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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
27 lbs of Pork Butt
Dyal_SC
Posts: 6,536
Cone's Meat Market had Boston Butts on sale for $1.19 per lb so I picked a few up yesterday. All were just shy of 10 lbs. I could've easily squeezed another 10 lber on there ... I regret not picking up one more.
The setup was a foiled oval stone directly on top of the fire ring for indirect heat, then the AR with an oval SS grid on the bottom tier, then the standard SS grid on top.
Doesn't get much better than a nice smoke on a chilly Saturday night.
A peek:
About to pack all this into quart sized ziplocks for future meals.
(The bowl in the picture is bigger than it appears)...
The setup was a foiled oval stone directly on top of the fire ring for indirect heat, then the AR with an oval SS grid on the bottom tier, then the standard SS grid on top.
Doesn't get much better than a nice smoke on a chilly Saturday night.
A peek:
About to pack all this into quart sized ziplocks for future meals.
(The bowl in the picture is bigger than it appears)...
Comments
-
Definitely a great way to pass a chilly night. Looks delicious!Living the good life smoking and joking
-
I plan on doing a couple of butts soon. Nice cook Craig.
Louisville, GA - 2 Large BGE's -
Looks great! 27 lbs of pork shoulder in the freezer would get the two of us through the winter - I hate to go that long between pork butt cooks!
BTW, it looks like the fat cap was mostly trimmed off those - is that the case, or are we seeing the bottom side?XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Thx guys! @Cookinbob , you are correct sir. I always trim most of the fat cap off -- more bark and less fat to separate from the meat when pulling it.
-
I have considered doing that myself - wife has complained that the last two were a bit too fatty. I believe there is enough fat within the cut that it won't hurt a bit. I will take that approach on the next butt cook.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
-
It made 15 quart sized bags of pulled pork. Not bad for $32!
-
-
This ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ earns extra points in my bookDyal_SC said:(The bowl in the picture is bigger than it appears)...
Mighty fine looking grub my friend. Awesome job
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I can slide over tonight before you freeze them all. Nice score my friend.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
-
Looks like a fun time.
Nice work LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
I usually buy the ziplock vac bags, but the store I was at was out at the time. So I vacuum sealed these with my lungs.MelSharples said:Out of pure curiosity, why no vac sealer?
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum