Carnitas, or something like that.

Eggcelsior

Acn said:

Looks amazing - like the idea of smoke then braise . . . but if I put our Le Creuset on the BGE my wife would snip off my balls and feed them to me !!!

Add a 6 or 7 quart lodge enameled Dutch oven to your Xmas list. They're generally available at Walmart or target for $60-70. It can be dedicated for egg use only.

Costco too. Their current one is Made in France and looks like Staub. Around $80.

All the LC I have is mine, so I do with it what I please. In addition, it cleans up and looks like new no matter what I put it through.

Brisket_Fanatic

Give me a corn tortilla and some quest fresco and that pot would be gone!

stemc33

This might be the start of a paradigmatic shift in the butt world. Good job. Thanks for sharing

KiterTodd

Eggcelsior - one more question.  It looks like the dutch oven you used is enameled cast iron.  How does it clean up (inside and out) after use on the egg?

I've been waiting to buy a standard cast iron (not enameled) dutch oven that I can use on the campfire and the egg and I wouldn't worry as much about keeping clean.  I have a large Le Creuset enameled cast iron pot with a lid that looks similar to yours, although mine is round.  I plan on using that but if it gets stained then I'll just wait until I get one of these....  



Thanks!

bbqlearner

Looks great, my friend!!

Eggcelsior

@KiterTodd IT cleans up without issue. I fact, it's easier to clean than most other of my cookware. I just use a sponge and hot water. Even the dishwasher works, though I have never put mine through it.

BRush00

Wow - looks awesome @Eggcelsior - absolutely going to give this a try.

Now I've got a question about your enameled cast iron.....

What do you think of Enameled Cast Iron as "every day cooking" pans?  I'm getting fed up with some of my stainless steel pans and thinking about replacing.  I really like my 60+ year old cast iron skillet, and was thinking about ECI all around.... I really have NO experience with Enameled cast iron, so maybe this is a totally dumb idea....

Eggcelsior

BRush00 said:

Wow - looks awesome @Eggcelsior - absolutely going to give this a try.

Now I've got a question about your enameled cast iron.....

What do you think of Enameled Cast Iron as "every day cooking" pans?  I'm getting fed up with some of my stainless steel pans and thinking about replacing.  I really like my 60+ year old cast iron skillet, and was thinking about ECI all around.... I really have NO experience with Enameled cast iron, so maybe this is a totally dumb idea....

I still like using my SS pans for every day due to their temperature responsiveness(All Clad D5 and copper core). For searing, CI and for anything that's "1-pot" I use the enameled CI. It will depend on your cooking, ultimately. Unless you have fully clad SS, you won't touch the evenness of CI. I cook a lot with acidic ingredients so the enameled is a no-brainer.

KiterTodd

Eggcelsior or anyone else...I want to make this for a party in a couple weeks.   I'm thinking of doing 3 butts at a time.   Problem is, there is no way I'd have room to put pots on for the 2nd half of the cook.  Think I could finish this in the oven in a big roasting pan, at 350?

On one hand I thought....same thing, same temp, pot is closed up so the lump/smoke is not impacting the meat at that point.

On the other hand, The egg is giving direct heat to the bottom of the pan and may affect how the peppers/onions cook and the Mojo simmers it's goodness up into the meat. 

So, think I'd get similar results if I do the closed cook portion in a big covered roasting pan in my oven?


This just seemed like a great meal to make for a party as I can cook it ahead and I know it'd be perfect spooned out of crockpots the next day!  Here was my version if you missed it - mojo!

Thanks!

Eggcelsior

@KiterTodd‌ Yes, the oven part will work.