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.
The brisket at Q39 has me researching how to make brisket on my Big Green Egg better. So good!
I mean just look at that Q39 brisket. Oh my…
What is fresh? Fresh is having your brisket sliced to order. That’s what you get with us. pic.twitter.com/dZ6fK4cbVN
— Q39 BBQ (@Q39KC) December 29, 2016
Christmas grilling on Big Green Egg.
Way too nice out to not be smoking. Big Green Egg!
I ❤️ Big Green Egg smoking sessions in the fall. Crisp air, delicious smells.
Pork shoulders on the Big Green Egg. Smoking!
The picture doesn’t do justice to the smells coming off the Big Green Egg.
Today on the Big Green Egg: 10 lbs of pork shoulder. “Grill of July!” Happy Independence Day!
Time to smoke! Big Green Egg.
Will introduce these four racks of ribs to the Big Green Egg in 2 hours.
