Cooking
Outdoor cooking experiments—primarily on my Big Green Egg and new Traeger grill—are documented here. Posts recount brisket attempts, sous‑vide pork butt sessions and holiday tenderloin traditions, with candid notes on smoke, temperature and results.
Flank steak on the Big Green Egg! 🔥 I need to grill more often.
Traeger Grill
My brother-in-law got a Traeger Grill a while back and he found he was never using it. They decided to get a Blackstone Flat Top and I volunteered to provide a good home for the Traeger they didn’t want. I got it fired up for the first time tonight.
Why get this when I’ve got a perfectly good Big Green Egg already? Brisket. I’ve never been able to do brisket acceptably on the Big Green Egg and I’m hoping I can get a great product off of the Traeger. Sure is simple to get going!
Two full Wagyu Tenderloins came out incredibly delicious. 3 hours in Sous Vides with a finish on Big Green Egg at 450 °F.
Bottom starting the Big Green Egg and hoping I left enough charcoal in it to thaw the gasket so I can open it up. Finishing beef tenderloins on here for early Christmas dinner with my family today. 🤞🔥🧊
I always love watching smoke billowing out of the Big Green Egg. Three pork butts in for a finish smoke after 20 hours in the Sous Vides at 165 °F.
Transferred the pork butts to the Big Green Egg after 21 hours on the Sous Vides. Time for smoke and developing bark.
Record warm Christmas Eve means traditional tenderloins on the Big Green Egg in shirt sleeves!
These three pork butts spent 18 hours in the Sous Vides at 165 °F and are finishing with 2 hours on the Big Green Egg at 220 °F. 🐖🔥
After 22 hours in the Sous Vides the pork butts transition to the Big Green Egg to get a bark and smoke em up. The liquid in the bags is in a sauce pan to reduce and add back to the final product. 🐖🔥💨
Having to get creative to thaw out the Big Green Egg. 🥶🔥
