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.
Two pork shoulders on the Big Green Egg. Check back in a few hours.
It’s Big Green Egg time! Waiting for Mike Rock to arrive before opening the Indeed Brewing.
Mothers Day dinner prep starting. 4 lbs of yum. Big Green Egg starting.
Big Green Egg.
See ya in a couple hours. Prime rib on Big Green Egg.
Grilled baby romaine lettuce on Big Green Egg.
Grilled flank steak on Big Green Egg.
Couldn’t help but fire up the Big Green Egg with such nice weather! Even for simple burger and steak.
Blank Big Green Egg canvas. Awaiting its subject.
Whole tenderloin ready for Big Green Egg.
Today’s PSA: always burp your Big Green Egg
Tenderloin meet Big Green Egg.
Big Green Egg progress.
Time to eat! Big Green Egg
Homemade apple pie from Tammy for dessert.
Whole tenderloin (4 lbs) came off the Big Green Egg great!
Not my Big Green Egg. Still awesome.
Mothers Day BBQ Ribs
Made dry rubs for 5 full racks of ribs and pork shoulder. Firing up Big Green Egg today for Mothers Day BBQ.
Ready for dry rub.
Rubbed. Time to get Big Green Egg smoking.
Even the little Big Green Egg is working today.
Channeling Mike Rock “Fat cap up.”
They fit! Five racks on Big Green Egg! See ya in a couple hours.
Double Big Green Egg style.
The temperature shock introduced by a cold plate setter entering the Big Green Egg takes patience to manage.
A short break from all the pork. ☕️
Pulled. Wrapped in foil for rest.
Finished ribs. Lets eat!
Sauce reheated from Mike Rock!
For those keeping track of my grilling today, the pork shoulder is still on the Big Green Egg. Currently 165 temp.