Back in May, my friend, Clark helped me build a table for my Egg at his house. I finally got it to my house and got the Egg in it. To celebrate, I cooked 4 Pork Butts totaling up to 30lbs. I got them on the Egg around 5pm Saturday and took them off around 12pm Sunday.
I took two of the butts to a picnic held by the Gulf Coast Magicians Guild on Sunday. We pulled the butts at the picnic. Those magicians made that pork disappear in about 15 minutes. Everyone raved about the pulled pork. Some had some questions on how I cooked it and I told them about how easy it was to cook low & slow on the Egg.
Tomorrow, my work is having a "Pig Out" celebration to celebrate May & June birthdays. I'm bringing the other two butts for that. I've got them in Foodsaver bags right now. I plan on heating them up in a crock pot tomorrow morning, with some of my mop and some BBQ sauce.
I'm trying to decide what to cook this weekend. I thought I was going out of town, but we can't afford that right now with gas prices so high. I'm thinking about smoking a chuck roast to use in chili.
Showing posts with label Big Green Egg. Show all posts
Showing posts with label Big Green Egg. Show all posts
Wednesday, June 11, 2008
Monday, April 21, 2008
Ribs
I did St Louis style ribs on the Egg yesterday. I used the Magic Dust rub from the book Peace, Love, and Barbecue by Mike Mills. For his Apple City 17th Street Ribs, he says to use Apple wood but I couldn't find any around here. I did find Cherry though and used that for smoke.
Wow, low and slow cooking is so easy on the egg. Once I got the temperature on the egg to 250, it stayed there for 6 hours. The ribs had great bark and great flavor. Stephanie said this was my best batch of ribs yet.
Along with the ribs, I did a batch of Dutch's Wicked Baked Beans. I thought they were great but Stephanie thought they were just okay. She thinks there's just too much stuff in with the beans.
Wow, low and slow cooking is so easy on the egg. Once I got the temperature on the egg to 250, it stayed there for 6 hours. The ribs had great bark and great flavor. Stephanie said this was my best batch of ribs yet.
Along with the ribs, I did a batch of Dutch's Wicked Baked Beans. I thought they were great but Stephanie thought they were just okay. She thinks there's just too much stuff in with the beans.
Monday, April 7, 2008
Eye of Round Roast
Yesterday, I cooked an Eye of Round Roast on the Egg. Saturday night, I coated it in salt & pepper before marinating it in a little Moore's and some Roasted Red Pepper Italian Dressing.
Before the cook, I cut slits into the roast and stuffed them with garlic cloves. I also added a little more salt, pepper, and onion powder. I put it on a V-rack over a drip pan. In the drip pan, I put in a whole beer and the leftover marinade. I cooked it on my Big Green Egg at 375F indirect. I cooked it to an internal temperature of 130F.
I put the Roast in foil and let it rest for 30 minutes. Then I put it in the freezer for about 30 minutes to get it to set up to slice.
While the meat was chilling, I sauteed an onion, a red bell pepper, and a green bell pepper in my dutch oven. I then sliced the meat and put it on top of the peppers and onion. I added the juices from the drip pan and about 1 cup of beef stock. Then I let it simmer for about an hour uncovered.
I then mixed 1/2 cup of mayo with 3 tablespoons of horseradish and 2 tablespoons of sourcream. I put that back in the fridge to set up.
These made great roast beef sandwiches. I'll be having roast beef sandwiches all week!
Before the cook, I cut slits into the roast and stuffed them with garlic cloves. I also added a little more salt, pepper, and onion powder. I put it on a V-rack over a drip pan. In the drip pan, I put in a whole beer and the leftover marinade. I cooked it on my Big Green Egg at 375F indirect. I cooked it to an internal temperature of 130F.
I put the Roast in foil and let it rest for 30 minutes. Then I put it in the freezer for about 30 minutes to get it to set up to slice.
While the meat was chilling, I sauteed an onion, a red bell pepper, and a green bell pepper in my dutch oven. I then sliced the meat and put it on top of the peppers and onion. I added the juices from the drip pan and about 1 cup of beef stock. Then I let it simmer for about an hour uncovered.
