Today we are making a 3.8 lb pork shoulder (butt) on the Big Green Egg. I heated the egg up at 9:30 and added the meat around 10:00 am. We are using John Besh’s My New Orleans recipe for Smoked Pork Shoulder with Purple Plum Glaze. Its just about time to add the glaze. I can’t wait to try the finished product.
At hour 5:50, before the glaze.
8 hours of cooking.
8 Boneless Chicken Thighs
6 Cloves of Garlic
Put the chicken in a bowl. Coat it with olive oil, salt and pepper. Chop the garlic and add it to the bowl. Mix until everything is coated.
Grill the chicken.
It was a long week and the mushrooms I bought last Sunday needed to be cooked quickly. The solution: grill. I cut up the button mushrooms and did a quick marinade of olive oil, red wine vinegar, dried oregano, red pepper flakes and some salt. A few minutes on the hot grill and they were done. Its an excellent side dish if not main dish if you have enough.
This year we invited our families and some close friends over to enjoy grilled pizza and fireworks.
We made the following on the BGE:
On the CharBroil:
I almost cooked the corn on the patio but then decided to use the grill. Always cook corn in the husks with very high grill heat.