Jul 06


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 seasoned in and wrapped it up in plastic wrap.


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

Your browser does not support the video tag.

Used a mix of apple and cherry wood chunks.

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

Almost forgot the injection. Good think I remembered.

A few hours in and its starting to look good.

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

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

The final result was delicious. It was delicious.

Apr 22

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 beer, white vinegar and spices.

The final product.


I don’t have a picture of it but my new favorite dipping sauce came out of the cook book. “Texas Style” sauce – pan drippings mixed with ketchup. I wasn’t sure at first if it would be good but I loved it. The vinegar of the mop mixed with the spices and ketchup was delicious. Worked great with the beef.

Oct 23

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 ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp ground cumin
  • 1 Tbsp chile powder
  • 1 Tbsp celery salt
  • 1/2 Tbsp ancho chile powder
  • 1/2 Tbsp chile powder

imageThe smoke has started.

imageAnother shot at the beginning.

imageAt the start of hour 2, I added some butter. Earlier than I did during the last time.

imageAt the end of hour 3.

image I wrapped them in foil for hour 4 and added tangerine juice. That was the only citrus I had in the house.

imageWe were getting hungry so I threw on some quesadillas.

imageWe added broccoli and potatoes to the meal.

imageNot everyone wanted sauce this time so I added some Big Dutts on my plate.

imageThe finished product. Yum!

Overall these were my best ribs so far. We agreed that they still need something to kick them up a notch. I’m thinking a vinegar sauce. We’ll try that next time.

Jun 25

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 Green Egg any other way. It was that good.
image2 chickens after the marinade was added.

imageMy equipment for the evening.

imageJust after everything was loaded onto the egg.

imageAbout 1.5 hours later and after 1 additional basting.

imageTime to eat.

imageShot from afar.

imageEverything brought inside.

imageCloseup of a potato. So good.

Jun 04

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.