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Need new low and slow Recipe, Help

BBQ1BBQ1 Posts: 7
edited 3:18PM in EggHead Forum
:woohoo: I have had my egg for two years but have done only high temp grilling, steak, chicken..., I have done several low and slow Ribs. The low and slow is something I need more experience with. Please Help me out of my rut, I need new cuts of meat and Recipes to evolve. Please help.


  • "Sparky""Sparky" Posts: 6,024
    Try a Boston butt.They are cheap,but very tasty. :woohoo:
  • AZRPAZRP Posts: 10,116
    And the easiest cook. -RP
  • EggtuckyEggtucky Posts: 2,746
    and the way...not a bad rut to be in!! ;) B)
  • ThrRoffThrRoff Posts: 169
    And the best instructions are here:
  • BBQ 1,

    Try pork shoulder or butt. For practice try controlling the temp with any meat the day before.

    You should try to hold 225 to 235 for several hours. Note the position of the lower vent and daisy wheel. That should be the same for the REAL cook.
    Wilson, NC
    Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks

  • I have cooked cuban pork a couple times and my sister and family (visiting from Wyoming) have requested it for next weekend. A little departure from the standard smoked butt. The dipping sauce is real good.

    4 1/2 cups fresh orange juice, divided
    1 1/4 cups fresh lime juice, divided
    1 orange, zested
    1 lime, zested
    1/2 cup finely chopped fresh oregano, divided
    12 cloves garlic, coarsely chopped
    1/2 cup olive oil
    1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
    Salt and freshly ground black pepper

    Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups.
    Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano.
    Let cool to room temperature.

    Marinate the pork roast in the refrigerator over night
    Remove the pork from the refrigerator 30 minutes before cooking.
    Place roast and marinade in a pan
    Occasionally baste with the juices in the pan
    Cook at dome temp of 250 until internal temperature of 195-200
    Wrap with HDAF and place in a cooler for an hour or so
    Pull and enjoy with Mojo dipping sauce

    Mojo Dipping Sauce:
    8 cloves garlic
    1 serrano chile, chopped
    3 tablespoons chopped cilantro leaves
    1/2 cup orange juice
    1/4 cup lime juice
    1/4 cup extra-virgin olive oil
    Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.



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