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Pork Butts with Old Bay

Two butts going on in a few minutes. One on the left is my usual- dizzy dust and generous rosemary. On the right is something I've not done before - half dizzy dust and half old bay. If you look at the ingredients of old bay, it's all our favorite things.

We'll taste them side by side tonight.
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Comments

  • exspoexspo Posts: 51
    No idea why the photo posted upside down. Left is now right
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  • BeaumontyBeaumonty Posts: 171
    That's a great idea.  I really like Old Bay, but never thought of doing it half and half with a rub I like.  Please report back.  I'm a big fan of the side-by-side comparisons, so keep at it!
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  • lousubcaplousubcap Posts: 6,411
    As above-great idea-I have never thought of Old Bay and anything but seafood, will be watching for your review.  Thanks for the experiment.
    Louisville
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  • exspoexspo Posts: 51
    A couple hours in. Coming along nicely
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  • Z_EggineerZ_Eggineer Posts: 567
    Alton Brown puts Old Bay in his rub.
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  • JRWhiteeJRWhitee Posts: 2,618
    +3 on never using it other than seafood, is a stable in my house though. Looking forward to the prognosis.  :-?
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • exspoexspo Posts: 51
    So the results are in. Both butts smoked the exact same way, with the same wood (apple chunks and hickory chips, spritzed with apple juice every couple hours.)

    The Old Bay butt won the taste off (12 testers... err guests). I think we all agreed that it could have been better with even more Old Bay. I mixed 50/50.. and to be honest, my Old Bay wasn't brand new... prob 6-9 months old. So it may not have had the bite that was expected when new.

    But yes, the guests veered towards the Old Bay and Dizzy far more than the 'just Dizzy.' Probably 2:1. I don't have the solution here but have the seed for those who will go forward and refine it.
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  • ScottborasjrScottborasjr Posts: 2,733
    Definitely an interesting experiment.  I have never used  Old Bay for anything besides boils and seafood.  Might have to give this a whirl, thanks for the report.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • TjcoleyTjcoley Posts: 3,422
    Never thought of Old Bay for pork - may have to try it next time.  

    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • calikingcaliking Posts: 6,945
    Great idea! I'll try that sometime.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Black_BadgerBlack_Badger Posts: 974
    This is great, thanks for sharing with us. We love Old Bay on Turkey burgers and on beef burgers cooked in cast iron. Will certainly give it a run soon.

    B_B
    Finally back in the Badger State!

    Middleton, WI
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  • henapplehenapple Posts: 14,416
    On ribs?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcaplousubcap Posts: 6,411
    @exspo-thanks for the follow-up.  Will definitely give it a shot and @henapple-ribs sound like a good test platform-quicker cook and "pork is pork..." Could be a July 4th audible.
    Louisville
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  • JRWhiteeJRWhitee Posts: 2,618
    I will let you know how it turnes out on ribs @henapple, I am doing 6 rack of Baby Backs for the 4th and will do a rack with Old Bay.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • nolaeggheadnolaegghead Posts: 14,203
    interesting. 

    Old Bay is primarily celery salt. 

    celery salt (salt, celery seed), spices (including mustard, red pepper, black
    pepper, bay (laurel) leaves, cloves, allspice [pimento], ginger, mace, cardamom,
    cinnamon), and paprika
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • henapplehenapple Posts: 14,416
    @lousubcap... Coming through Louisville soon. Ozark Oak?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcaplousubcap Posts: 6,411
    @henapple-sent you a PM-thanks!
    Louisville
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  • Rocket15Rocket15 Posts: 41
    I do chicken wings with just Old Bay, nothing else.  They are delicious!
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  • Old Bay is our "go-to" chicken rub because my family doesn't like heat.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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