I've been using a Big Green Egg for more than 20 years, but I just recently joined here. I've tried to up my game over time and am now pretty confident around pork butt, ribs (I like St. Louis), steak and chicken, but I am still cowed often by brisket.
We have a party every summer that we call the Salute to Meat. We have 35 or 40 people to the house and last year we made pulled pork, home-cured and -smoked bacon, brisket, spare ribs, our own home 40-day dry-aged ribeyes, butterflied boneless leg of lamb and kielbasa (which a friend brings from Connecticut and I just grill). This year I'm adding home-cured and -smoked pastrami, from the recipe here.
It all comes off the large Big Green Egg that has taken a lot of abuse over the years. I almost hurt myself on New Year's Eve this year when the Egg got well over 1,000 degrees during the final sear of the reverse-sear steaks, and I had to replace the gaskets when it got warm enough to do that.
I like feeding people, and I think people here probably are here for the same reason. I like to know how things are made and I hope that there might be something I can contribute, but I know there will be a lot I can learn from you.
We have a party every summer that we call the Salute to Meat. We have 35 or 40 people to the house and last year we made pulled pork, home-cured and -smoked bacon, brisket, spare ribs, our own home 40-day dry-aged ribeyes, butterflied boneless leg of lamb and kielbasa (which a friend brings from Connecticut and I just grill). This year I'm adding home-cured and -smoked pastrami, from the recipe here.
It all comes off the large Big Green Egg that has taken a lot of abuse over the years. I almost hurt myself on New Year's Eve this year when the Egg got well over 1,000 degrees during the final sear of the reverse-sear steaks, and I had to replace the gaskets when it got warm enough to do that.
I like feeding people, and I think people here probably are here for the same reason. I like to know how things are made and I hope that there might be something I can contribute, but I know there will be a lot I can learn from you.
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