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!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Slow cooked pork shoulder "steaks"
So in my ongoing first attempt to make Tacos al Pastor, I asked my butcher to slice 3 pounds of pork shoulder into 1/4 inch slices to marinate and pile onto a skewer. When I opened the butcher paper this morning, they were 3/4 inch slices! They are marinating as I write this, and I want to put them on tomorrow evening (after 36 hours in the Pastor marinade). Are there any issues with cooking them low and slow to internal 200 as I would normally do for a pork butt? There are enough "steaks" to cover the surface of my large, so I am planning to do that and use the plate setter. Anyone done this sort of cook before?