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.
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. 🔥 
Decided to take in a gorgeous day and work on our porch today. iPad Pro in Sidecar display is nice to have more desktop.
