Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

test pic

t_=16553504
<p />my daughter prior to her collecting a huge bag of candy. Hopefully we see her

Comments

  • 3423982723232%7Ffp63%3Dot%3E2339%3D876%3D827%3DXROQDF%3E232368%3B7335%3C3ot1lsi
    <p />howard,[p]2nd attempt

  • 3423982723232%7Ffp63%3Dot%3E2339%3D876%3D827%3DXROQDF%3E232368%3B7338%3C3ot1lsi
    <p />Howard,[p]After 16 hours these 2 butts finally hit 195 degrees. I know in competition that the burnt look isn't in but I think the dark bark has, by far, the best taste of the pork butt or ribs. [p]Just a question for all of you. I noticed the 3 times I have cooked butts there is a section before the bone at the bottom that is a little tougher, not as fatty or tender as the rest of the meat. Do y'all get that too or is something wrong. I was thinking that maybe the butt should be rotated 1/2 way through as that area is always at the bottom, closest to the fire.[p]Also, how do you get mutiple pics on a post? Do you put the pictures together in Paint or Illustrator first or can you sonmehow separate the addresses below? I tried with a simple comma but didn't work[p]Howard
  • Howard,[p]I wrap in tin foil the last couple hours and find the same tenderness throughout....And I do rotate a couple of times...Just my .02.[p]SL

  • Steve-BSteve-B Posts: 339
    howard,[p]How do you change subject line in a thread? i.e. test pic--->Butteautiful
  • BoccieBoccie Posts: 186
    Steve-B,[p]When you reply choose Preview Message, then edit the subject line and then Post Message.
  • jake42jake42 Posts: 932
    Howard,
    Looking good. That charred bark is a thing of beauty to me. Without that I think it is just reduced to a regular pork roast. Also I wrap mine in foil after I take it off and get the same consistency throughout the pull.

  • Nature BoyNature Boy Posts: 8,399
    Howard,
    I think what you are finding with the tenderness could possibly be due to uneven cooking, but I kinda doubt that is your problem. I am thinking most probably it has more to do with the different muscles in the roast. A butt has several different muscles, and they all have a slightly different texture. [p]Just some thoughts. Beers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Mark BackerMark Backer Posts: 1,018
    Nature Boy,[p]Plus, when you mash it all together, it's pretty much all the same anyway...[p]War Eagle!!
  • PakakPakak Posts: 523
    We weren't able to do that until just the last week or so.

Sign In or Register to comment.
Click here for Forum Use Guidelines.