It’s been a while since I posted a blog about my grilling and smoking experiences with the Big Green Egg. For some reason, I find it far easier to eat whatever I cooked than take pictures and write about it. Nonetheless, I’ve been using the Big Green Egg a lot over the past year and have cooked a number of different things. Scrolling back in my FlameBoss log, I’m going to pull out some of the interesting cooks and point out some things that I’ve learned. I don’t know why but the graphs from the FlameBoss get screwed up a lot of the time so I won’t be able to show some of them.
Pulled Pork for Christmas
Every year, my extended family comes over to my house on December 23rd. We always have a great time catching up, of course with excellent food. Last year, I made pulled pork; it was a hit and I wanted to do it again. This year I had a predicament though. I was going to be out of town until about 3PM on the day that everyone was going to arrive. I decided I wanted to freeze the pulled pork and reheat it on the 23rd. It turns out this was something a lot of people have done and pulled pork reheats very well. The only big concern is ensuring that you safely freeze the meat so it doesn’t harbor bacteria. I cooked the pork about 10 days early with a typical rub on it:
- 2 tablespoons sweet paprika
- 2 tablespoons packed light brown sugar
- 4 teaspoons kosher salt
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
After letting it cool, I vacuum sealed 2 bags and cooled them in a cooler prior to freezing them. To reheat, I let the pork thaw for a while on the counter, put it in a pan with some vinegary sauce, cover it, and cook it at 300 degrees until it’s heated. The whole process was pretty simple; I highly recommend trying it out! Right now, I’m cooking another 24 pounds of pork shoulder to bring to our family’s beach week and eat there!
I’ve made ribs about 20 times this year. They are typically my go to meat to smoke if someone is coming over to the house for dinner. While they always come out cooked extremely well, I still don’t feel like I’ve got the method perfect. I’ve tried different ways to cook them, 3-2-1, 2-2-1, no aluminum foil, membrane off or on and it often feels like there are too many variables to say exactly what makes them great or just good.
There was one time I put some sauce on them that had too much sugar and it burned all over them. That was a super disappointing and I definitely learned to check the sauce out before using it.
Other Tasty Things…
Here are a few other things that I made in the past year. I didn’t branch out a ton but I did get several good cooks in.
- Pork tenderloin
- Bacon-wrapped turkey tenderloin