Finished the three Sous Vides pork butts with a nice smoke this morning. Time to pull!
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.
Started sous Vides on first of three pork butts for pool party this weekend. One butt a day, then finish smoke them all on Saturday. 🐖🔥
Finishing pair of pork butts on the Big Green Egg! 🔥 Gotta have barbecue on 4th of July!
Couple of pork butts rubbed and ready for the sous vide! After 24 hours in the water each they will finish on the Big Green Egg for the weekend. 🔥
Seventeen cheeseburgers? No problem on the flat top!
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Making breakfast outside is such a blast. And you can make dozens of pancakes in no time at all! Sausage tastes better on the Big Green Egg. 🥞
Today’s project: Pork butt time on the Big Green Egg! Stack of wood chunks to pump up the smoke. 🤤🐖🔥
Smoking along at 2pm. Will be time to wrap soon. 145-150 temperature.
Ready to put the steaks on the Big Green Egg! 🔥🥩
Silver King Smokehouse
We took a drive today and for lunch stopped at Silver King Smokehouse in Superior. It was a spectacular lunch most centered around brisket. Their brisket was phenomenal and they had a great outdoor area with picnic tables. If you find yourself in the area, get yourself some delicious barbecue.
