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’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 🥶❄️🔥
We celebrated our first Pandemic Thanksgiving today. I cooked turkey breasts in the Sous Vides and finished on the Big Green Egg. Tammy put the rest of it together including the best sweet potato dish I’ve ever had and a delicious homemade pumpkin pie!
Made a 3 1/2 lb tenderloin special dinner tonight. Cubed the tip and fried with olive oil and garlic. Put the rest in Sous Vides for 3 hours and a finish sear in Big Green Egg. Scalloped Potatoes and homemade Peanut Butter Pie for desert. 🤤🔥
Sous Vides Brisket
Trying Sous Vides brisket for the first time. Trimmed down the flat. Simple salt and pepper. Texas style. Cut in half to vacuum seal for the bath. In the 155 °F water bath for 36 hours. Will finish on Big Green Egg for 3-4 hours for smoke and bark on Saturday.
24 hours into the Sous Vides and all proceeding well!
37 hours of Sous Vides complete. Pulled the brisket out and leaving it in bags to cool in the fridge. Will smoke for 3-4 hours to finish this afternoon. 🤤
After a few hours cooking in the refrigerator I pulled the brisket out of the bags. I put the juice aside to use for something else. Second application of salt and pepper rub, and onto the Big Green Egg to smoke for three or so hours.
Delicious pork butts on the Big Green Egg! 🤤🔥🐖
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! 🔥
