Category: Big Green Egg
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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. The rub was my standard that I use on pork. The recipe has been posted previously. The night before I…
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Sunday Smoking
I need to work on “cleaning” out the freezer so I cooked up some tasty meat last Sunday. A 2.75 lb beef brisket in the middle with a pork country rib on each side. Here they are at the beginning of the 5 hours. I mopped every hour or so. It was a mix of…
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Rob’s Ribs Take 5
Today I made ribs on the BGE. I used basics from my Take 4 setup and tried to add more flavor to them. I think I accomplished that. The rub: 1/2 C turbinado sugar Just under 1/2 C kosher salt 1/2 Tbsp paprika 1/2 Tbsp hot hungarian paprika 1 Tbsp onion powder 1 Tbsp freshly…
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Piri-Piri Chicken
Today I made Piri-Piri Chicken. I followed the recipe by Steven Raichlen – The Barbecue Bible copyright 1998; page 241. I made 2 spatchcock chickens covered in delicious buttery marinade. I also made a bunch of Hasselback Potatoes. Everything turned out great. The chicken marinade/sauce was awesome. I really should never make chicken on the Big…
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BGE Cookies
During Our 8th Annual Memorial Day we made chocolate chip cookies on the Big Green Egg directly on the plate setter. I made a basic cookie dough batter from scratch. I kept the BGE at 350 degrees F while Elizabeth baked the cookies for 13-15 mins. They were delicious. Here are some pictures.