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 kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Partially frozen butt/Turbo style

dardenj
dardenj Posts: 4
in Pork
I didn’t realize my pork shoulder was still partially frozen on the inside..been cooking it at 350-375 for 2 hours and it’s only at 117. Anyone had any experience with this/know how much longer it will take?
· Share on FacebookShare on Twitter

Comments

  • Surveyor_Egg
    Surveyor_Egg Posts: 63

    You are going to have one heck of a bark.  :-O


    I've never cooked a frozen one but the last time I tried to turbo one the temp got away from me for too long and made the outside super crispy. 

    ------

    1 Large BGE

    Boston, MA

    · Share on FacebookShare on Twitter
  • dardenj
    dardenj Posts: 4
    Internal temp got to 195 but something wasn’t right..it didn’t claw apart and didn’t taste right. I’ve only had my egg for 6 months and each of the butts I have done have been great. Oh well..good thing it was .99 cents a pound. Thank you for responding. 
    · Share on FacebookShare on Twitter

Categories