Post by camp_cookie on Dec 21st, 2007 at 4:06am
I mentioned smoked food in my intro, and after the response of one member, I decided to post some examples.
I most often use my Big Green Egg (referred to as BGE henceforth) for longer cooks and a Weber charcoal grill for shorter cooks.
Here are a couple of chuck roast (from a beef shoulder) that I did in the BGE:
The final picture shows the meat to be served as "pulled". If cooked correctly, the connective tissue in the meat will break down allowing for the meat to be pulled apart with fingers or a fork. This method is very common with pork shoulder here.
The following setup shows how I cooked pieces of a pork shoulder on the charcoal grill. I put the coals along the sides of the grill and had a pan of water underneath the meat. I put wood chips, hickory in this case, on the coals to get the smoke. This method is called indirect grilling.
Here is a picture of a beef short rib, which is actually a piece cut from a beef shoulder blade and is not actually a rib. I cooked it in the same indirect manner as above.
Here is another piece of pork shoulder that I smoked in my BGE.
These are one pound each chubs of sausage that I smoked in my BGE. They are great when sliced and eaten with a biscuit; however, I chopped these up and used them in a southwestern American dish known as chili. I combined the sausage with some dried chili peppers that had been powdered, some tomato paste, and flour and let them simmer for several hours for the flavors to meld.
Here I am direct grilling (cooking directly over the coals) two ribeye steaks and some potatoes. The potatoes are cooking in olive oil.
A boneless turkey breast smoked in my BGE.
A rib roast smoked in the BGE.
Some cornbread:
I most often use my Big Green Egg (referred to as BGE henceforth) for longer cooks and a Weber charcoal grill for shorter cooks.
Here are a couple of chuck roast (from a beef shoulder) that I did in the BGE:
The final picture shows the meat to be served as "pulled". If cooked correctly, the connective tissue in the meat will break down allowing for the meat to be pulled apart with fingers or a fork. This method is very common with pork shoulder here.
The following setup shows how I cooked pieces of a pork shoulder on the charcoal grill. I put the coals along the sides of the grill and had a pan of water underneath the meat. I put wood chips, hickory in this case, on the coals to get the smoke. This method is called indirect grilling.
Here is a picture of a beef short rib, which is actually a piece cut from a beef shoulder blade and is not actually a rib. I cooked it in the same indirect manner as above.
Here is another piece of pork shoulder that I smoked in my BGE.
These are one pound each chubs of sausage that I smoked in my BGE. They are great when sliced and eaten with a biscuit; however, I chopped these up and used them in a southwestern American dish known as chili. I combined the sausage with some dried chili peppers that had been powdered, some tomato paste, and flour and let them simmer for several hours for the flavors to meld.
Here I am direct grilling (cooking directly over the coals) two ribeye steaks and some potatoes. The potatoes are cooking in olive oil.
A boneless turkey breast smoked in my BGE.
A rib roast smoked in the BGE.
Some cornbread:
