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Creekstone Duroc Pork Butt

dstearndstearn Posts: 1,622
edited January 6 in EggHead Forum
Dry Brined with Kosher Salt and Salt Free Dizzy Dust. Pulled at 200 and FTC for four hours.

Comments

  • Photo EggPhoto Egg Posts: 11,298
    Looks fantastic.
    How was it?
    Noticeable increase in quality/flavor compared to grocery store pork? 
    Thank you,
    Darian

    Galveston Texas
  • BikerBobBikerBob Posts: 262
    First it was Angus beef and now Duroc pork. Is it really better than a Spotted Poland China?
    Cooking on the coast
  • Ozzie_IsaacOzzie_Isaac Posts: 12,974
    edited January 6
    BikerBob said:
    First it was Angus beef and now Duroc pork. Is it really better than a Spotted Poland China?
    Yes.  The heritage breeds of pigs really do have a different, richer flavor profile.  Many commercial breeds are based off Duroc, but the original is noticably better.

    I am a big fan of Berkshire pigs.  Kurobuta is decent too, but in my experience it is almost too fatty.

    Usually it has no added solutions like you find in grocery store pork.
    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
  • dbCooperdbCooper Posts: 1,169
    BikerBob said:
    First it was Angus beef and now Duroc pork. Is it really better than a Spotted Poland China?
    Yes.  The heritage breeds of pigs really do have a different, richer flavor profile.  Many commercial breeds are based off Duroc, but the original is noticably better.

    I am a big fan of Berkshire pigs.  Kurobuta is decent too, but in my experience it is almost too fatty.

    Usually it has no added solutions like you find in grocery store pork.

    In my area Duroc is about 25% higher in cost.  Well worth it for spares and BB's in my opinion.  Have not noticed much difference when doing butts, although I seem to always buy when they're on sale.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
  • BikerBobBikerBob Posts: 262
    Great, just goes to show, "you're never to old to learn something new." Thanks for the information. My local IGA cuts meat in house, and this is not injected, but Kroger and WalMart, my other options are. 
    Cooking on the coast
  • dstearndstearn Posts: 1,622
    Photo Egg said:
    Looks fantastic.
    How was it?
    Noticeable increase in quality/flavor compared to grocery store pork? 
    Thanks, it was very good. Once you start cooking Duroc it is hard to go back.

  • Photo EggPhoto Egg Posts: 11,298
    dstearn said:
    Photo Egg said:
    Looks fantastic.
    How was it?
    Noticeable increase in quality/flavor compared to grocery store pork? 
    Thanks, it was very good. Once you start cooking Duroc it is hard to go back.

    Thank you. Appreciate your review.
    Thank you,
    Darian

    Galveston Texas
  • OhioEggerOhioEgger Posts: 766
    I am a big fan of Berkshire pigs.  Kurobuta is decent too, but in my experience it is almost too fatty.
    I thought I was the only one who was disappointed in Kurobuta pork. I didn't think it was too fatty, but it sure didn't have the flavor difference I expected for the price difference.
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
  • loco_engrloco_engr Posts: 5,108
    I called a local meat locker and their pigs are a duroc & berkshire blend.  Will have to try one of theirs soon.
    aka marysvilleksegghead, moved to Basehor,KS 2/26/2021
    Lrg 2008
    mini 2009
    XL 2021
    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
  • We love Kurobuta.  We have ordered it many times from Snake River Farms.  Far superior to supermarket pork, and worth every penny.

    @Ozzie_Isaac Bwekshire pigs are the same breed as Kurobuta.

    Just received an order from Creekstone.  I wish I had thought about pork.  Next time!  Thanks for the post.  
    XL BGE, Large BGE, Small BGE, Weber Summit NG                                                                                               
    Memphis  
  • Ozzie_IsaacOzzie_Isaac Posts: 12,974
    We love Kurobuta.  We have ordered it many times from Snake River Farms.  Far superior to supermarket pork, and worth every penny.

    @Ozzie_Isaac Bwekshire pigs are the same breed as Kurobuta.

    Just received an order from Creekstone.  I wish I had thought about pork.  Next time!  Thanks for the post.  
    Interesting with Berkshire and Kurobuta.  I really like Berkshire chops, the Kurobuta from SRF was phenomenal once, then meh the next two times, so I don't get it from them anymore.
    If it is worth doing, it is worth overdoing.

    Some Eggs, some Weber stuff, the occasional Traeger, and various other things that make flames and hold coals.
  • BotchBotch Posts: 12,335
    Ozzie_Isaac said:
    Interesting with Berkshire and Kurobuta.  I really like Berkshire chops, the Kurobuta from SRF was phenomenal once, then meh the next two times, so I don't get it from them anymore.
    Growing up in SD my folks bought a half-cow and a full butchered pig (or half that amount, I can't remember) for the deep freezer annually.  They used the same butcher in MN the entire time.  
    There was one year the beef was sub-par, everyone in the family noticed it (the pork, no difference that anyone could tell).
    I can't help but think that meats have the same susceptibility to environmental fluctuations like wines do (terriore, rainfall, avg temperature). We almost need a vertical tasting of meats, from different growing regions (Volunteer!)  
    ____________________________________________
    "One idiot is one idiot.  Two idiots are two idiots.  10,000 idiots are a political party."   - Franz Kafka
            
  • ThatgrimguyThatgrimguy Posts: 4,355
    edited January 8
    BikerBob said:
    First it was Angus beef and now Duroc pork. Is it really better than a Spotted Poland China?
    Yes.  The heritage breeds of pigs really do have a different, richer flavor profile.  Many commercial breeds are based off Duroc, but the original is noticably better.

    I am a big fan of Berkshire pigs.  Kurobuta is decent too, but in my experience it is almost too fatty.

    Usually it has no added solutions like you find in grocery store pork.
    Where is the agree button? anywho... #Agree
    XL & Small Green Egg, Shirley Fab Trailer, Pitmaker Vault, Blackstone Griddle, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria
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