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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

Sriracha Hot Butt! (At least one pic...)

MaskedMarvelMaskedMarvel Posts: 1,015
edited November 2013 in EggHead Forum
Greetings friends!!

Someone mentioned using Sriracha instead if yellow mustard as a binder for their pork butts. I decided to tryout their idea with this eight pound shoulder.

Rub was Sriracha, fresh cracked pepper, garlic salt, red pepper flakes, and a bit of brown sugar rubbed in on top.

Harris Teeter lump stacked in a freshly blown out LBGE. Hickory chips strewn throughout the lump. Three fist size chunks went on right before the meat.

Small water bath of mostly Apple cider vinegar, chipotle flakes, and minced garlic.

Mavericked at 275* CGW lower swing grate indirect plate setter legs up.

Can't wait - hoping to have this done sometime during the football game.

Thanks for reading!
8-Damien

image
Large BGE -- Greensboro!


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