Tuesday, May 29, 2007

Memorial Day Weekend

Rubbed/injected a pork butt and rubbed a slab of ribs for the Egg on Saturday. Our little girl Taylor was promoted from kindergarten to 1st grade and I asked her where she wanted to go to dinner to celebrate the big day, she said "I want pulled pork and ribs". So Pulled pork and ribs it was.

So on the Egg they went.

I did the 3-1-1 method on the ribs straight out of Dr. BBQ's Book, Big-Time BBQ Cookbook and they turned out great. 3 hours indirect at 225 with a drip pan of apple juice underneath. Then 1 hour wrapped in foil with apple juice inside the foil. Then 1 hour direct and applied sauce the last 20 minutes or so. Came out GREAT!

The pork butt stayed on for about 10 hours, the internal temp was 170 degrees and the bone pulled out very easily!

Sunday we decided to make Green Chili sauce to go over some pulled pork enchiladas. You need to check out this blog, Playing with Smoke and Fire and try some of his recipes. We did the Green Chili but left out the ground pork so that it made more of a sauce. We also left out the Serrano chilies to keep the heat level down. Turned out GREAT!!

We then smothered the pulled pork enchiladas in the green chili sauce and cheese and baked them in the oven at 350 for 20 minutes. EXCELLENT! We will be doing these again.

Friday, May 4, 2007

T-Rexed a Strip and Italian Hamburger Slices!

Sunday night we got a big 2 ½ inch NY Strip, rubbed it with Bad Byron’s Butt Rub, seared it on the Big Green Egg at 800+ degrees for 90 seconds on each side, pulled it off and brought the temp on the Egg down to about 425. Then threw it back on with 2 pieces of the Italian Hamburger slices, roasted both to about 138 degrees and pulled them off to rest about 10 minutes. Talk about good. This is the first time using Bad Byron’s Butt Rub and we really liked it. Wasn’t as coarse as some of the other rubs and seemed to let the rub penetrate the meat a little better (thanks Traci).
Got the recipe for the hamburgers from Emeril on the food network website. We will be doing this again! The Egg does an incredible job on burgers anyway, even if you over cook them, they are still very moist!