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.
Tammy just hosted/produced the most recent Iron Chef Minnetonka night. This time around was a very special theme. You’ll have to wait 3 months though to see the video from it. In the meantime, enjoy the just released video from the last Iron Chef Minnetonka – Egg edition! Tammy did this video and its great!
Also check out Battle Yogurt…
Starting the Big Green Egg for todays brisket cook! Smoke!
11 hours from now we’ll have brisket.
Having hard time keeping Big Green Egg at 200 °F. Ranging up to 230 °F but working it. Anything under 250 °F is fine, but I want 210 °F.
Brisket cooking nicely in 215 Green Egg. Mop sauce made. Cooking up BBQ sauce now.
2.5 hours in, added more chips and looks great!
Feeling intimidated.
“For what it’s worth, brisket is generally regarded one of the hardest cooks in barbecue circles.”
Started soaking wood chips for tomorrows brisket. Half hickory and half black cherry wood.
Getting ready to fire up the Big Green Egg!
Homemade pizza on Big Green Egg was awesome! Need to do better with the dough next time, and need another peel. Oh, and less of a mess next time.
Just made pizza dough for tomorrow nights Big Green Egg fun.
Smoker started. Ribs ready.
Ribs are on! Rack seems too big, not happy with it.
Challenging getting the Egg to sit at 230. Wants to sit at 260. Not sweating it.
Corn is ready for the grill!
Ribs are progressing well! Another 90 minutes on.
Attempting to channel Kevin. May the grill spirits be with me.
Convinced that I should me getting more smoke but can’t and keep temp at 230. I must be doing something wrong.
Put the corn on!
Ribs done. Let’s eat!
Started soaking Down East Hickory and Black Cherry wood chips for tomorrows ribs.
Put gas grill on CraigsList and got an email from someone wanting it in < 15 minutes.
