I use pizza stones for indirect heat instead of the plate setter as well as a pizza stone. The one that I’ve been using is below.
Miscellaneous Egg Cooks
Categories: BGE, Miscellaneous, Smoking
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Pastrami
I tried this pastrami recipe back in 9-2011. Here are pictures of the raw seasoned meat and the meat when I just put it on the grill.
They came out really good. I was also seasoning pork butts for bacon so I screwed up and let first one get up to 180 by accident.
This one was taken off at 180.
This one was at 170.
Here is the 170 one with a few slices.
Here is an impromptu reuben.
Categories: BGE, Low and Slow, Smoking
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Pulled Pork for the JG’s Pub Deep Creek Dunk After Party Buffet
Pork Butts on the Big Green Egg for the JG's Pub Deep Creek Dunk Party
Every year outside of Oakland, Md, there is a fundraiser for the Special Olympics. If someone raises at least $50, they get the “pleasure” of jumping in Deep Creek Lake after the ice is cut. Some people have a lot of fun jumping in the freezing water and a lot like to go watch. No matter which a person prefers, everyone has a great time and it raises money for a great cause.
Kate and Fred from JG’s Pub have a fun after dunk party and buffet (Pics of Full Buffet ) with the proceeds from the buffet donated to the special Olympics. For the last 2 years I have donated pulled pork that I smoke low and slow on the Big Green Egg.
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Categories: BGE, Grill, Low and Slow, Smoking
Tags: Big Green Egg, Deep Creek, Pork Butt, Pulled Pork, Smoke
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Char Crust Steaks
I like my steaks Pittsburgh style, crispy on the outside but rare on the inside. I had seen a post on the big green egg forum about using a product called char crust to get a nice crust on the outside of the steak.
Valentines breakfast
I saw a picture on the internet where someone made bacon in the shape of a heart. I decided to try this for Rhonda on Valentines day. As you will see in the picture below, the hearts didn’t come out very good. But it and the spinch, hame and cheese scrambled eggs still tasted good.
Here is the raw heart shaped bacon
Heart shaped bacon (sort of) and Spinich, ham, and cheese scrambled eggs
Welcome
Welcome to my blog.
I’m new to blogging and wanted to see what blogging was all about. I decided to create this blog to record some of my past and future cooks. I’ve been cooking, smoking and grilling for years and usually but not always take pictures of the food during the process.
I will be adding more content soon.
Categories: Uncategorized
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New Charcoal Grate for the Egg
At times I was having problems getting the charcoal hot enough on high heat cooks (searing). I was thinking that it was because of charcoal blocking the airflow through the small holes of the original egg charcoal grate. Some people on the forums recommended a High-Que charcoal grate that has better airflow. It looks more like a cooking grate. After using it a few times, I feel like it is easier to get the charcoal really hot and use it all the time for steaks. If I’m doing a low and slow I still use the original grate.