Momofuku Butt ???

dldawes1

Ok Eggers, anyone heard of this one ???

Reverse sear Pork Butt !!!! Supposedly it works !!! If it works in a regular oven, then we all know how much better it should be out of an egg !!!!!

Check out Momofuku Restaurants in NYC. Discover the Bo Saam Pork.

I think I will try this soon. Rub butt with 1c granulated sugar and some course salt. Wrap and refrig overnight. Egg at 450 for an hour. Then cut back to 275 for the duration.

What do you think ?? ?

TigerTony

I think it would take a while to get your eggs temp down from 450 to 275. If you have two eggs the temps would work.
Im sure the method would work and it would come out good.
I've cooked many pork butts and its basically fool proof.
never messed one up yet

tazcrash

in addition to bring the temp down...... 

The first thing that sticks out of me is 1 cup sugar, and then cook @ 450 for an hour. 

IME that's gonna give a real nasty taste (unless you like bitter). 

Personally I don't like using sugar in any cook with temp over 320

Then again, after trying it once....  I like coffee rubs. 

Let us know how it works.

OK, according to the NYT article here: http://www.nytimes.com/2012/01/15/magazine/recipe-momofuku-bo-ssam.html?_r=0

It's cooked at 300 for ~6 hours (makes more sense to me), then finished at 500 for 10-15 minutes.

I will definitly be making the Ginger scallion sauce for other dishes. 

Wolfpack

I have heard amazing things about their restaurants- esp the 12 seat tasting menu place but I can't ever seem to get a reservation. Let me know how it turns out- very interested

TigerTony

dldawes1 said:

Ok Eggers, anyone heard of this one ??? Reverse sear Pork Butt !!!! Supposedly it works !!! If it works in a regular oven, then we all know how much better it should be out of an egg !!!!! Check out Momofuku Restaurants in NYC. Discover the Bo Saam Pork. I think I will try this soon. Rub butt with 1c granulated sugar and some course salt. Wrap and refrig overnight. Egg at 450 for an hour. Then cut back to 275 for the duration. What do you think ?? ?

I just checked it out. According to their recipe: 

When you’re ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices. Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

Then they say:

When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

I might just give this a try Thanks!

I'm sure this way would be better then doing the high heat first.

Canugghead

I've done it in the oven, came out real nice.  Inspired by mad max of turkey fame ...

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1203627&catid=1

one of the photos from max's post:

jlsm

It is fantastic. Perhaps you could do the main cook in the egg and the caramelizing in the oven. But I'm also not sure the smoked flavor would complement this technique.