Puertorican Pernil getting marinated and covered to spend the night in the fridge. Tomorrow: this little piggy went to the big green egg and when he got there, the big bad wolf... I don’t know where this post is going. Anyways, the reveal will be tomorrow at 7pm.
Nothing says “Irish” like a monster NY strip and a couple of crab legs! Sous Vide for 90 mins at 120° with truffle oil, sea salt and pepper, then on the big green egg and grill grates at 550°-600° for a good sear and smoke bath... did not hurt our feelings. #doesnotsuck#biggreenegg#bge#delicious#grillgrates#foodporn#meatchurch @bkeenan69 @ahw_shitgirl @carriebell @californiagrillin @tswierzbicki @tgiving1121
2 main problems cooking vegetables. 1-Burns too quick. 2-Falls thru cracks of grill. Bunk bed fixed both. I didn’t like it at first, but the Upper decker bunk bed for veggies is probably my most used of the accessories. #BigGreenEgg#BigGreenEggNation
#buttlover#bgenation gonna try this turbo method I keep hearing about on this 7 1/2 pounder. Hopefully we will be eating bbq sandwiches in record time. #pulledpork#livefirecooking#biggreenegg#badbyronsbuttrub lots of video and pics coming up. Super excited for my first butt cook on the egg! 🔥🔥🔥 going with Apple wood for my first foray into smoking. Way more forgiving than hickory.
Found these amazing strips at #babcockmeatcompany for $7.49/pound and 1-1/2” thick. Local cattle grown by local people. Reverse seared on the #biggreenegg over #rockwoodcharcoal and small chunk of #peachwood durning the beginning. Pulled at 135 and then dabbed with some butter for the win!