Cooking
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. 🥶🔥
The snow, subzero temps, and frozen lid on the Big Green Egg are too much to overcome. Need to find different way to cook tenderloin steaks. No grilling this Christmas Eve. 🥶
First time running the Big Green Egg at our new house. Sous Vides beef tenderloin getting a finish on the fire. 🔥
Our tradition to have steaks on the Big Green Egg on Christmas Eve.
“Bottom starting” my Big Green Egg to thaw the gasket and get it open for Beef Tenderloin in a couple of hours. ❄️🔥
Tools of the craft for Big Green Egg. Something to start fire. Strong and long tongues. Precise, high-quality thermometer. 🔥 
Finishing pair of pork butts on the Big Green Egg! 🔥 Gotta have barbecue on 4th of July! 
Couple of pork butts rubbed and ready for the sous vide! After 24 hours in the water each they will finish on the Big Green Egg for the weekend. 🔥 
Making breakfast outside is such a blast. And you can make dozens of pancakes in no time at all! Sausage tastes better on the Big Green Egg. 🥞
Today’s project: Pork butt time on the Big Green Egg! Stack of wood chunks to pump up the smoke. 🤤🐖🔥
Smoking along at 2pm. Will be time to wrap soon. 145-150 temperature.
Ready to put the steaks on the Big Green Egg! 🔥🥩
Working on “bottom starting” the Big Green Egg. It’s frozen shut and I need to make our traditional Christmas Eve tenderloin steaks! 3 °F 🥶❄️🔥
