Cooking
I always love watching smoke billowing out of the Big Green Egg. Three pork butts in for a finish smoke after 20 hours in the Sous Vides at 165 °F.
Transferred the pork butts to the Big Green Egg after 21 hours on the Sous Vides. Time for smoke and developing bark.
Record warm Christmas Eve means traditional tenderloins on the Big Green Egg in shirt sleeves!
These three pork butts spent 18 hours in the Sous Vides at 165 °F and are finishing with 2 hours on the Big Green Egg at 220 °F. 🐖🔥
After 22 hours in the Sous Vides the pork butts transition to the Big Green Egg to get a bark and smoke em up. The liquid in the bags is in a sauce pan to reduce and add back to the final product. 🐖🔥💨
Having to get creative to thaw out the Big Green Egg. 🥶🔥
The snow, subzero temps, and frozen lid on the Big Green Egg are too much to overcome. Need to find different way to cook tenderloin steaks. No grilling this Christmas Eve. 🥶
First time running the Big Green Egg at our new house. Sous Vides beef tenderloin getting a finish on the fire. 🔥
Our tradition to have steaks on the Big Green Egg on Christmas Eve.
“Bottom starting” my Big Green Egg to thaw the gasket and get it open for Beef Tenderloin in a couple of hours. ❄️🔥
Tools of the craft for Big Green Egg. Something to start fire. Strong and long tongues. Precise, high-quality thermometer. 🔥 
Finishing pair of pork butts on the Big Green Egg! 🔥 Gotta have barbecue on 4th of July! 
Couple of pork butts rubbed and ready for the sous vide! After 24 hours in the water each they will finish on the Big Green Egg for the weekend. 🔥 
Making breakfast outside is such a blast. And you can make dozens of pancakes in no time at all! Sausage tastes better on the Big Green Egg. 🥞
Today’s project: Pork butt time on the Big Green Egg! Stack of wood chunks to pump up the smoke. 🤤🐖🔥
Smoking along at 2pm. Will be time to wrap soon. 145-150 temperature.
Ready to put the steaks on the Big Green Egg! 🔥🥩
Working on “bottom starting” the Big Green Egg. It’s frozen shut and I need to make our traditional Christmas Eve tenderloin steaks! 3 °F 🥶❄️🔥
We celebrated our first Pandemic Thanksgiving today. I cooked turkey breasts in the Sous Vides and finished on the Big Green Egg. Tammy put the rest of it together including the best sweet potato dish I’ve ever had and a delicious homemade pumpkin pie!
Made a 3 1/2 lb tenderloin special dinner tonight. Cubed the tip and fried with olive oil and garlic. Put the rest in Sous Vides for 3 hours and a finish sear in Big Green Egg. Scalloped Potatoes and homemade Peanut Butter Pie for desert. 🤤🔥
Sous Vides Brisket
Trying Sous Vides brisket for the first time. Trimmed down the flat. Simple salt and pepper. Texas style. Cut in half to vacuum seal for the bath. In the 155 °F water bath for 36 hours. Will finish on Big Green Egg for 3-4 hours for smoke and bark on Saturday.
24 hours into the Sous Vides and all proceeding well!
37 hours of Sous Vides complete. Pulled the brisket out and leaving it in bags to cool in the fridge. Will smoke for 3-4 hours to finish this afternoon. 🤤
After a few hours cooking in the refrigerator I pulled the brisket out of the bags. I put the juice aside to use for something else. Second application of salt and pepper rub, and onto the Big Green Egg to smoke for three or so hours.
