There are several ways to get your lump fired up. For my first few cooks I took a paper towel and dropped some vegetable oil on it, lit it, and covered it with new lump. This got old, though.
Tonight’s cook was pulled from the sea almost a year ago and rescued from the freezer tonight. Covered the Mahi Fillets with plenty of Dizzy Pig Raging River rub, then put it on the grill. Wonderful results!
As regular followers will know, I have recently jumped into the BGE world. The food tastes better cooked on the Egg (though some may argue it tastes better because of the price you’ve paid!!!), but there is no doubt that the Egg does a better job than any gas or charcoal grill I’ve ever owned.
My current equipment consists of: Read more…
These chops were wonderful on the Big Green Egg tonight. I highly recommend them!
Tonight’s menu, our second on the Big Green Egg, was some wonderful salmon grilled on a cedar plank.
It is important to make sure you don’t under cook your food for safety reasons. And just as important, you need to make sure you don’t overcook the food for taste reasons. Remember that you need to pull your food from your grill just as it hits these temperatures as it will continue to cook in a carry-over period even after you pull it off. You can extend this cooking time by wrapping the meat in foil while the juices redistribute themselves in the meat. This rest period is important. Read more…
Prepare turkey by submerging it in Basic Brine in a medium cooler. Brine the turkey 24 hours, rotating once at 12 hours. Remove turkey and drain completely, lightly patting bird dry. Insert onion and celery into cavity.
Place turkey on the smoker grill (loaded with hickory or apple wood chunks). Place thermometer probe in thigh. Assemble smoker top.
Smoke meat for 8-10 hours at 200°F, until thigh meat reaches 150°F. Remove turkey from the smoker, wrap in heavy duty aluminum foil for one hour — the carry over heat will continue to cook the meat to temp. Carve turkey as desired.
Brine butt for 12 hours in basic brine in large stock pot. Remove butt from brine and pat dry with paper towels. Liberally apply rub to meat.
Smoke meat on Mesquite wood chunks at 220 for 12-18 hours until internal temperature of butt reaches 190 degrees. Remove from heat and wrap in aluminum foil for one hour.
After the meat has rested, cut in half and begin pulling the meat with two forks. Each piece should resemble a group of strings after you have pulled it.
Reheat the meat by placing it in a 300 degree oven inside a foil packet for 20 minutes. Turn the packet every 10 minutes. Enjoy!
One of the best things about steakhouses is the extra flavor their steaks have. Visit most any steakhouse and you will find that their steaks are cooked at high-heat and that they have a crust of flavor that is normally not achieved in the home kitchen. Read more…
