We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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It's experimentation time.... I just bought a Fresh Bone in pork leg. I assume is a Ham that has not been smoked. My plan was to do it low and slow like a Boston Butt. Rub it down with a dry rub and let cook for 15+ hours. But before I removed it from the Cryo-pack I thought I would see if I am on the right track. Should I handle this like a Butt or is this a piece of meat I should brine or soak in a cure first? It has a good layer of fat all the way around it so I would assume it will be self basting, but I'm not sure does this leg need to be basted during the cook.
Thoughts? ideas? experience?[p]Thanks in advance,