I'm a fairly experienced egger (and wood fire cook). I've done a ton of butts (and chickens, and steaks, blah blah blah) on the egg and they're fantastic, especially as technique has evolved over time. But my go-to approaches are always similar: low and slow, applewood or hickory or cherry for upfront smoke, fruit juice injection, classic BBQ rub, texas crutch, etc. I know "if it ain't broke, don't fix it"... but I want to stretch a little. Wanna help?
I'd like to break out of the classic American BBQ box. The egg is essentially a very versatile oven that holds moisture and temperature pretty well if set up right. People cook butts low&slow all over the world and have totally different tastes/access to flavors. My philosophy, even with BBQ, is "if you cooked it right, it don't need no stinkin sauce!"
Things I'm thinking of trying:
Italian Herbed Profile (Rosemary, Garlic, Fennel Root, Tomato, etc)
Spanish or Basque Style (Paprika, Smokey Chiles, Onion and Cumin, etc)
Moroccan Style (Cinnamon, Cumin, Onions and Tomato, etc)
I figured I'd make a rub out of the primary ingredients, and still inject with some sort of liquid that's on-theme. Still hit it with wood smoke up-front. Then fresh seasonings and veggies during the crutch for last couple hours. Prolly 12 hours at 225 for 6-8lb bone-in. But I'll pull when internal hits 200 (this has never failed me).
Any great experiences on the Egg with totally different approaches? If not, I'm charging into this and I'll report back!
Comments
3-4 pound boneless pork roast
6 cloves garlic
1/2 cup fresh ground pepper
1/3 cup olive oil
1/2 cup white wine
Make slits in pork and insert the garlic at different places.
Roll pork in ground pepper
Wrap and refrigerate overnight
Place in covered roasting pan (DO) with wine and oil
Cook at 375 for 2 - 2/12 hours until done.
Let cool slightly
Shred and serve, with horseradish
Meat will be spicy
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
Lots of videos on utube.
I like your style!
I hate it when I go to the kitchen for food and all I find are ingredients!
Michaelor taquitos, or enchiladas, or egg rolls, or street tacos, or more sammies..... Left over pulled pork is awesome and it freezes well.
One sorry Labrador
My chili did not suck. My wings either.
Member since 2009
Cumming, GA
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The other ahole
Living large in the 919
Member since 2009
Member since 2009
Pork, Butt, Lechon Asado, Mojo, WDAN, Cuban
As I mentioned during the December holidays, I did a low 'n slow pork butt called Lechon Asado for New Years' Eve. Oh yeah, baby! If you are looking for yet another excuse to do L&S pork butt, but want it different than traditional Carolina pull, try this! My guests loved it and I actually liked it too (I'm my own worst critic).While this is a Cuban Christmas Eve roast-a-whole-pig thing, I approximated it by doing a 9.5 lb pork butt on the egg.
INGREDIENTS:
Marinade (do it for 24 hrs)
12-15 Cloves as many as you're willing to mince) cloves garlic
1 Tbs kosher salt
2 tsp cumin (ground)
2 tsp oregano (dried)
1 1/2 cups fresh lime juice
1/2 cup orange juice
1 Tbs olive oil
It would be best if you can do this in a food processor and get it to turn out like a thick salad dressing...I was lazy and just hand-blended it all in a bowl...but it seemed to work just fine.
After 12- 24 hrs of marinating, egg the pig indirectly at a dome temp of 250-ish until meat internal temp is 200 -- just like you're doing a pull. My 9.5 lb butt needed a little over 20 hrs. I used some peach wood in the lump intead of doing my normal hic
The meat had a decidedly different flavor than the normal fair and was further differentiated by the Mojo sauce:
MOJO SAUCE
1 cup olive oil
12 cloves garlic (sliced thin)
1 cup fresh lime juice
1/3 cup orange juice
2 tsp kosher salt
2 tsp ground cumin
1 tsp dried oregano
ground black pepper to taste (~1 tsp)
Procedure:
1 Simmer all this in a sauce pan for about 20 minutes or so. Serve as a side dip for the pork.
2 Embellishments:
3 The meat is different than traditional pull, but not overwhelmingly so. The mojo does it right, but as someone mentioned when I first posted my intention of doing this cook, traditional Carolina vinegar sauce would be absolutely outstanding with this meat (refer to legendary Elder Ward documentation).
4 If you're looking for a different kind of pull, try this! The Cuban thing was a smash hit at my Anglo house. Black beans and rice were a perfect complement, not to mention the music!
Member since 2009
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
Caused me to fill my drool bucket... twice.
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