I then mixed 1/2 cup of mayo with 3 tablespoons of horseradish and 2 tablespoons of sourcream. I put that back in the fridge to set up.
These made great roast beef sandwiches. I'll be having roast beef sandwiches all week!
Thursday, April 3, 2008
Billy's Global Grill Steak
My friend Billy has been telling me about a steak recipe he discovered for a couple months now. Finally I got a chance to try it last night. I had to make some variations because I couldn't find all the ingredients he suggested.
Ingredients List:
Steaks - (I used beef tenderloins)
Paul Prudone's Blackened Redfish seasoning
Worcestershire
Onion
Garlic
Heavy Whipping Cream
Andouille Sausage - (I used Conecah)
Lump Crabmeat
First, take some Worcestershire sauce and reduce it till it has the consistency of syrup. Billy suggested that I do a whole bottle and store it in a squirt bottle. I didn't have a squirt bottle handy so I just did a little bit.
Billy told me next to cube and brown up some Andouille sausage. Here I deviated again because I couldn't find Andouille. I did have some smoked Conecah sausage in the freezer and we used that. Remove the sausage and saute some onions and garlic till clear in the sausage fat. Then add the sausage, whipping cream, and crab meat and get a nice thick sauce. Add salt and pepper to taste. Stephanie actually cooked the sauce. While she was doing that I took care of the steaks on my Big Green Egg.
For the steaks, Billy told me to season them with the blacken seasoning and sear them in a cast iron skillet. I couldn't find the blacken seasoning, so I used coarse sea salt on the steaks and cooked them using the Trex method. I got my Egg to 700 degrees and seared the steaks for about 2 min per side. I took them off the Egg and seasoned them up with some Essence of Emmeril. While the steaks were resting, I brought the temperature in the Egg down to about 425. I put the steaks back on and cooked them about 7 minutes to 140F internal. They were a nice Medium Rare.
Once the steaks are ready, put them on top of mashed potatoes, pour the reduced Worcestershire on them and then top with generous amounts of the crab and sausage cream sauce. It was good eats.
We really enjoyed the reduced Worcestershire sauce. I'm going to have to get a squirt bottle from Walmart and make a batch. I don't normally put sauces on my steaks but I tried it and it was good stuff. I probably won't use tenderloins again for this recipe because they are pretty good by their lonesome.
Ingredients List:
Steaks - (I used beef tenderloins)
Paul Prudone's Blackened Redfish seasoning
Worcestershire
Onion
Garlic
Heavy Whipping Cream
Andouille Sausage - (I used Conecah)
Lump Crabmeat
First, take some Worcestershire sauce and reduce it till it has the consistency of syrup. Billy suggested that I do a whole bottle and store it in a squirt bottle. I didn't have a squirt bottle handy so I just did a little bit.
Billy told me next to cube and brown up some Andouille sausage. Here I deviated again because I couldn't find Andouille. I did have some smoked Conecah sausage in the freezer and we used that. Remove the sausage and saute some onions and garlic till clear in the sausage fat. Then add the sausage, whipping cream, and crab meat and get a nice thick sauce. Add salt and pepper to taste. Stephanie actually cooked the sauce. While she was doing that I took care of the steaks on my Big Green Egg.
For the steaks, Billy told me to season them with the blacken seasoning and sear them in a cast iron skillet. I couldn't find the blacken seasoning, so I used coarse sea salt on the steaks and cooked them using the Trex method. I got my Egg to 700 degrees and seared the steaks for about 2 min per side. I took them off the Egg and seasoned them up with some Essence of Emmeril. While the steaks were resting, I brought the temperature in the Egg down to about 425. I put the steaks back on and cooked them about 7 minutes to 140F internal. They were a nice Medium Rare.
Once the steaks are ready, put them on top of mashed potatoes, pour the reduced Worcestershire on them and then top with generous amounts of the crab and sausage cream sauce. It was good eats.
We really enjoyed the reduced Worcestershire sauce. I'm going to have to get a squirt bottle from Walmart and make a batch. I don't normally put sauces on my steaks but I tried it and it was good stuff. I probably won't use tenderloins again for this recipe because they are pretty good by their lonesome.
