The Egg and I

[tabs]

Well I put another Pork Roast to the test on my Big Green Egg. This time the fire was a little harder to get started but once it did I was able to control the temperature quiet well. This time the Roast was at room temperature before I put it on. I also used a toned down version of my dry rub, a bottle of Spanish White Cooking Wine in the drip pan and the Lump charcoal without any Wood Chunks. I basically set the temperature at 300* and let it cook for about 6 hours before I pulled it out of the Egg. The internal temp was about 160*. The roast was throughly cooked but could have used another hour or so in the Egg to be well done. The Roast was as delicious as ever, had a bit of a Bacon Flavor with the wine as an after taste.

Next I think I'll try something like a Meatloaf. I want to try using it for some nontraditional BBQ items..and see if it flys.

[Moses]

Six hours? Do you have to add more charcoal at times? What's needed is an electric egg with a box for wood chips. That would be a screamin' smoker!

[Doug Zielke]

tabs....please post the recipe (ingredients, that is) for your BBQ dry rub. Me and my VC gas grill, thank you!

[vash]

just how big was this piece of meat? at 300 degrees, i would imagine the inside temp of 160 would have happened alot sooner than 6 hours. sounds like a great meal tabs. if you are going to do this alot, invest $30 on a probe thermometer. takes the guesswork right out of the equation.

[tabs]

I do use a meat Thermometer to test doneness. Maybe a digital will help? The Roast was about 7lbs, at about 40 minutes a lb. I tested the Thermometer on the Egg in Boiling water before use to see how accurate it is. It reads a bit high, for which I tried to compensate a bit.


Anyway... Here is a recipe for Dry Rub.

Garlic Powder
Onion Powder
Salt....I just use a bit...I'd rather salt it after it's done...
Ground Pepper
Paprika....lately I have been using some Smoked Paprika.

Thats the basic Rub. To which you can add

Cumin Powder
Cayenne Powder
Brown Sugar for Ribs
Orange Peel..grated for Poultry

You can change or substitute just about any spice to your own taste...

Curry
Ginger etc....

Just sprinkel the Powders on, rub them in with your hands...and preferably let them sit for a coupla hours to overnight...for a better flavor.

Next time you run your smoker...just put some Paprika on a sheet of foil and put it in...it does impart a nice smoky flavor, which is great on non smoked dishes.

[Bill Douglas]

So the Big Green Egg is a bells and whistles charcoal BBQ?

[tabs]

The Company and a number of users tout it as being one. My verdict is still out. I like the idea of the clay or brick oven and it's ability to retain heat, with the added compensation of using smoke in the mix. Thats what has intrigued me about the system.

One of the users who posted on the Big Green Egg web site stated he bought it to make woodfired pizza's...after he compared the cost of building a woodfired oven, and that he uses it now for BBQ as well.

So I am wanting to give some of my other ideas a go, and will let U all know the outcome for better or worser.

[vash]

tabs, a probe thermometer has a probe, and a long heat resistant cord that goes to a digital gauge. you can, set the "target" temp for a few degrees cooler than what you want, and the thing will go off like a tiny alarm. no opening the lid which lets out heat, therefore making cooking times longer, making the meat tough, no poking a bunch of holes in the meat letting out the juicy juices. just one hole that you stick into the meat at the very beginning. you would be BBQ king! let's get a bbq party going at tab's house! viva las vegas!

[Bill Douglas]

AND you guys are getting BBQ weather now too.

Us Kiwi/Aussie guys floating around in the South Pacific arn't having as much fun.

[Doug Zielke]

Thanks for the recipe, tabs.
Mrs. Z is gonna try it on a couple of Delmonicos we're grilling tonight.