Tag Archives: Big Green Egg
The Final Salute, with a reminder from The Department of It’s Always Something
Every so often — and not that often, actually — hard work, the generous and unstinting help of one’s friends and plain dumb luck give a guy as close to a perfect day as one can get. That’s what we … Continue reading →
So Far, A Salute to Pork
The last two pork shoulders — these guys are picnics — just came off the Big Green Egg. They’re about 9 pounds each, with the bone, and I put them on at 4:30 yesterday afternoon. They went about 17 1/2 … Continue reading →
Cooking for 104
There are 104 people who say they are coming to my house Saturday for the 10th and final Salute To Meat, and these two pork butts will not satisfy them. They are only the start of the last push. Two … Continue reading →
Planning The Last Waltz
It’s only late February but it’s time to get serious about planning our 10th and last Salute to Meat, our annual summer party, which this year we’ll hold in early June. By the time we’re done we will have served … Continue reading →
Meat, We Salute You
At the 2018 Salute to Meat, we had 71 guests, served 130 pounds of meat — some of which we wrapped and sent home with people — lovely music and a great time. We also had the help of more … Continue reading →
Closing in on it
There was an orphan rack of ribs that I cooked on the Egg — the Pit Barrel Cooker will do only eight at a time, and the ribs come in packages of three. I cooked them at 250 indirect, for … Continue reading →
This could end badly
I’m thinking. What is it that goes before the fall? Oh, yes. Pride. Exhibit A as to my current discomfort, may it please the Court: I’d frozen them and took them out to defrost last Sunday. But here it is … Continue reading →
Salute to Meat 2018: Cooking Without A Net
When we last left our pork shoulders they were resting comfortably on the Big Green Egg, having gone on at 5:30 at 225. They were up to 171 at bedtime, but I was pretty sure they wouldn’t go through their … Continue reading →
Salute to Meat
It’s our summer party, something that started nine years ago when my friend, Mike, suggested I host a barbecue and serve some of the things I like to cook on my Big Green Egg. It was just ribs and pulled … Continue reading →
Meat Raoul
When we lived in Boston, Janet and I would throw big dinner parties for her fellow Kennedy School students, and most of them featured a large beef rib roast. On seeing one of these beasts, one of Janet’s friends said, … Continue reading →
