This forum needs some akshun!

I love to cook and bake for other people. This Christmas we got a Big Green Egg. For those who don't know what it is, it's a grill/smoker all in one, and it makes some of the most amazing food I've ever had.



Aside from the usual fare like steaks, chicken, pork chops, etc I've been dabbling in smoking/slow cooking.

So far I've done boston butts:

Rub for this was olive oil, salt and pepper, onion powder, garlic powder, paprika, brown sugar, and a dash of cayenne.

3lbs of meat, 13 hours at 220 degrees, 2 hours sweating.




And ribs:



Rub was mustard, salt and pepper, onion powder, garlic powder, cumin, paprika, granulated sugar, cayenne, chili powder.

Drip pan had apple juice and honey in it.

Indirect for 5 hours, then direct/indirect alternating for 2 hours, then 10 minutes of BBQ sauce + straight grilling.

They were falling off the bone.

I'm thinking about trying brisket this weekend. I'll be sure and update this thread as I make new delicious adventures.

 

Holy ....

You cook a mean dinner too!
Make me dinner?

 

wow that looks good

 

thats a pretty avacado looking grill you have there. Pretty damn good looking results!

 

those ribs look so f-in good

 

I really like pulled pork sandwiches.

 

Made some pork spare ribs tonight.

Rub was mustard baste, granulated sugar, brown sugar, cayenne, paprika, cumin, onion powder, garlic powder, salt & pepper, chili powder.

Indirect for 4 hours, foil wrapped with brown sugar and apple juice indirect for 2 hours, basted in BBQ sauce + straight grilling for 10 minutes:

 

Good God.
Marry me.

 

Very nice Bugeye. Very nice indeed.

I would love to get one of those at some point. I did some ribs again this past week - rotisserie style on the grill.

 

Holy sheeit Your BF is the luckiest bastard on this planet. How much did that green egg run you? I assume you have to be in the vicinity for the entire duration of the slow cook?(Fire risk?)

I <3 pulled pork with sweet bbq sauce.

 

We got a good deal on ours. A local Pinch-A-Penny had it for sale (it's the large size), plus a bunch of accessories for just under a thousand dollars. If I had to do it again, I'd wait for one of the local Eggfest events where you can get Big Green Eggs that have only been used once for several hundred dollars less than what they retail for.

I like to be home when I'm smoking, because the temperature can fluctuate a bit if the wind changes direction or speed.

I really want to try making brisket. Weather looks perfect for this weekend.

 

where do you find the time? lol

 

That's my biggest issue. It would be a PITA to wait that long.

 

I am SO going to get one of these things... I think the medium size should work.

 

It's really not that bad, because it doesn't require constant monitoring, especially with a forgiving cut of meat like boston butts. I once started one shortly after midnight for a 17 hour slow smoke. Fell asleep on the couch and woke up around 9am, and the temperature had gotten up to 300 (I like to keep it around 220 for pulled pork), but the pork still came out awesome.

I also have a boyfriend whose classes are late in the day. If I throw a piece of meat on before I leave for work, he can check on it periodically throughout the day. Even when I'm home, I only look at it every 2-3 hours just to make sure the temperature is constant.

I'm not the most patient person in the world, but the quality of the food definitely makes it worth the wait.

 

You guys are making me actually consider eating the other white meat.

 

Do it.

 

If you already have a grill, an electric smoker runs about $100. If you use it without wood chips, it is an open slow cooker.

A great alternative.

 

Or the Webber Bullet smoker; about the same size. A lot lighter, two different animals though. I think it'd be easier to regulate the temps on the BGE.

http://www.virtualweberbullet.com/

 

Cat...the other white meat

 

Grilled Food > *

 

Umm...

I think you mean smoked food (or slow cooked) > *

or

BBQ (slow cooked; indirect heat) > grilling (fast; direct heat)

 

LOL... I used to work at a Southern BBQ place so, if it doesn't have sauce on it I just call it grilled...

I should have been more specific...

Food Cooked with Wood Smoke or a Flame, especially outdoors > *

 

Big Green Egg FTMFW!! My dad has had one for over 10 years and I'd like to get my own when I get a house one day.



edit: yeah that's a reflection of me with my shirt off! You know you love it!

 

Sweet!

I'm having a little get together tomorrow myself...
I'll be working from home and smoking 9 racks of ribs and a 17 lbs. pork shoulder for pulled pork sandwiches with my secret sauce!
I'll try to remember to take pics...

 

must.......resist........sexual innuendos...........

your butts look delicious!

 

DAMN!

How come the Easter Bunny didn't bring me a Big Green Egg...

All this food is killing me that I am on a diet!!! :

 

omg omgomgomg youre not helping my midnight munchies do want

 

Tried brisket the other day for the first time.

I cooked it too long. I was aiming for sliced Texas-style brisket, but it just came out as pulled brisket. Think I'll try the same temp but maybe 2 hours less time.

Still tasted great, though!

 

^^^^

Looks good.

 

 

Finally something I can try. What did you use for the rub?

 

Salt and pepper, onion powder, garlic powder, paprika, cayenne.

Our neighbor came over the other day asking about the BGE, and we offered to smoke 3 racks of ribs for him if he supplied the ribs. I'm getting out of work early tomorrow to get them started around noon for a 7 hour slow smoke.

The rub I made for these ribs is salt and pepper, onion powder, garlic powder, cayenne, chili powder, cumin, paprika, and brown sugar.

De-membraned, ready for rub:



All rubbed up:



Going into the fridge for the next ~24 hours:

 

^^^^

Cool. I did ribs on the rotisserie attachment for my grill over Easter weekend. You're really making me want to get a nice smoker.

 

I should have kept a nice size roast from the side of ribeye I got from Costco instead of cutting it all into steaks. I'll have to give this a try sometime, but in the oven since I don't have a smoker.

 

You can use your grill as well. I'm considering giving it a try.

 

dayum bugeye do you grill awesome meat everyday!?

 

I grill almost everyday.

Most of the time I make normal stuff like chicken breasts, porkchops, steaks. I usually grill my veggies on the BGE too. Prosciutto-wrapped asparagus with that smokey charcoal flavor = mmmm!

I save hundreds of dollars every month by cooking my own food. Hell, the ribs in the pictures from today were on sale at Fresh Market yesterday for $3.99/lb. Ended up being around $16.00 for enough ribs to feed 4 people.

 

We might need you to bring that with you to the Stone Mountain meet...see what I did there?

If not, I am trying to coerce you to come to the meet...

 

I did a pulled pork on Sunday... turned out decent, but not perfect. I'll take it for the first time on my new smoker. Hopefully this weekend I'll work on a brisket or some whole chickens. It was really windy last weekend here in KC, so I had a tough time keeping the temp where I wanted it.

Hopefully the rain will stay away so I can play with my meat again.