Tag Big Green Egg

Hot Smoked Chuck Roast

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…

Smoked Pork Picnic Shoulder

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…

Slow Roasted Pork Shoulder

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…

Eye Of Round Pastrami

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…

Pork sirloin

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…

Big Green Egg Grill Extender

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…

Big Green Egg Plate Setter

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…

Smoked Hunters Sausage

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). …

Cold Smoked Bacon

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…

Thanksgiving feast

Successfully came through my Thanksgiving dinner. The last few years I’ve been winging it with my stuffing and the results have been mixed to put it kindly. This year I turned to a great basic stuffing recipe from Saveur that…