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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

PING - LOG Re the Jerk Shoulder

Options
jerseymatt
jerseymatt Posts: 112
edited November -1 in EggHead Forum
Sorry I missed your post. When I took off the netting it was in one piece - kinda like a sloppy butterflied look to it. I cooked it about 30 min per side direct at around 350 - 400. I sliced it pretty thin. It was a touch firm, but the flavor was great and it was juicy. I ate the left overs today on a salad...still good.
· Share on FacebookShare on Twitter

Comments

  • LOG
    LOG Posts: 85
    Options
    JerseyMatt,
    Thanks for the reply, I was curious about what happened when you took off the net. I started to do this with my first one but it looked like it was going to fall into several pieces so I stopped and retied it with butchers twine. What did you use for Jerk? Sounds like it would be ready to use for a Porkietta if it was in one piece. I've egged those before they are good.
    Thanks,
    LOG
    · Share on FacebookShare on Twitter
  • jerseymatt
    jerseymatt Posts: 112
    Options
    LOG,
    this one was definitly in one piece. I beleive it was Hattfield brand. I do recall doing this once before and it was in 2 or 3 pieces. The name of the Jerk was Busha Browns. It is in a concentrate paste and you have to mix it w/ olive oil. What is porkietta? BTW the last time i did this (when it was in 2 or 3 pieces) I marinated in a Goya prduct called Mojo - that was great too.
    · Share on FacebookShare on Twitter
  • LOG
    LOG Posts: 85
    Options
    JerseyMatt,
    Porkietta (I may not be spelling this correct) is a boneless shoulder that is stuffed with pepper,garlic,fennel sticks and some othere spices then rolled up and cooked like a roast. I never made it myself but purchased them already prepped and cooked them. There a several recipes for this you can find on line. Try doing a pulled pork with one of these boneless shoulders you'll like it.
    LOG
    · Share on FacebookShare on Twitter

Categories