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look at my butt - porchetta
Given the feathers I ruffled yesterday with my comments about reduntant posts and butt posts, I've decided to add a redundant post about a butt.
Porchetta is a good alternative to typical pulled pork. Very simple, even less hands on than a normal low & slow butt if that's possible. Seasonings are simple, rub down with salt & pepper then cut slits all over the butt & jam in garlic cloves & rosemary, coat everything with olive oil. Into a vessel of some sort & into the egg at 400 or so for about an hour, flip, let it go another hour (all uncovered), then add water, celery, herbs & any other aromatic you want then cover & pop back on the egg, lower the temp to maybe 350 & let it go until done - a typical 8lb butt will take maybe 5-7 hours total from start to finish. Then remove the meat, strain the juice, shred the meat & re-incorporate with the juice & it's done. Served best on good rolls with sharp provolone (didn't have any here), hot peppers & some broccoli rabe. A couple of these pictures are from a prior similar cook but the main shots are all from a couple weeks ago:
Comments
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Nicely done...those flavor profiles appeal to me much more than traditional BBQ. Thanks for posting!
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Interesting. Never seen a butt prepared that way. Looks really good. So...the lid is on the entire cook?
Too close to lunch, shouldn't have looked at this. Now its goonna make my pathetic lunch even worse.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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That looks great. I have seen one like this before:Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Mighty_Quinn said:Nicely done...those flavor profiles appeal to me much more than traditional BBQ. Thanks for posting!
Thanks, and I agree to a large extent - I'm a big fan of more standard rubbed & smoked pork & do them as often as these, they're both good, the mood dictates which one gets done. This variety keeps much longer at a party, it can float in the juice endlessly (if it lasts that long) without drying out so it has that advantage over pulled porkGriffin said:Interesting. Never seen a butt prepared that way. Looks really good. So...the lid is on the entire cook?
Too close to lunch, shouldn't have looked at this. Now its goonna make my pathetic lunch even worse.
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So McNuttly is Zippylip? I would never have guessed.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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SmokeyPitt said:That looks great. I have seen one like this before:
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Griffin said:
So McNuttly is Zippylip? I would never have guessed.
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Zippy was incredibly creative so I think you should consider it an honor that he chose to steal from you. Impersonation is the highest form of flattery.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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WHAT??? McNuttly is an obnoxious, superior ass and zip is, well zip is....never mind
Steve
Caledon, ON
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I remember this guy Massengil on the old forum. He was SUCH a D-bag!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@McNuttly, thanks so much for this. Porchetta is merely called "Italian pork" in Philly. A sandwich place in the Reading Terminal Market just won "Best Sandwich in America" from Adam Richman for its version with rabe and sharp provolone. They use fresh ham.Here, it's often cooked with thyme and sage, too. Everything is cut small and mixed with just a tad of EVOO. DiNic's slathers soy sauce on top before using just a rub; basil, oregano, a bit of salt and garlic powder.I really appreciate the technique tutorial. Man, this stuff is great. I just might have to make it this weekend.*******Owner of a large and a beloved mini in Philadelphia
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SmokeyPitt said:I remember this guy Massengil on the old forum. He was SUCH a D-bag!
Steve
Caledon, ON
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SmokeyPitt said:Zippy was incredibly creative so I think you should consider it an honor that he chose to steal from you. Impersonation is the highest form of flattery.
I disagree, he was an overrated hack, just ask stike who rightly pointed it out on a regular basis, despite his own overrated hackness, guess it takes one to know one
Little Steven said:WHAT??? McNuttly is an obnoxious, superior ass and zip is, well zip is....never mindSmokeyPitt said:I remember this guy Massengil on the old forum. He was SUCH a D-bag!
I know nothing of this referenced Massengil character, so I am unable to comment -
jlsm said:@McNuttly, thanks so much for this. Porchetta is merely called "Italian pork" in Philly. A sandwich place in the Reading Terminal Market just won "Best Sandwich in America" from Adam Richman for its version with rabe and sharp provolone. They use fresh ham.Here, it's often cooked with thyme and sage, too. Everything is cut small and mixed with just a tad of EVOO. DiNic's slathers soy sauce on top before using just a rub; basil, oregano, a bit of salt and garlic powder.I really appreciate the technique tutorial. Man, this stuff is great. I just might have to make it this weekend.
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Whoever you are...the end result looks much better on the new pics. Those shots of the pulled pork look flipping awesome. Great post!Just a hack that makes some $hitty BBQ....
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McNuttly said:SmokeyPitt said:Zippy was incredibly creative so I think you should consider it an honor that he chose to steal from you. Impersonation is the highest form of flattery.
I disagree, he was an overrated hack, just ask stike who rightly pointed it out on a regular basis, despite his own overrated hackness, guess it takes one to know one
Little Steven said:WHAT??? McNuttly is an obnoxious, superior ass and zip is, well zip is....never mindSmokeyPitt said:I remember this guy Massengil on the old forum. He was SUCH a D-bag!
I know nothing of this referenced Massengil character, so I am unable to comment
Steve
Caledon, ON
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Little Steven said:You are a lousy fisherman McNuttly
I don't know how you'd possibly know that, stop stalking me.
cazzy said:Whoever you are...the end result looks much better on the new pics. Those shots of the pulled pork look flipping awesome. Great post!
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Mighty_Quinn said:Nicely done...those flavor profiles appeal to me much more than traditional BBQ. Thanks for posting!
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BYS1981 said:Mighty_Quinn said:Nicely done...those flavor profiles appeal to me much more than traditional BBQ. Thanks for posting!
nice! I'm gonna do pork and sauerkraut tomorrow in a dutch oven with some German beers....been thinking about it all week. -
BYS1981 said:Mighty_Quinn said:Nicely done...those flavor profiles appeal to me much more than traditional BBQ. Thanks for posting!
BYS1981, if you're making this do yourself a favor, seek out and find a good provolone stravecchio, cut it into small pieces & shower the sandwich with it - it is the most complimentary flavor for this pork (together with the garlic fried broccoli rabe that is):
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