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.
4th of July barbecue prep started today. Rubbed two nice pork butts and ready for Sous Vides baths over next 48 hours.
Cracked the plate setter on my Big Green Egg but was able to position it to still hold the grid up. The smoke must go on!
I made Sous Vide burgers tonight. I have wanted to try these for a long time since everything else has been so good on the Sous Vide, but I was intrigued by how this would all work.
I kept it simple, 1 lb of ground beef, 1 egg, salt and pepper. We cooked in the water bath and then fried with butter in a hot pan, constantly basting 30 seconds on each side. I also managed to set off the smoke detectors in the process. 👀
The end product was a very juicy, perfectly medium-rare burger. But I didn’t find the output to be worth what you have to put into it. I can do burgers on the Big Green Egg much easier. Even Smashburgers on the flat-top are easier. Going to stick to traditional burgers…
No photos since nothing was really picture worthy.
I don’t seem to ever get tired of looking at meat smoking on the Big Green Egg. Surly Hell is going perfect today too! 🔥🍺
Time to smoke another pork shoulder! Big Green Egg charcoal with chunks of Hickory. 🔥
Just wrapped up my first attempt at doing pulled pork using the Sous Vide. I started the Sous Vide last night. I let it run for 20 hours at 165. When I pulled the bag out the pork had shrunk and there was about 3-4 cups of liquid in the bag. I poured the liquid into a sauce pan to reduce on the stove. I transferred the pork to the Big Green Egg and let it smoke for 3 hours at 280, with some good chunks of hickory for added smoke. 🔥
When I pulled the pork off the grill the bone pulled out clean and the meat shredded just by pushing on it. It had nice flavor. After pulling it I poured the reduced liquid over to taste. It was delicious and really easy.
Next time I will add more dry rub before putting it on the grill. Otherwise it was one of the best pork butts I’ve ever made. 🐖
Transferred the pork butt to the Big Green Egg after 20 hours in Sous Vide. Time for the finish smoke at 280 for 2-2.5 hours. Reducing the liquid from Sous Vide bag to add back to pulled pork.
First time doing a pork butt using Sous Vide. Pork will cook at 165 in the water bath for 20 hours and will finish with a 2 hour smoke on the Big Green Egg tomorrow. Following Serious Eats directions. 🔥
Thawing out the Big Green Egg so I can make dinner! Frozen shut! ❄️🔥
No fishin’ in the dark, but definitely grillin’ in the dark! Big Green Egg with some delicious tenderloins. 🔥