Wednesday, March 26, 2008
Another Cook on the Big Green Egg
I cooked Emeril's Oven Fried Cheesy Chicken on the Big Green Egg tonight. Stephanie hates Blue Cheese, so we substituted in a cheddar and mozzarella mix. It was really good.
I learned a pretty major lesson that will help my cooking on the egg. The Dome gets hotter than the grill, when using the PlateSetter (the stone plate that allows for indirect heat). The dome was showing 425 but the grill was only at 350. I'm really looking forward to doing Pork Butt & Brisket on the egg.
Here's some pictures of my last Pork Butt & Brisket:
Yea, I'm really looking forward to smoking something on the Egg. This weekend I'm planning on doing some Country Style Ribs.
I learned a pretty major lesson that will help my cooking on the egg. The Dome gets hotter than the grill, when using the PlateSetter (the stone plate that allows for indirect heat). The dome was showing 425 but the grill was only at 350. I'm really looking forward to doing Pork Butt & Brisket on the egg.
Here's some pictures of my last Pork Butt & Brisket:
Yea, I'm really looking forward to smoking something on the Egg. This weekend I'm planning on doing some Country Style Ribs.
Monday, March 24, 2008
Learning Curve on the Big Green Egg
Well cooking on the Egg has a bit of a learning curve. I over cooked my filets. I was shooting for Medium doneness and got Medium-Well and Well Done steaks. I seared them in a cast iron skillet for 2.5 minutes per side and cooked them at 450 in the Egg but I let them go just a little too long.
For Easter, instead of Prime Rib, we decided to do Stuffed Beef Tenderloin, using a recipe Stephanie learned when she got her culinary degree. The stuffing was mushrooms, bacon, garlic and onion and parsley. I couldn't find a whole beef tenderloin. but I did find some that were cut in half, so I bought two of them.
You put the bacon, onion and garlic in the food processor and get it finely chopped then throw it in a skillet. Then while thats cooking, cut the caps off the mushrooms and put them in the food processor and chop them up nicely. Then add the mushrooms and the parsley to the bacon mixture and cook until all the moisture from the mushrooms has evaporated. Set aside and chill.
Once its chilled, you can butterfly the tenderloin and spread the mushroom mixture. You are then supposed to tie the tenderloin with butcher's twine. We couldn't find butcher's twine at Walmart so we did the next best thing, we wrapped the tenderloin with bacon.
I heated the egg to about 450 degrees and then threw in a bunch of wood chips from Jack Daniel's Oak Aging Barrels for some smoky flavor. I put the tenderloins on the egg to cook them until they were medium in the middle. One of my thermometers wasn't working right and it was registering medium but they were really rare. So I put them back on for about 15 more minutes and they turned out really good.
I also threw some asparagus on the grill too while the tenderloin was finishing up. Stephanie made loaded mashed potatoes, deviled eggs, chocolate eclair cake and banana pudding to go with it. We had a great Easter feast.
For Easter, instead of Prime Rib, we decided to do Stuffed Beef Tenderloin, using a recipe Stephanie learned when she got her culinary degree. The stuffing was mushrooms, bacon, garlic and onion and parsley. I couldn't find a whole beef tenderloin. but I did find some that were cut in half, so I bought two of them.
You put the bacon, onion and garlic in the food processor and get it finely chopped then throw it in a skillet. Then while thats cooking, cut the caps off the mushrooms and put them in the food processor and chop them up nicely. Then add the mushrooms and the parsley to the bacon mixture and cook until all the moisture from the mushrooms has evaporated. Set aside and chill.
Once its chilled, you can butterfly the tenderloin and spread the mushroom mixture. You are then supposed to tie the tenderloin with butcher's twine. We couldn't find butcher's twine at Walmart so we did the next best thing, we wrapped the tenderloin with bacon.
I heated the egg to about 450 degrees and then threw in a bunch of wood chips from Jack Daniel's Oak Aging Barrels for some smoky flavor. I put the tenderloins on the egg to cook them until they were medium in the middle. One of my thermometers wasn't working right and it was registering medium but they were really rare. So I put them back on for about 15 more minutes and they turned out really good.
I also threw some asparagus on the grill too while the tenderloin was finishing up. Stephanie made loaded mashed potatoes, deviled eggs, chocolate eclair cake and banana pudding to go with it. We had a great Easter feast.
