eBabble

Hot Smoked Chuck Roast

Posted by in Food

After many successful pork shoulder (butt) cookouts on the barbeque I wondered if a low and slow approach would work for beef. I was at the store recently and came across a beautifully marbled chuck roast; blade roast for us Canadians, and I have no idea why we have a different name for this cut of beef. I gave it a generous seasoning of salt and pepper then left it for a day uncovered in the refrigerator. I set up my Big Green Egg for indirect cooking by inserting the…read more

Smoked Pork Picnic Shoulder

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A few weeks ago a local grocery store had pork picnic shoulder for $0.77 per pound so I picked up eight: seven in the freezer and one for the barbeque.  Nice fatty pork shoulder is perfect for low and slow cooking so I applied my usual dry rub and left it in the fridge for a day.  After that I started a fire in my Big Green Egg and once it was steady at 200F I put in the plate setter, a drip pan and the shoulder.  Twelve hours later I…read more

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Slow Roasted Pork Shoulder

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First off let me say this isn’t pulled pork.  I don’t like the mushy texture and sauce of pulled pork: I like slices of succulent smoked pork shoulder on a bun with a hit of mustard barbeque sauce. I had a de-boned whole pork shoulder in the freezer that was in two pieces.  After a good defrosting I applied a basic dry rub: equal parts brown sugar, kosher salt, black pepper and paprika.  Left the pork in the refrigerator for a day and then smoked it on my Big Green…read more

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Eye Of Round Pastrami

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I love pastrami, corned beef and smoked meat.  I’ve tracked them down in New York and Montreal to savor at every deli.  I’ve made corned beef and pastrami based on Michael Ruhlman’s recipes in Charcuterie and enjoyed them thoroughly but continue to be troubled by the cost of raw ingredients.  Brisket was used because it’s a very tough cut and nobody wanted it so it was cheap; cured, cooked and steamed it became tender when sliced thin.  Unfortunately I can’t find it for less than $6 a pound which puts…read more

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Pork sirloin

Posted by in Food

I’ve been buying whole pork loins lately: they come with a lovely pork loin for about two thirds and sirloin for the last third.  The loin is very nice but the sirloin on these pieces is jagged and just isn’t pretty, so I cut it off.  I find this cut works wonderfully for two applications: my bacon recipe and a slow roast smoked on my big green egg. The front roast is my smoked slow roasted sirloin and in the rear is the cured and smoked bacon sirloin.  The sirloin is…read more

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Big Green Egg Grill Extender

Posted by in Food

After a few sausage smoking sessions with my Big Green Egg and the Plate Setter I was happy with the results but found I was only fitting about fifteen sausages on the grill at one time.  Since it was a three to four hour time investment I wanted to fit as many on as I could, which let me back to the Big Green Egg website and to my local barbeque shop Chadwick & Hacks.  There is a new three tier rack but it doesn’t hold a lot, which left me…read more

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Big Green Egg Plate Setter

Posted by in Food

A few weeks back I discussed smoking on my Big Green Egg and using indirect heat: I was able to accomplish this by using the Plate Setter.  For indirect cooking you remove the grate, insert the plate setter with a drip pan and put the grate on top. Or you can flip it the other way and use it as a baking stone for bread or pizza. It’s made a big difference in the smoking I’ve done.  Well worth the additional investment.  Since I’ve only used it for indirect cooking…read more

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Smoked Hunters Sausage

Posted by in Food

Our freezer was getting overcrowded with pork so I decided to take out sixteen pounds and make some sausage over the weekend.  My family seems to like smoked sausage the best so I made Hunters sausage (forgot the German name, sorry).  It’s a pork sausage with coriander and mustard seeds, dry milk powder and a little garlic.  I followed the recipe in Charcuterie and everything worked well.  The batch was too large to mix in my stand mixer so I did it manually and it was tough going. The sausages above have…read more

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Cold Smoked Bacon

Posted by in Food

I took advantage of the freezing weather to cold smoke my latest batch of bacon.  Until now I’ve been hot smoking it: working with a temperature of 200 degrees Fahrenheit in my Big Green Egg I smoked the bacon for about four hours until it’s internal temperature reached 150 degrees. With the Weber Smokey Mountain I can maintain smoke indefinitely and keep the bacon’s internal temperature to around 100 degrees.  I smoked this batch with sugar maple charcoal and maple chunks for six hours. The texture of the finished product…read more

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