The picture doesn’t do justice to the smells coming off 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.
Today on the Big Green Egg: 10 lbs of pork shoulder. “Grill of July!” Happy Independence Day!
Time to smoke! Big Green Egg.
Will introduce these four racks of ribs to the Big Green Egg in 2 hours.
Time to start holiday weekend with some steaks on Big Green Egg!
Smoqehouse — delicious pulled pork sandwiches in Faribault!
Friday night at the lake.
Two Drummer’s Smokehouse
Tammy found Two Drummer’s Smokehouse, this middle-of-nowhere place, when researching Williamsburg and we stopped in for dinner on the way into town. The meat was delicious. The ribs were fall of the bone and delicious. The pulled pork was juicy and full of flavor. The brisket was delightful. Probably the weakest showing on the plate was the cornbread.
Grilling on the Big Green Egg like it is summer!
