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The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Was putting my marinade on some flanks steaks for friends around 6:30am. Work almost done for the day and then its HH and some Eggin!!!
Grilled Avocado's and some fajaits!!
I had a 4 1/2 lb Chuck Roast and a free Sunday afternoon. I made a dry rub consisting of Cumin, Garlic powder, chili powder, black pepper, salt and a touch of Cayenne. Put it on the Egg at @275 with some pecan wood until temp reached 170. At that time put it into a tub with some garlic cloves, onions, red peppers and about half a dark beer. Covered and back she went until temp reached 215. Pulled and put back on the Egg for about 15-20 minutes uncovered at around 350 for the liquid to render down a little.
Made a batch of Pico and served with some corn tortillas.
Kids loved them and even I have to say they were pretty fantastic!! ( I am my own worse critic!)
Can't wait to try them again!!
took me awhile to post this but did PorkShots and Wings for the Superbowl.
got to say the pork Shots were a huge hit!!!
A little Sunday super. 7.5 lbs Prime rib roast. EVOO, Kosher Salt and Pepper and Garlic powder.
250 degrees untill 120 internal temp. Ramped it up to 600 and did a quick sear.
a cloudy sunday afternoon led to an awesome stuffed pork tenderloin and some bacon wrapped poppers!
Stuffed it with aged swiss abd red and green peppers along with some nice prosciutto. I took some before picks but i was so excited with how it cam out, that I forgot the after pics until we were almost done! I will def. be doing this one again soon!
in the words of my daughter who loved them all, "Dad, you're bacon me crazy!!"