Jul 06

Memorial Day 2012

I only have a few picture from the calm Memorial Day this year. I did 5lbs of Blooming Glenn baby back ribs on the Big Green Egg. Threw on some hot Italian sausage towards the end. Why the heck not.

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Used my standard rub on the ribs. I finally managed to figure out how to remove the membrane from the backside. I was very pleased with myself.

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Using the dedicated upside down v-rack provides a great foundation to keep the ribs upright.

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The sausage fit perfectly around the ribs.

Jul 06

05-May-2012

We were visited by our friends from Long Island so we decided to have some fun.

Follow the pictures for a smoking of a full sized port butt. My first time trying something this large.
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The rub was my standard that I use on pork. The recipe has been posted previously.

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The night before I seasoned in and wrapped it up in plastic wrap.

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It was about 6am when I went outside to start the BGE.

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Used a mix of apple and cherry wood chunks.

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Its looking pretty good already and it hasn’t even started.

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Almost forgot the injection. Good think I remembered.

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A few hours in and its starting to look good.

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Skip ahead of few hours and the Resin has been broken out. Love that stuff.

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In an effort to be heat efficient, I surrounded the butt with potatoes and roasted garlic.

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The final result was delicious. It was delicious.

Jul 06

Random Kebabs

I’m working on emptying my phone and putting up posts that I’ve slacked on. Here’s a picture from back in May. We don’t remember what kind of meat it was. I suspect beef with some sort of flavoring. 🙂

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