turbo? Fat side up then?

    Albion, PA
  • JohnInCarolinaJohnInCarolina Posts: 4,256
    edited September 2013
    +1 on no trim. Fat side down.
    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • +1 on no trim. Fat side down.
    Here we go.  Some folks swear by fat side down to protect the butt from heat.  Some folks swear by fat side up so the fat renders and moistens the butt.  I've made them both ways and I think the only correct side to do it is inside the egg. 

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • Thanks guys I went fat up. Should have done one each way. I have two 7lbers on. Internal at 131 right now.
    Albion, PA


  • +1 on no trim. Fat side down.

    Here we go.  Some folks swear by fat side down to protect the butt from heat.  Some folks swear by fat side up so the fat renders and moistens the butt.  I've made them both ways and I think the only correct side to do it is inside the egg. 


    Fair enough. I don't swear by fat side up or down. Honestly I just checked my stock recipe.


    If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots.

    In Durham, NC, where I'm kicking ass every day, even without a basket.  
  • I like fat up for a practical reason. Some of the pork rubs I like have a fair amount of sugar, and the bark can get pretty sticky. If the pork is very tender and the bark is sticky fat down can make it hard to take the shoulder off cleanly. I don't really think it master's much outside of that.

    Cheers
    B_B
    Finally back in the Badger State!

    Middleton, WI
  • Getting started
    Albion, PA
  • HorseMoverHorseMover Posts: 174
    edited September 2013
    Halfway there
    Albion, PA
  • And pulled...sorry for the crappy pics. Still not used to documenting the cook with pics. I was amazed that I figured out how to post them from my phone. Next time I will go big and get all the pics in one post and have finished product too.
    Albion, PA
  • AquacopAquacop Posts: 468
    Great looking cook, thanks for sharing.
    LBGE 2013 Located in Savannah, Georgia
  • I'm tossing my hat into the "trim the fat" ring. I think the fat cap thing is a throwback to cooking on non-Egg type grills. The fat cap down was to protect from heat - but we use a platesetter - and fat cap up was to keep the meat moist - but the Egg does that for us too. In my opinion, we are just wasting charcoal and time by taking heat to render all of that fat. If every butt were exactly alike, experiments could be done to nail down which method was best but unfortunately each is different.
  • CookinbobCookinbob Posts: 1,658
    Pork fat is delish, I would not trim it.  Beef fat on the other hand is not so good, I would trim it fairly thin.  I cook fat side up, but am not sure it matters.

    Butts look really good
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • I leave the fat and cook fat side up. I also score the fat in a cross hatch to get rub down closer to the meat.

    Versailles, KY

    XL, Lg, MM, Performer, Q

  • Thanks everyone...they turned out great!
    Albion, PA
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