Big Green Cuz | Big Green Egg

Low and slow

3 notes

dla8:

Late night Brisket Smoke.
Enjoy the silenceeeeeee.

1 note

portlandstreetmarket:

It’s Cold Beer, Hot Grill time! Tonight marks the return of Lagunitas freakin’ delicious, A Little Sumpin’ Wild Ale. This stuff is hop heaven with an IBU of 72.5, an OG of 1.079, and an ABV of 8.80. Well balanced, drinkable, medium bodied, and very tasty. Be careful though; this bitch will sneak up on you!
As for the Hot Grill, my Egg is cranked up with mesquite lump for a pork tenderloin that’s been getting jiggy with a bacon maple rub. Oh yes, bacon on pork…this should facilitate time travel!

portlandstreetmarket:

It’s Cold Beer, Hot Grill time! Tonight marks the return of Lagunitas freakin’ delicious, A Little Sumpin’ Wild Ale. This stuff is hop heaven with an IBU of 72.5, an OG of 1.079, and an ABV of 8.80. Well balanced, drinkable, medium bodied, and very tasty. Be careful though; this bitch will sneak up on you!

As for the Hot Grill, my Egg is cranked up with mesquite lump for a pork tenderloin that’s been getting jiggy with a bacon maple rub. Oh yes, bacon on pork…this should facilitate time travel!

1 note

portlandstreetmarket:

Cold Beer, Hot Grill!
Hey gang!  I thought I would start calling these particular entries “Cold Beer, Hot Grill!” and I would love to get some photo replies to these that show your cold beer and hot grill.  I don’t care if you have a Bud and a Weber Kettle, let’s see what rocks your world!
Tonight I’m sipping on a Little Sumpin’ Sumpin Ale from Lagunitas - a very tasty ale indeed.  The nose is citrus & pine hops with generous caramel malts.  Taste is like a combination IPA and a hefeweizen.  Malts and wheat forward, with a nice hop wallop bringing up the rear.
As for the grill, tonight the Egg is fired up for tri tip that’s been spending some quality time with Grill Mates Maple Bacon rub.  Here’s a grilling tip for larger cuts of beef - regardless of when you deploy the rub, be sure to take it out of the fridge and let the cut get up to room temperature before putting it on the grill.  That way it’s much less of a shock when the cut hits the grill, and it cooks mure move evenly.
So, what do you have going tonight?

portlandstreetmarket:

Cold Beer, Hot Grill!

Hey gang!  I thought I would start calling these particular entries “Cold Beer, Hot Grill!” and I would love to get some photo replies to these that show your cold beer and hot grill.  I don’t care if you have a Bud and a Weber Kettle, let’s see what rocks your world!

Tonight I’m sipping on a Little Sumpin’ Sumpin Ale from Lagunitas - a very tasty ale indeed.  The nose is citrus & pine hops with generous caramel malts.  Taste is like a combination IPA and a hefeweizen.  Malts and wheat forward, with a nice hop wallop bringing up the rear.

As for the grill, tonight the Egg is fired up for tri tip that’s been spending some quality time with Grill Mates Maple Bacon rub.  Here’s a grilling tip for larger cuts of beef - regardless of when you deploy the rub, be sure to take it out of the fridge and let the cut get up to room temperature before putting it on the grill.  That way it’s much less of a shock when the cut hits the grill, and it cooks mure move evenly.

So, what do you have going tonight?

0 notes

Trip # 7 - Pulled pork with wood sauce

The latest adventure was a special one. My father in law (who loves to cook and eat) was visiting from Toronto and he could not wait to experience the Big Green Egg.

Probably the hardest part of the whole thing was pickning what to make. We decided on pulled pork.

Saturday morning we headed out to the butcher to get a pig shoulder (bone in) that was about 5lbs. The perfect size for us.

When we got home we rubbed it down with the basics but nothing much since we did not want to overdue it. Brown sugar, a few spices and that was all.

We got the egg up to 700F just so I could show off haha and then started bringing it down before putting on the soaked wood chips.

Around 350F I put on the chips and let the Egg settle in about 300F before opening up for the meat to go on.

We dropped the pork on around 11:30am and set it at 240F. While it would cook for the next 6 hours, we painted a room in the house, did some shopping, watched soccer and had a nap. All while the BGE did the work.

Just before 6pm we took it off and my father in law did the honours of picking it apart once the meat had settled for 30 minutes.

He used his hands to pull out the fat and tear the meat much more precisely than I have seen before.

Each perfect piece of meat went into a pot that had some warmed up Wood Sauce in it.

Now Woodsauce is locally made by friends of our and it is amazing. I will add the link for you to check it out but it will be hard to get if you are not in Atlantic Canada, it goes fast.

We mixed in the meat and sauce and were all ready.

Add in gooey white buns, a nice slaw and left over baked beans from the last egg adventure and you have an all-star meal.

The pork was a hit. Tasted perfect and the sauce was great as always.

My father in law was in love with both the meat and the sauce and loved his first real taste of the BGE.

In fact he had left over pulled pork the next day and said it tasted even better, even going so far as saying it was the best he can remember having.

Wow.

We will be doing pulled pork again for sure.

Recipe

  • 5 lb pork shoulder, bone in
  • brown sugar
  • salt
  • pepper
  • cumin
  • woodsauce, or any bbq sauce
  • wood chips soaked
  • cook on BGE for 6-7 hours at 200-240F
  • Make sure to cook fat side up.

0 notes

Trip #6 - Ribs and baked beans

The latest trip consisted of two things but since the Egg never got shut down, I am calling it one adventure. Perfect summer night to do it as well.

First up were some frozen ribs (I know) from M & M Meat Shops. They are tasty and make for a quick dinner for a hungry family.

The real event was later on.

The Egg got fired up to about 450-500 F, added some hickory wood chips and threw the defrosted ribs on. They were done in 10-15 minutes and were fall off the bone great.

Okay, dinner out of the way, now for my first attempt at baked beans.

They were for a work BBQ lunch and well, any attempt to share the Egg goodness, I will take it.

The ingredients

  • 6 slices of bacon, diced
  • 1 cup of white onion, chopped
  • 1 tps of garlic, minced
  • 1 cup of ketchup
  • 1/2 cup of standard yellow mustard
  • 1/2 cup of molasis
  • 3 tps of brown sugar
  • 1/2 cup of cider vinegar
  • sprinkle of chili flakes
  • 3 cans (28 oz) of baked beans, rinsed and drained
  • 1 cup of other liquid, water, beer whatever I used water
  • 1 grill worthy dutch oven or pot that is not “indoor” used

First fry bacon and onion in the pot until the onions are clear and the bacon is a little crispy.

Mix in everything else but the beans. Stir and simmer for a minute or two.

Add beans and stir.

Add to the egg  uncovered and cook at 300-350 F for two hours. Give it a stir every 30 minutes or so and if needed, add a little water.

After two hours, taste and add anything you think in needs, otherwise you are done.

Let it cool.

I made mine for the next day so I let mine cool right down.

Wife tasted them and her quote was “good shit”.

Plus it made the house smell so good.

Anyways, very happy with my first attempt at baked beans on the big green egg.