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.
Starting to work up three racks of ribs for Mothers Day dinner on Big Green Egg.
Checking in on the ribs in the Big Green Egg. Warning: this picture may cause hunger. 🙂
Ribs are up to temp! Capping the Big Green Egg and will let them sit on it until dinner!
Ribs anyone? Big Green Egg FTW!
Having a blast and learning a lot at the Grillmaster Pizza class. Bonus, Anna Klombies’s husband Lindsay is here rocking the thin crust pizza.
Getting ready to put dry rub from Mike Rock on the 7.5 pound grass fed brisket.
Brisket rubbed and ready to rest for the night before meeting the Big Green Egg tomorrow morning.
Last prep tonight for tomorrows brisket, soaking chips. Black Cherry. Mike Rock and I eat well tomorrow!
I really believe that the James Brown mega-funk playing while the brisket was rubbed will make it taste better.
Problem: Sun has now come out and started to raise the temperature of the Big Green Egg past 220 °F. Solution: Umbrella.
Tonight’s brisket is on the Big Green Egg! Dinner in ~12 hours. Bet Mike Rock can smell it at his house.
Smoke.
For those following todays brisket here is the 6-hour check-in. More cherry chips added.
Forgot the picture of the brisket.
Brisket at hour 12. Hoping Mike Rock and I get to eat soon. 170 internal temp. Surly whetting the appetite.
Brisket done. Time for Mike Rock to carve.
Brisket is unbelievable. Amazing! Very moist too! Mike Rock and I very happy.
Next brisket is going to get started at 8:00pm the night before and cook while I sleep. It was amazing, but 9:30pm dinner is too late.
I was super lucky this year and got a good number of these amazing sausages made by my friend Kevin. These are the best sausage I’ve ever had. Delicious.
Crushing peppercorns. Attempting to channel Mike Rock.
At Clancey’s getting large hunks of meat to bring to the Big Green Egg!
Reviewing The Cook’s Bible by Chris Kimball. Chapter 28. How to Roast Meat.
Just finished pepper rub on tenderloin with Mike Rock and firing up Big Green Egg. Surly flowing.
Big Green Egg is in action turning whole tenderloin into magic.
Tres Chickens on Big Green Egg.
Making plans for tomorrow’s breakfast. Old Recipe Johnny Cake on the Big Green Egg.
Lighting little Green Egg for first time. Quick burgers tonight.
Yum!
