Archive for July, 2007

Simple Basics

July 24, 2007

     Decided on a good steak for dinner.  I picked up a couple of choice ribeyes to throw on the Big Green Egg.  I fired up the egg for a direct cook and seasoned the steaks.  Simple seasoning of sea salt, black pepper and granulated garlic. 

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     I brought the egg temp up to 650 degrees.  I threw the steaks on the hot grate and closed the lid.  Five minutes later I flipped the steaks and closed the lid.  Another five minutes later I shut down the vents and continued cooking for a couple more minutes.  They were cooked to medium-rare perfectly.  I topped each steak with a pat of butter and enjoyed a great piece of meat with little seasoning and nothing but natural juices.

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 Notice how they fattened out?  And they cut like butter.

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Leftover Drumstick Tacos

July 21, 2007

     I had a couple of leftover smoked chicken legs and was trying to decide on dinner for one.  Looked a deeper and found some leftover grilled onions and saw the green taco sauce in the fridge door.  I shredded the chicken and threw it in a skillet along with the onion petals until warmed through.  I loaded chicken and onions on a corn tortilla, topped with cheese, green taco sauce and habanero hot sauce.  Turned into a great meal.

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Quick Chicken Legs

July 20, 2007

     I had a pack of chicken legs that needed to be cooked.  I seasoned them up Dr BBQ’s Big Time Rub, and fired up the Big Green Egg.  I decided to cook these direct and try out an eggcessory that my buddy Wayne over at Playing With Fire and Smoke sent me.  It’s basically raises the cooking grate 4 inches to achieve a raised direct method of smoking. 

      The BGE was brought up to 350 degrees.  I added a chunk of cherry wood for smoke.  45 minutes was all the drumsticks needed.  They came out great!  The legs with dots are drops of Srirachca hot sauce.  They were a good alternative to hot wings.  These were my lunch for the week, and were a hundred times better than what was offered in the cafeteria.

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Another BGE cook

July 14, 2007

     Still breaking in the Big Green Egg here.  This thing amazes me.  Once at temp, it stays there.  If I open the lid and temps fall, it recovers faster than anything I’ve cooked on.  The ceramic holds the heat extreamly well.  On to the meat!

I rubbed a 10lb packer brisket with Grub Rub(a favorite of mine).  I loaded the firebox to the brim with B&B lump charcoal with hickory chunks mixed in.  I lit a couple of firestarters and brought the egg temp up to 250*.   This cook was offset, which is when a plate setter is deflecting the heat to the outer edges of the cooker.  I let the egg heat for about 30 minutes before I loaded the brisket on at 11:00PM.  I woke up at 3:00AM to check on it, and temps were holding, so I went back to bed.  I started checking brisket temps at 7:00AM.  I pulled it when it reached 195 degrees in the flat at 8:30AM. 

     I shut down the vents to extinguish the coals.  The egg takes a couple of hours to cool down since the ceramic holds heat so well.  When the 10 hour burn was done, I still had about 60-75% of the coals left unburned.

     Here’s the finished product.

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And the point chopped for sandwiches.

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