Thursday, March 20, 2008
My new Large Big Green Egg
I got a new grill last summer. It was a Charbroil Tec Series that included an infrared burner. Well there were some engineering design issues with the infrared burner and the screws holding the burner in place actually melted. After doing some research I found this was a pretty common occurrence with these grills. I contacted Lowes and they said they'd take it back even though it was about 6 months old.
So I returned it at the end of February. In the meantime, I've been using my Brinkmann Smoke N Pit to do slow smoked BBQ. In the last 2 months I've done brisket, pork butt, sausage, chuck roast, stuffed jalapeno poppers, and chicken. I have fallen in love with cooking low & slow.
Well last night, we went and picked up a Large Big Green Egg. It's a ceramic cooker based on the Japanese kamodo. It uses lump charcoal rather than gas. Since it's made from a really heavy ceramic (it was 150 lbs), it is extremely efficient at holding heat. What sold me on it is the fact you can do low & slow cooking on it and it will go 20-30 hours on one load of charcoal. Not only that but it can easily get to 700 degrees for doing sears on steaks. Some guys have claimed to get it up to 1500 degrees but that's pretty scary to me.
I'm putting it together tomorrow evening. And Saturday, for my wife's birthday, I'll christen it with some filet mignon. On Easter, I'm going to do a low & slow Prime Rib with some wood chunks that came from an oak barrel used to make Jack Daniels. I'm pretty excited.
For the filet mignon, I'm planning on roasting a whole garlic and then making a paste out of it. Then I'll add some EVOO, sea salt, and pepper and just lather it over the filet. I'm going to get the temperature to about 500-600 degrees and sear it up real good and cook it to medium.
For the Prime Rib, I'm going to cut little slits all over it and stuff garlic cloves into it. I'll then make a simple rub with sea salt, black pepper, and rosemary. Add a little EVOO and put a nice coating on the Prime Rib. I'm going to get the Egg to about 250 degrees. While I'm doing that I'll get a nice sear on a pan over the stove. I'll then cook it on the smoker until it reaches 135 degrees internally (about medium rare). I'll then take it off and wrap it in foil and put it in a cooler for about 30 minutes. This will be my first Prime Rib, so I hope I don't screw it up.
I'll post pictures later.
So I returned it at the end of February. In the meantime, I've been using my Brinkmann Smoke N Pit to do slow smoked BBQ. In the last 2 months I've done brisket, pork butt, sausage, chuck roast, stuffed jalapeno poppers, and chicken. I have fallen in love with cooking low & slow.
Well last night, we went and picked up a Large Big Green Egg. It's a ceramic cooker based on the Japanese kamodo. It uses lump charcoal rather than gas. Since it's made from a really heavy ceramic (it was 150 lbs), it is extremely efficient at holding heat. What sold me on it is the fact you can do low & slow cooking on it and it will go 20-30 hours on one load of charcoal. Not only that but it can easily get to 700 degrees for doing sears on steaks. Some guys have claimed to get it up to 1500 degrees but that's pretty scary to me.
I'm putting it together tomorrow evening. And Saturday, for my wife's birthday, I'll christen it with some filet mignon. On Easter, I'm going to do a low & slow Prime Rib with some wood chunks that came from an oak barrel used to make Jack Daniels. I'm pretty excited.
For the filet mignon, I'm planning on roasting a whole garlic and then making a paste out of it. Then I'll add some EVOO, sea salt, and pepper and just lather it over the filet. I'm going to get the temperature to about 500-600 degrees and sear it up real good and cook it to medium.
For the Prime Rib, I'm going to cut little slits all over it and stuff garlic cloves into it. I'll then make a simple rub with sea salt, black pepper, and rosemary. Add a little EVOO and put a nice coating on the Prime Rib. I'm going to get the Egg to about 250 degrees. While I'm doing that I'll get a nice sear on a pan over the stove. I'll then cook it on the smoker until it reaches 135 degrees internally (about medium rare). I'll then take it off and wrap it in foil and put it in a cooler for about 30 minutes. This will be my first Prime Rib, so I hope I don't screw it up.
I'll post pictures later.
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