Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Two types of SC hash I make are real easy. One with potatoes and one without. Both are easy but to do it right it takes time.
One pork butt
One small beef roast
One large onion
One cup apple cider vinegar
Whatever dry rub you like
Cut butt and roast into golf ball size pieces
Rub with rub
Salt/pepper to taste
Put everything into a pot with a lid and cook over low heat until the meat falls apart, stirring occasionally.
If you want potatoes in it, when the meat falls apart and you almost have hash, dice a few potatoes and stir into the meat and cook until the potatoes are done. You can play with the recipe to your tastes by adding more or less vinegar or instead of rub, use a small amount of BBQ sauce. You don't need to add a lot of liquid because most of your juice will come from the meat. You can also cook it in a crockpot.
Glad to see a local egger! How long have you had yours? I've only had mine since April of this year. I've been real happy with it so far!