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.
Over the weekend I decided it was time to do a full cleaning of my Big Green Egg. Now and then I find it helpful to actually pull out the fire box and fire ring to get all the ash out of every part of the grill. I know that I need to do this if I can’t easily get the temperature …
Keep reading · 2 minutes: Big Green Egg Pro Tip: Vent AlignmentFor the first time I decided to try some canning. I didn’t feel confident enough to do real canning, so I’m just doing some freezer canning. I got 20 pounds of tomatoes at the Mill City Farmers Market over the weekend. They were organically grown on a farm about 70 miles outside …
Keep reading · 1 minute: Freezer Canning TomatoesBrand new gasket for the large Big Green Egg tonight. It always feels like the grill is shiny and new with a brand new gasket. It closes with a soft thud, and the seal is perfect. Time for an extra low temperature smoke with a perfect gasket.
Ridiculous Grill.
This is a good example of what a Big Green Egg looks like when it’s full blast, north of 700 °F. And it can get hotter!
Bistecca alla Fiorentina on the Big Green Egg.
Pork shoulder on the Big Green Egg.
After 10 hours.
Grilled artichokes!
Two pork shoulders to go on the Big Green Egg tomorrow at 7am!
Big Green Egg class!
