|
Audio Asylum Thread Printer Get a view of an entire thread on one page |
For Sale Ads |
174.68.76.189
A 7+lb Pork Shoulder cooked for 10 hours on my XL BGE.
Mesquite rub, cooked 'indirect' at low temps. On at 2130, OFF at 0730
Too much is never enough
Follow Ups:
Many years ago I spent a few weeks in Good Ole Boy country - Lake City, Florida enjoying Bar-Bee-Que. Unreal. Most of the guys I worked with there were hunters and enjoyed bringing in turkey, pig, deer, even goat that they'd shot and smoked in those backyard cookers that looked like big steel filing cabinets. They all wanted to show the "Arsie" how BBQ is done Good Ole Boy style. Awesome food!
Yours looks like a beauty!
Cheers,
John K
The BGE is very flexible. I've got ROLLS on it right now. Cooking indirect with a ceramic pice between the coals and the grate, the bread is on ANOTHER ceramic piece with corn meal on it.Film at 11, after it either WORKS or SMOKES the bread. Veggies and meat are ALREADY off the grill and waiting a 'rest period' while the bread does whatever. Another experiment.
Yeah, the 'GOBs' (Good Ole Boys) really LOVE to show of the local cookin'.
and with ALL that heat from cooking OUTSIDE, it's still only 74 INSIDE and I haven't turned on the AC. It is 2pm so I'm probably OK without AC today and maybe tomorrow, depending on how COLD I can get the house tonight.
Too much is never enough
Edits: 03/26/15
Like I always say,
"Toast your buns!"
:)
Toasted buns?
How 'bout THIS off the grill? Used a pizza stone and another ceramic over the coals.
One of those 'tubes' of rolls off the Egg. And NO heat generated to inside the HOUSE.
……cheers…….
Too much is never enough
Mighty fine lookin' biscuits!
Tonight, it's pork chops in a beef broth/red wine/garlic clove/angel hair/mushroom/onion sauce.
Tomorrow, it's Porterhouse sur la grille, with port-your-bella-mushroom slices.
:)
I have to be FLEXIBLE tomorrow. I might be called upon to cook either really THICK pork chops or chicken. The chicken could be either pieces or a 'spatch' cut or even a 'beer can' style on one of those vertical roasters. I may 'side cook' some skewers of Veggies….peppers and Schrooms.
I need to do the grill setup today as soon as it starts cooling off. House is 72 with NO AC while the outdoor temp is at least 90. House was <70 when I closed up this morning. Nice.
Too much is never enough
the Big Green Egg!
I use this guys recipe for the vinegar sauce for pulled pork.
I cook pork shoulder 3-4 times a year. What is a XL BGE? I use a XL Prima which is similar to a Green Egg, but larger. Also what internal temp do you cook to?
Any of you into outdoor grills? I just purchased a Lion 32" grill to build in an outdoor grill island, about 8 feet wide, 36" countertop, either limestone or granite. Anyway, I am looking for a good outdoor BBQ forum, for grilling, grills, etc. I can't wait to start my grill season, we were dusting snow off the deck and walkway last Friday in Va.
The 'Big Green Egg' forum specializes in BGE CHARCOAL fired grills. The recipe section may be of some interest to other grill owners.
However, the Egg will go from sub-200f to 700+ which means it can BAKE, SMOKE and is perfect for seering steak. Cooking indirect AND with a pizza stone, you can make wonderful home-made pizza.
Give the site a look. And than wonder why you bought a gas grill. I even looked at PELLET grills.
Too much is never enough
Primos are similar to the Green Egg, but a little larger and oval shaped. I have been using an XL for several years and love it.
Yes, Indeed.
the 'KAMADO' style grills are Very Popular and have been for a couple thousand years.
Primo? BGE? Kamado Joe? and a few others ALL make entries in this field.
I went with the XL BGE, which is 220lb of Ceramic and is a MONSTER to move, let alone cook with.
Too much is never enough
The Primo XL is also a 200 pounder. The freight guy dropped it off in my driveway on a pallet. It took a dolly and three of us to get it to the back yard and set in place. Mine's not on wheels. It sits inside of a cutout in a table I built especially for it. I need to take a picture of it.
If I ever get MOTIVATED, this is what I'm building for my BGE.
Grey inset is granite which I've already acquired.
My recommendation is to 'build' the table you want IN GOOGLE SKETCHUP before buying even a stick of lumber or a nail.
Too much is never enough
That is very similar to what I built except that mine is offset with more space on the left. The bottom part was a bench. I just added on when I installed the grill. I don't know why I don't have a decent photo of the grill. The attached picture from the back was taken to show sleet. Maybe I'll remember to take a frontal picture tonight.
I'd get a COVER for that grill and table, too. Your info says 'deep south' which tells me HUMIDITY and with that sleety looking WET shit on the ground? No Bueno.
I lived in South Florida for years and that awful humidity all summer with the rain and heat drove me nuts. A few months of cool / dry in the winter was very welcome.
I DO miss the lightning, though.
Too much is never enough
The grill and table collect a bit of dust over time, but I just sponge and hose it off. There is nothing to corrode. Everything is ceramic or stainless.
I live in a suburb of New Orleans. The summers border on brutal, but our winters are mild. I can use the grill year round and I do.
----------------------
"E Burres Stigano?"
looks deeelish ;) !
Todays cook.\
'spatch' chicken. 400+f indirect. Homegrown Rosemary / butter pre-coat with NO during
cook baste or intervention.
Just over an HOUR on the grill and than the LOCUSTS showed up leaving me with a pile of chicken bones. At least the sis-in-law brought some of her superb BowTie Pasta Salad. YUMMY.
First try for this on the new Egg.
Too much is never enough
That is awesome
Post a Followup:
FAQ |
Post a Message! |
Forgot Password? |
|
||||||||||||||
|
This post is made possible by the generous support of people like you and our sponsors: