Jump to content

Big Green Egg & Other Ceramic Grills All Encompassing Thread


Mac8111

Recommended Posts

  • 2 months later...
  • 4 weeks later...

Fun little picanha cook on a Joe Jr. Was going to slice and grill on the grates like any steak, but then decided to have some fun with it. Traditional skewers and salt it is! Had to be a bit creative with real estate management:

Jrjenga.thumb.jpg.dbe86108fbea916f7785e9a9b2c6a29c.jpg

 

Money. Tasted incredible. And I do notice that cooking via skewer it tastes "cleaner" without the burnt grill marks. 

fingersbite.thumb.jpg.b7135d3028f9ee6c85d64986a8a4b303.jpg

 

Process photos in spoiler:

Spoiler

Skewer and salt, and Jenga to fit:

JoeJrjengaskewers.thumb.jpg.b395199bc55cec2a778f026a8d35ba21.jpg

Cooking, lots of shuffling around and flipping (didn't have my rotisserie with me) - loaded way too much coal so fire got out of hand. Threw the biggest chunk of coal I could find on top to serve as a fireblock - worked really well!

fireblock.thumb.jpg.5fcf2f6b209f154b78db66a72e5a42aa.jpg

Awyiss

cooking1.thumb.jpg.5dc75f5a9f5d282bb389467073f06a3d.jpg

Done cooking

cooked.thumb.jpg.995a61f21970e6462c7453aa0c82e8fe.jpg

Sliced

slicedpicanha.thumb.jpg.a7443ccf8c949c7f130bab7bf4adbee1.jpg

 

  • Hook 'Em 3
  • Drool 3
Link to comment
Share on other sites

  • 2 months later...

Three months with no posts?  Yeah, Texas football (and volleyball) has been fun as hell (one week til Nawlins!) but we gotta eat!

First turkey breast I’ve done in 13 years of having my BGE.  It was a huge hit and will be part of the rotation going forward.

Brined overnight (recipe here) and used HEB Sweet Texas Heat rub (available when HEB is open) over oak lump with one chunk of hickory for flavor.  ~4.2 lbs at 235* for ~4 hours until 162* internal… Cary-over took it to 165*+.  

IMG_1495.thumb.jpeg.54089793f3ef29d8cb333cf9015815bc.jpeg

IMG_1500.thumb.jpeg.c37c19f896a394d607516ec699d6d340.jpeg

IMG_1502.thumb.jpeg.8a6e87a41dad2d81bdddbe8574c5ef64.jpeg

IMG_1504.thumb.jpeg.4bdd70c75c8fd741601ac6169f3b6a61.jpeg
Incredibly juicy and tasty… zero leftovers.  Where has this been all my life?

  • Hook 'Em 2
Link to comment
Share on other sites

  • 3 months later...

Been wanting to smoke a brisket since I got back to Texas, but only had an Akorn jr. Recently got a full sized Akorn, basically new, on Craigslist for $100. So decided on doing some ribs first. They were good.

Pork:
6df387fd117d76fa8fd4d0969cc2db72.jpg

Beef:
30274287906a1439d6a5ab61c0ea2cda.jpg

Brisket will follow one of these days.

  • Hook 'Em 2
Link to comment
Share on other sites

Hmm, I guess as good a place to post this as any. I use country style pork ribs for a Puerto Rican pork and beans recipe that I like, and I was curious how these would do if you smoked them. Used a normal pork/rib rub, for about 4 hours at ~250, then put some Craig’s BBQ sauce on. 
 

While not something I’ll do on the regular, it was pretty damn tasty, and would be great for a little appetizer or snack type thing. There were a couple pieces that were just a little too fatty, but overall I’m glad I tried it out and could see myself smoking a bunch of them for a game watch party or something, considering how cheap they were. 

IMG_4928.jpeg

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...