Delicious pork butts on the Big Green Egg! 🤤🔥🐖
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.
Happy 4th of July everyone — in fruit pizza! 🇺🇸💥
Pork butts done with their journey and time to shred. Thank you Big Green Egg and Sous Vides for the journey! 🇺🇸🔥🐖
30 seconds of Big Green Egg Zen Smoke for your viewing and relaxing pleasure. 🔥
Pork Butts out of the Sous Vides baths and now onto the Big Green Egg for 3 hours of smoke! 🔥
4th of July barbecue prep started today. Rubbed two nice pork butts and ready for Sous Vides baths over next 48 hours.
Cracked the plate setter on my Big Green Egg but was able to position it to still hold the grid up. The smoke must go on!
I made Sous Vide burgers tonight. I have wanted to try these for a long time since everything else has been so good on the Sous Vide, but I was intrigued by how this would all work.
I kept it simple, 1 lb of ground beef, 1 egg, salt and pepper. We cooked in the water bath and then fried with butter in a hot pan, constantly basting 30 seconds on each side. I also managed to set off the smoke detectors in the process. 👀
The end product was a very juicy, perfectly medium-rare burger. But I didn’t find the output to be worth what you have to put into it. I can do burgers on the Big Green Egg much easier. Even Smashburgers on the flat-top are easier. Going to stick to traditional burgers…
No photos since nothing was really picture worthy.
I don’t seem to ever get tired of looking at meat smoking on the Big Green Egg. Surly Hell is going perfect today too! 🔥🍺
Time to smoke another pork shoulder! Big Green Egg charcoal with chunks of Hickory. 🔥
