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

Chef Norah Grace made an SRF Pork Collar

ryantt

ryantt Posts: 2,558

September 2019 in EggHead Forum

She and I had a great time cooking today, we seasoned up a 3 1/2 pound pork collar from snake River Farms with our pig dust and pineapple head. We smoked it 250° until the internal temperature was 145. It was then glazed with a little housemaid barbecue sauce. Here are a few photos.

XL BGE, KJ classic, Joe Jr, UDS x2

4 ·

Comments

NorthPilot06 Posts: 1,179

September 2019

I’m not entirely sure what that is but you had me at SRF

DFW - 1 LGBE & Happy to Adopt More...
1 · Share on Facebook Share on Twitter
Soyknee Posts: 33

September 2019

Nailed it

1 · Share on Facebook Share on Twitter
bluebird66 Posts: 2,952

September 2019

That looks great!

Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
Floyd Va

1 · Share on Facebook Share on Twitter
SGH Posts: 28,989

September 2019

It looks mighty fine as always my friend.

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.

1 · Share on Facebook Share on Twitter
northGAcock Posts: 15,173

September 2019

The pork collar is one of my favorites. Nora nailed that one.

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
1 · Share on Facebook Share on Twitter