Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here
Merry Christmas to all you Egg-heads out there. It's been "The Year of the Egg" for me - a new XLBGE for Father's Day followed by a Digi-Que and XL cover for Christmas. Does my family know me or what??
Merry Christmas to all and to all a good grilling!
I tried my first whole pork loin, 4.3 lbs., and it was a big winner with the family. Brought the Egg up to 350 with a raised rack. Once the loin reached room temperature I covered it with a 50/50 mix of canola and olive oils. Then I generously seasoned it with Bad Byron's Butt Rub. It went on the Egg, direct but elevated, for 45 minutes. At 45 minutes I "made the turn" and flipped it, also tossing some cherrywood chips on the coals. It went another 35 minutes until it reached an internal temp of 162. I would have pulled it earlier but SWMBO doesn't like any pink in her pork! Let it rest for 15-20 minutes (while the corn on the cob cooked) and served it up. I never knew pork loin could be so moist and tasty!
The spatchcock chicken turned out great. We had to wait about an hour for dinner so it was kept warm in an aluminum pan with a cover. Even after an hour it was still warm, tender and juicy. What a great way to grill chicken!
My first shot at baby back ribs went pretty well. I used the 2.5-1.5-.5 method and got a good "stick". I tried a new mix for the braise, 2 cups apple juice, 1 cup Vernor's Ginger Ale and 1/2 cup Apple Cider vinegar. The Vernor's really added a "kick" to the braise. My wife prefers "fall off the bone" so next time I'll use 3-2-1. Try the Vernor's it was great!