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.
Brisket came off after 15 ½ hours on the Big Green Egg. Internal temperature between 205-210. Rested for 30 mins in tinfoil and was fall-apart delicious on the cutting board. 🤤🔥
Keeping an eye on the Big Green Egg and brisket using the iGrill 2.
“Full packer” beef brisket on the Big Green Egg for the night! Time for a good smoke and see where things are in the morning! 🔥⏲🍽
Tenderloins on the Big Green Egg. 🔥🥩
Big Green Egg grilling in the rain! 🔥☔️
Big Green Egg smoking. 🔥
Brisket going in the Big Green Egg for an overnight smoke. See ya in the morning! 🔥
Christmas Eve dinner on Big Green Egg. 🔥❄️
Beef tenderloin on Big Green Egg tonight.
Quiet, rainy day at the cabin. Burgers on the Big Green Egg. 🔥
