Archive for the ‘Big Green Egg’ Category

http://rantingchef.com/category/recipes/steakhouse/. A post from me on cooking ribeye bites marinated in Sriracha and some other good stuff.
Peruse his site. There are some amazing recipes there.

No SHave Never

I finished up the BBQ last night. Got done a little late, so the beard said it was time to go to bed. And, just like you would your wife, you listen to the beard. This ended up being 28lbs of raw meat, two butts and a picnic. I heavily coated with a homemade dry rub, includes paprika, salt, pepper, small amount of cumin, and small amount of garlic. Easy and cheap. Also, I do not like most store bought rubs because they are super salty. Salt is cheap, it’s also the most recognizable flavor to many people. So, they are selling a product that does not allow the best most efficient pallatization. Meaning, you don’t get the full array of flavors that you could. Bottom line, learn to make your own. I cooked on an XL Big Green Egg.

This is pre egg

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Butts are on the right, picnic is on the left. Learning point. The picnic and the butt, put together make the whole front shoulder. The butt is not the ass end of a pig, that’s the Ham, the butt is the top part of the shoulder. The picnic is the bottom part of the shoulder to the hock, the hock is the pigs front elbow. The whole shoulder is the butt and picnic together.

Here is a pic about 1/3 way through

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Meats done and ready for a pullin.

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You can let the meat sit, or not. It depends on your timeframe. I was tired, so I pulled a few minutes after it came off. Get some of Bear Claws for pulling, they are magical. You can find them on Amazon. If you need to pull the meat very early, double wrap in tin foil and place in a cooler. Pre heat cooler with hot water, dump water, add meat, leave meat whole. If you add towels, pre heat those as well. You can keep the meat in a cooler a long time, up to six hours. Depends on the temp the meat maintains, if you drop below 140 degrees, y might want to start thinking about jelling and refrigerating. That’s internal meat temp. Also, it will continue cooking in the cooler, but very little.

Cooking BBQ is easy. Grow a beard, get a grill and some wood, buy some pork and get to work. The beard will hold in that smoke smell for a few days, so can enjoys it gloriousness.

Sme ribeyes we had for dinner, cooked on the Weber Kettle

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No Shave Never!

Paul